 |
Put all of Recipe1's
condiments in a pan and boil. |
 |
Change the fire to low flame and boil
for 3 minutes.
(If you like add grated ginger to make more
flavor.) |
 |
Add the dissolved cornstarch and thicken
the sauce.
Now Yakitori-sauce is ready. |
 |
Cut the Tokyo-Negi (Green onion) into
about 1 1/4 inch length. |
 |
Cut the chicken thighs into bite-sized
pieces. |
 |
Put all of Recipe2's
condiments in a ball and mix well. |
 |
Put the chicken pieces into a sauce.( Recipe
2)
Marinate in 1 minutes and drain a sauce. |
 |
Skewer the chicken and negi alternatively
into bamboo skewers. |
 |
Grill them at 180C° (350F° ) until cooked.
Put the sauce from step 3 on the chicken and
negi. |
