Opening the recipe box…
We store a small record in your browser to see how people find KalaPlate and improve the site. Privacy policy
Opening the recipe box…
Greatest plates · Snack
Juicy grilled chicken thigh skewers brushed with a glossy homemade tare — a sweet-savoury glaze of soy, mirin and sake reduced until sticky. A classic Japanese izakaya snack that's easy to cook on a grill pan or barbecue at home.
Containsgluten · soy · alcohol
About 490 kcal a serve — 36 g protein, 25 g carbs, 24 g fat. Each segment is that macro's share of the calories, within about 10%.

If using bamboo skewers, soak 12 of them in water for 20 minutes to stop them burning. Metal skewers need no soaking.
20 min soak
Combine the soy sauce, mirin, sake, caster sugar, crushed garlic and sliced ginger in a small saucepan.
combine
Bring to a gentle boil over medium heat, then simmer for 8–10 minutes until slightly syrupy and coating the back of a spoon. Discard the garlic and ginger, then set aside.
Thread the chicken pieces onto the skewers, alternating with lengths of spring onion. Pack them fairly tight for juicy results.
thread 12 skewers
Brush a grill pan or barbecue with the oil and heat over medium-high. Grill the skewers for 8–10 minutes, turning, until the chicken is cooked through and lightly charred.
8–10 min medium-high
Brush the skewers generously with the tare glaze and grill another 1–2 minutes each side, brushing again, until sticky and glossy. Serve hot with any remaining tare for dipping.
Estimated per serve
490 kcal · 36 g protein · 25 g carbs · 24 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
Japanese · Snack
Boiled Egg and Cherry Tomato Snack Box
Australian / modern · Snack
American · Snack
American · Snack