CHEF’S BITES
Okku’s Chicken Yakitori Chef Hugh Sato Gardiner, executive chef of Okku, Monarch Dubai, shows us how to master the Japanese grill with these deliciously-fragrant skewered dishes. If you are looking for the Japanese ingredients in Dubai chef Hugo recommends visiting Dean’s Trading near Lamcy Plaza or 1005 Mart that is next to the Coral Al Khoory Building in Al Barsha. 70g chicken breast, cubed homemade teriyaki sauce (see recipe below) 8g spring onion salt and pepper, to taste 20ml yakitori sauce
1 First, make the teriyaki sauce by combining chicken stock (instant is fine), soy sauce, mirin fu, and sugar. There is not strict ratio, and be flexible according to your taste. I suggest a
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ratio of 2:2:1:1, respective to the ingredients named. And again, you can reduce the sauce to the consistency you like. 2 Using skewers soaked overnight in water to stop them burning on the grill, skewer a piece of chicken, followed by spring onion. Repeat this process and make 2 skewers. 3 Grilling either on an open fire, or sautee pan is fine as well, season the skewers of chicken with salt and pepper. On an open fire, you can cook these skewers in about 7 mins, depending on the intensity of your fire. Repeatedly baste the skewers while cooking, so that the sugar works with the heat to create a dark glaze on the skewers. 4 When the chicken is cooked through, serve immediately with some shichimi pepper.
Chef Hugh Sato Gardiner, executive chef of Okku, Monarch Dubai