wok from home season two | episode #12 | yakitori + kushiyaki

this saturday is the first official day of summer so we thought we’d share the recipe to the ultimate summer sides - yakitori + kushiyaki. yakitori means grilled chicken + is often shared as a snack on the streets of japan, hand in hand with a beer. we’re sharing our new teriyaki chicken yakitori recipe along with our legendary prawn kushiyaki (kushiyaki refers to the japanese technique for serving meat or vegetables on a skewer) and an off the menu vegan recipe using king oyster mushrooms. these simple sticks of goodness are the perfect bbq dish + as steve demonstrates, go great with an ice-cold asahi - chicken yakitori 4x chicken thigh Salt + pepper to season 1x spring onion chopped 1x handful of coriander teriyaki sauce - 4 tbsp light soy sauce 110g sugar 1 tbsp dark soy sauce 2 tbsp sake - prawn kushiyaki - 30 x king prawns ½ lime 1tbsp caster sugar Salt + pepper to season - spicy vinegar - 50g caster sugar 2 tbsp water 5 tbsp malt vinegar 5 tbsp light soy sauce pinch of sea salt ½ red chilli 3 coriander sprigs - mushroom kushiyaki (vg) - 4x king oyster mushrooms Salt + pepper to season 4 tbsp vegan mushroom oyster sauce 2tbsp sriracha 1 tbsp water