We've used the air fryer to create a quick and easy version of nagima yakitori. It's foolproof.
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Serves
2
Boneless Skinless Chicken Thigh
Spring Onion
Padron Pepper
Rice
Soy Sauce
Mirin
Brown Sugar
Edamame
Sesame Oil
Shichimi Togarashi
Salt
Ground White Pepper
Olive Oil
Serves
2
Boneless Skinless Chicken Thigh
Spring Onion
Padron Pepper
Rice
Soy Sauce
Mirin
Brown Sugar
Edamame
Sesame Oil
Shichimi Togarashi
Salt
Ground White Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut your spring onions and chicken thighs into evenly-sized 2cm pieces.
Step 2.
Thread the chicken and spring onion pieces tightly onto skewers, alternating between them. Season with salt and white pepper and set aside.
Step 3.
In a small saucepan, combine the soy sauce, brown sugar, sesame oil, and mirin. Bring to a boil over medium-high heat, then reduce to a simmer and cook for around 10 minutes until slightly thickened.
Step 4.
Toss the Padrón peppers with olive oil and salt.
Step 5.
Preheat the air fryer to 200°C. Add the skewers, brush with some glaze, and drizzle with a little olive oil. Cook for 9-10 minutes, brushing with more glaze halfway through.
Step 6.
Add the Padron peppers to the air fryer, brush the chicken again with glaze, and cook for another 5-6 minutes until the chicken is cooked through and the peppers are charred.
Step 7.
Cook the rice according to package instructions, adding the edamame 5 minutes before the end of the cooking time.
Step 8.
Plate up the edamame rice, then top with the skewers and Padron peppers. Dust with shichimi togarashi, if using.
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Notes (1)
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Oceane V.
11 days ago
The ingredient list mentions sesame oil but it isn't used in the method. I added it to the glaze and it turned out great. Love this recipe!
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