Chicken Yakitori with Purple Cabbage and Jasmine Rice

1. 1

   In a medium bowl, whisk together the sake, mirin, soy sauce, brown sugar and chile flakes.

2. 2

   Add the chicken and refrigerate for 1 hour.

3. 3

   Preheat a grill to medium high.

4. 4

   Soak 4 wooden skewers in water.

5. 5

   In a small pot, combine the rice with 2 cups of water and bring to a boil over high heat.

6. 6

   Immediately reduce the heat to low and cook, covered, for 15 minutes.

7. 7

   Remove the pot from the heat and leave covered until ready to serve.

8. 8

   Remove the chicken from the marinade and thread onto the skewers, reserving the marinade.

9. 9

   In a small pot, bring the reserved marinade to a boil over high heat.

10. 10

    Boil for 6 to 7 minutes, until it starts to thicken.

11. 11

    Meanwhile, grill the chicken for 4 to 5 minutes on each side, until it is no longer pink.

12. 12

    Serve the chicken with the shredded purple cabbage, jasmine rice and sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.