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Ingredients
  • 8 boneless chicken thighs, skin on
  • 8 large, thick spring onions, trimmed
  • subheading: For the yakitori sauce:
  • 60ml sake
  • 50ml Japanese soy
  • 4 tsp mirin
  • 3 tsp castor sugar
  • subheading: To serve:
  • shichimi togarashi and lemon wedges
  • 8 metal skewers or bamboo skewers soaked in water for 2 hours
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