Yakitori (Japanese Skewered Chicken)

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1. 1Step 1: Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
2. 2Step 2: To make momo (chicken thigh), thread around 5 pieces of chicken onto the skewers.
3. 3Step 3: To make negima, start with chicken and alternately thread chicken pieces and green onion pieces, ending with chicken. Thread 3 chicken pieces and 2 green onions onto each skewer.
4. 4Step 4: Thread 2 onion slices, crosswise, onto each skewer.
5. 5Step 5: In a large pot, bring a sufficient amount of water and bring it to a boil. Add a pinch of salt and blanch asparagus spears for 30 seconds.
6. 6Step 6: Drain asparagus spears and cool them down quickly under cold running water or by putting them in ice water.
7. 7Step 7: Cut each spear into 3cm long pieces. You will get 5 pieces from each spear, which will make one Bacon & Asparagus skewer.
8. 8Step 8: Starting from the piece at the bottom end of the spear, wrap each piece in a piece of bacon, except the last two pieces, i.e., the tip and the piece next to the tip, and thread them onto a skewer.
9. 9Step 9: Place the tip and the piece next to the tip together side by side and wrap them in a piece of bacon, then thread them onto the skewer on top. Repeat for the rest of the asparagus spears (note 7).
10. 10Step 10: The distance between the hot charcoal and where the skewers are placed should be about 5-6cm / 2-2½” (Note 8).
11. 11Step 11: In the case of BBQ, oil (not in ingredients) the grill.
12. 12Step 12: Using a brush, lightly baste both sides of the skewers with sauce and cook for about 4 minutes.
13. 13Step 13: Turn them over and baste the upside (cooked side) while cooking for about 4 minutes.
14. 14Step 14: Turn them over again and baste the upside (cooked side) while cooking for 30 seconds or so.
15. 15Step 15: Turn them over once more to cook for 30 seconds or so. (Note 9)
16. 16Step 16: Remove from the grill and place it onto a plate. Serve immediately.
17. 17Step 17: Cook Bacon & Asparagus skewers for 3 minutes on each side without basting with sauce.
18. 18Step 18: When the bacon becomes golden, it is ready.
19. 19Step 19: Turn the oven grill on to high.
20. 20Step 20: Line a large baking tray with aluminium foil (Note 10). Place a wire rack on it and oil the rack (not in ingredients).
21. 21Step 21: Using a brush, lightly baste both sides of skewers with sauce and place the skewers on the rack. I used 70cm x 26cm / 14½” x 10¼” baking tray and I could fit all the skewers onto ot.
22. 22Step 22: Place the baking tray under the oven grill. The distance between the skewers and the grill should be about 5cm / 2”.
23. 23Step 23: Cook for 5-6 minutes, then take the tray out and turn the skewers over.
24. 24Step 24: Baste the upside (cooked side) of the skewers and place the tray back under the grill.
25. 25Step 25: Cook for 4-5 minutes, then take the tray out and turn the skewers over again.
26. 26Step 26: Baste the upside (cooked side) of the skewers and place the tray back under the grill.
27. 27Step 27: Cook for a minute or until the chicken and shallots/scallions start getting charred a bit.
28. 28Step 28: If required, turn the skewers once more to char the other side.
29. 29Step 29: Remove the skewers from the tray and place them onto a plate. Serve immediately.