This sweet-and-sticky Japanese-style grilled chicken gets a little kick from chile flakes. Crispy purple cabbage and aromatic jasmine rice complete the simple but succulent meal. Slideshow: More Japanese Recipes 

Kristen Stevens
July 2014

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Credit: © Kristen Stevens

Recipe Summary

active:
35 mins
total:
1 hr 20 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the sake, mirin, soy sauce, brown sugar and chile flakes. Add the chicken and refrigerate for 1 hour.

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  • Preheat a grill to medium high. Soak 4 wooden skewers in water.

  • In a small pot, combine the rice with 2 cups of water and bring to a boil over high heat. Immediately reduce the heat to low and cook, covered, for 15 minutes. Remove the pot from the heat and leave covered until ready to serve.

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

  • In a small pot, bring the reserved marinade to a boil over high heat. Boil for 6 to 7 minutes, until it starts to thicken.

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

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

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