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Chicken Yakitori with Huli Huli Sauce


For the chicken:

· 1 ½ # chicken breasts/thighs, cut into strips

· 1/3 C. sweet soy sauce

· 3 T. mirin

· 2 T. cooking sherry

· 2 garlic cloves, minced

· 1 tsp. ginger, minced

For the sauce:

· ½ cup unsweetened pineapple juice

· ¼ cup soy sauce

· ¼ cup light brown sugar, lightly packed

· 2 T. homemade chicken stock or low-sodium store-bought broth

· 1-inch piece ginger root , peeled and finely grated

· 2 garlic cloves, minced

· 1 teaspoon chili sauce


1. Cut the chicken into strips, set aside.

2. In a bowl, combine the sweet soy sauce, mirin, sherry, garlic, ginger, and Togarashi. Mix well and add the chicken. Let sit for 1-2 hours.

3. Make the sauce by combining the pineapple juice, soy sauce, brown sugar, chicken stock, ginger, garlic, and chili sauce. Serve on the side of the cooked yakitori skewers.

4. Remove the chicken from the marinade and skewer into 8 equal skewers. Cook as desired – Pan seared, roasted, or grilled.

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