Ingredients
- 4 chicken thigh fillets, trimmed
- 185 ml (3/4 cup) yakitori sauce
- 1 teaspoon cornflour (cornstarch) oil, for brushing
- 4 soft hamburger buns, halved
- 80 g ( 1/3 cup) Japanese mayonnaise
- 80 g (2 handfuls) mizuna lettuce
- 1 Lebanese (short) cucumber, ends trimmed and shaved into ribbons with a vegetable peeler
Method
1. Toss the chicken and yakitori sauce together in a bowl until the chicken fillets are well coated, then cover and refrigerate for 4 hours.
2. Drain the yakitori sauce from the chicken into a small saucepan and sprinkle it with the cornflour. Stir the cornflour into the marinade, bring the mixture to the boil and simmer, stirring frequently, for 5 minutes, or until it is thickened, then keep it warm.
3. Lightly brush the chargrill with oil, preheat it to low-medium direct heat and cook the chicken on the chargrill for 6-7 minutes on each side, or until it is cooked through. Toast the burger buns for about 1 minute on each side, or until they are marked and golden.
4. Spread some mayonnaise on the inside surface of each bun, cover the base with mizuna and cucumber ribbons, and top with the chicken. Spread some of the thickened marinade over the chicken and top with the other half of the bun.
