Yakitori skewers and radish salad

Name: Yakitori skewers and radish salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Garlic clove; 6 TABLESPOONS Mirin; 150 ml Soy sauce; 150 ml Sake (rice wine); 1 TABLESPOON Sugar; 1 (approx. 775 g, 45 cm long) Radish; 125 g Spring onions; 4 Chicken legs (approx. 225 g each); 2-3 TABLESPOONS Oil; 4 long wooden skewers or 8 shashlik skewers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Garlic clove
6 TABLESPOONS Mirin
150 ml Soy sauce
150 ml Sake (rice wine)
1 TABLESPOON Sugar
1 (approx. 775 g, 45 cm long) Radish
125 g Spring onions
4 Chicken legs (approx. 225 g each)
2-3 TABLESPOONS Oil
4 long wooden skewers or 8 shashlik skewers

Directions

1
For the marinade, peel and finely chop the garlic. Mix mirin, soy sauce, sake and sugar. Place in a pot, bring to the boil and reduce by about 1/3 over high heat. Stir several times
2
Peel the radish, wash it and cut it into three equal pieces (approx. 15 cm long). Use a slicer to cut lengthwise into very thin slices and then cut into very fine strips
3
Clean, wash and chop the spring onions. Wash chicken legs and pat dry. Peel skin and cut into strips. Cut meat from the bone (bone) and dice. Put meat and spring onions alternately on skewers
4
Heat the oil in a large frying pan and fry the skewers for 8-10 minutes, turning them in portions. About 1 minute before the end of the frying time, brush the skewers with the marinade (up to 2 tbsp.) on both sides. At the same time, heat a small pan, add strips of skin and leave out while turning, pouring the fat of the skin out of the pan several times. At the end of the frying time, sprinkle with 2 tbsp. marinade and remove from the pan immediately. Arrange skewers on plates, sprinkle with strips of skin. Arrange salad in small bowls. Add soy sauce