Japanese chicken yakitori with spicy nori jam

Japanese chicken yakitori with spicy nori jam

30 mins Prep · 45 mins Cook

Make this melt-in-your-mouth appetizer with a sticky glaze over the tender chicken that’ll be a great addition to your menu

Created by Spinneys
Prep time 30 minutes
Cook time 45 minutes
Serves 4
Cuisine Japanese
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 485
Fat 9g
Saturates 2g
Protein 57g
Carbs 47g
Sugars 31g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely grate the onions and slice the nori sheets.


To make the nori jam, combine the onion, sliced nori, 1 tbsp of shoyu (or soya sauce), sesame oil, 75g of caster sugar, 80ml of rice vinegar and water in a small pot and place over a high heat. Stir to combine. Cook for 10 minutes, stirring constantly until reduced and slightly thickened. Place in the fridge to cool.


Prepare the yakitori sauce, combine the remaining rice vinegar, shoyu and caster sugar in a small pot and bring to a boil, reduce to a simmer until the sauce has thickened to the consistency of runny honey, approx. 10 minutes.


Prepare a BBQ to a medium heat.


Cut the spring onions into 2cm long pieces and slice the chicken breast into strips.


To make the skewers, thread a piece of chicken on a skewer, followed by a piece of spring onion. Repeat this process until you have used up all the chicken and spring onion.


Brush the yakitori sauce over the skewers. Place on the grill for 5-10 minutes per side, repeating the glazing process two more times.


Finely slice the red chilli. Toast the sesame seeds.


Sprinkle the sesame seeds over the skewers and scatter the red chilli.


Serve the skewers alongside the nori jam and sticky rice.