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Assorted Grilled Yakitori (Japanese Skewers)

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50 min

Recipe info icon


30 min



Chicken Thighs (cubed)
250 g
Teriyaki Sauce
1 tbsp
Ginger (grated)
20 g
FairPrice Streaky Bacon
4 slices
Red Capsicum
6 g
Green Capsicum
6 g
Thin Asparagus
10 pieces
Shiitake Mushrooms (rehydrated with stems removed)
King Mushrooms (sliced thinly)
Cherry Tomatoes
Vegetable oil, as needed
Bamboo skewers (soaked for 30 mins)
Yakitori Sauce
Brown Sugar
1 tbsp
FairPrice Light Soy Sauce
2 tbsp
2 tbsp
2 tbsp

How to cook

Prepare the yakitori sauce and chicken

  • Prepare the yakitori sauce by combining light soy sauce, sake, mirin and brown sugar in a small bowl or cup. Set aside.
  • Reserve 80g of the cubed chicken thigh to mince. Marinate both in the teriyaki sauce and ginger.
  • Fill the cavity of the shiitake mushrooms with 1 tbsp of the marinated minced chicken.
  • Divide the rest of the minced chicken into six portions and shape them into even balls. Add vegetable oil to a pan on medium heat and fry until brown. Skewer the minced chicken balls onto two sticks once cooled.

Grill vegetables and skewer the remaining ingredients

  • Cut the red and green capsicums into small, even sizes. Wrap each of the king mushrooms in a slice of streaky bacon.
  • Alternate the filled shiitake mushrooms, wrapped king mushrooms, green and red capsicums on the bamboo skewers.
  • Brush a hot grill with vegetable oil and cook all of the skewered food until golden-brown. Pour the rest of the yakitori sauce over and enjoy!
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