This dish contains the following allergens: Soybeans, Wheat, sesame
Cooking mode
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For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Utensils
Step 1
In a small saucepan,addmirin, soy sauce, sake, and sugar over medium heat. Stir until the sugar dissolves then simmer for about 10-15 minutes until the mixture starts to thicken.
Step 2
Thread chicken and spring onionsonto the soaked skewers thenbrush skewers with rapeseed oil.
Step 3
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 4
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.
Step 5
Turn dial to GRILL,press WOODFIRE FLAVOUR,set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes).
Step 6
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lidand add skewers to grill. Close lid to begin cooking.
Step 7
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Close lid to continue cooking.
Step 8
After 7 minutes, open lid and baste skewers with tare mixture. Close lid to continue cooking. After 9 minutes, open lid and use silicone-tipped tongs toturn skewers over then baste skewers with tare. Close lid to continue cooking.
Step 9
When cooking is complete, open lid and remove the skewers. Baste with more tare andgarnish with spring onion and sesame seeds. Serve hot with remaining tare, rice and vegetables.
In a small saucepan,addmirin, soy sauce, sake, and sugar over medium heat. Stir until the sugar dissolves then simmer for about 10-15 minutes until the mixture starts to thicken.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 2 of 9
Thread chicken and spring onionsonto the soaked skewers thenbrush skewers with rapeseed oil.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 3 of 9
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 4 of 9
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 5 of 9
Turn dial to GRILL,press WOODFIRE FLAVOUR,set temperature to HI, and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 9 minutes).
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 6 of 9
When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lidand add skewers to grill. Close lid to begin cooking.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 7 of 9
When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Close lid to continue cooking.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 8 of 9
After 7 minutes, open lid and baste skewers with tare mixture. Close lid to continue cooking. After 9 minutes, open lid and use silicone-tipped tongs toturn skewers over then baste skewers with tare. Close lid to continue cooking.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
Step 9 of 9
When cooking is complete, open lid and remove the skewers. Baste with more tare andgarnish with spring onion and sesame seeds. Serve hot with remaining tare, rice and vegetables.
For the tare
100ml
mirin
100ml
dark soy sauce
50ml
sake
3 tbsp
granulated sugar
For the skewers
600g
skinless, boned, chicken thighs, cut into 3cm cubes
1
bunch spring onions, sliced into 3cm lengths
Salt, as desired
2 tbsp
rapeseed oil
1 tbsp
toasted sesame seeds
6
bamboo skewers, soaked
1
spring onion, finely sliced, to garnish
For the tare
3fl. oz
mirin
3fl. oz
dark soy sauce
1fl. oz
sake
3 tbsp
granulated sugar
For the skewers
21oz
skinless, boned, chicken thighs, cut into 3cm cubes
