- 1/4 cup dark soy sauce
- 2 tbs mirin
- 1 tbs finely grated ginger
- 2 tbs caster sugar
- Pinch ground white pepper
- 2 tbs sake or sweet sherry (optional)
- 500g chicken thigh fillets, trimmed, cut into pieces
- 400g button mushrooms
- 1 bunch green onions, cut into 3cm lengths
- Sesame cabbage salad & steamed rice, to serve
| - Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar.
- Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool
- Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat.
- Cover and refrigerate for 1 hour or longer if time permits
- Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers
- Preheat a barbecue grill or plate on medium heat.
- Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through
- Serve with cabbage salad and/or rice
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