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Yakitori Chicken 
with Noodle Salad

Yakitori Chicken 
with Noodle Salad

These delicious chicken meatballs not only taste great but are easy to make. Serve with somen noodles and broccollini for a light evening meal.

Yakitori Chicken 
with Noodle Salad


Serves 4 (makes 24 balls)

½ cup salt-reduced soy sauce

⅓ cup chicken stock

¼ cup mirin

2 tbsp caster sugar

2 Lebanese cucumbers, halved lengthways,

seeds removed, finely shredded

1 tbsp toasted sesame seeds

4 spring onions or shallots

500g chicken mince

1 cup panko crumbs*

2 tsp sesame oil

2 bunches broccollini, trimmed

270g somen noodles

Combine soy, stock, mirin and sugar in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer for 4 minutes or until thickened slightly. Cool.

Combine cucumber and sesame seeds in a bowl. Set aside. Thinly slice 2 shallots and place into a bowl. Cut remaining shallots into 5cm pieces and set aside. Add mince, crumbs and sesame oil to sliced shallots. Season with salt and white pepper. Using wet hands, roll heaped tablespoonfuls of mixture into balls. Thread a ball, piece of shallot, ball, shallot and a ball onto skewers. Place on a plate and brush liberally with sauce.

Heat oil in a non-stick frying pan, non-stick chargrill pan or barbecue hotplate over a medium heat. Add skewers and cook for 5 minutes, brushing throughout cooking with remaining sauce, until cooked through.

Bring a large saucepan of salted water to the boil. Add broccollini and cook for 2 minutes or until tender.

Remove with a slotted spoon. Return water to the boil. Add somen noodles and cook for 2 minutes or until tender, as per packet instructions. Drain, rinse under cold water and place into a bowl of iced water. Drain and place onto serving plates. Top with yakitori skewers and broccollini. Serve with cucumber salad on the side.

Note: Place baking paper onto chargrill to prevent sauce burning onto your pan. 
* Panko crumbs are Japanese breadcrumbs and can be found in specialty Asian grocers.

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3 Comments on Yakitori Chicken 
with Noodle Salad

  • Denise
    November 25, 2013 6:17 pm

    This seems very cryptic? Is the Cucumber Salad the soy, stock, mirin and sugar mixture poured over the cucumber, sesame seeds and the 5cm shallots? Is the mixture a dipping sauce for the meat balls or all of the above?

  • Natalie
    October 31, 2016 10:16 am

    Would be great to get feedback on this question above and an answer to this one please ….what is the total quantity of shallots required in the recipe (not included in the ingredients list) and what is to be done with the shallots chopped into 5cm pieces and ‘set aside’? Re above query, although well past the date it was asked…the soy, stock, mirin and sugar mix seems to be the ‘sauce’ with which to baste the skewers, but the cucumber ‘salad’ seems to be just cucumber and sesame seeds? Would like to give this a go…would be great to get responses please.

    • katehassett
      October 31, 2016 10:48 am

      Hi Natalie,

      There was an initial issue with the ingredients list and the recipe. As shallots are often referred to as Spring onions, there was some confusion with the wording. I have amended it to reflect a clearer message (I hope).

      Also the cucumber and sesame side is meant to just be a refreshing palate cleanser, giving some crunch and a refreshing taste in between bites of the sweet chicken, therefore does not require a dressing. But if you would like a little extra, we recommend a dash of mirin and soy to add a nice savoury note.

      I hope this helps.



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