Yakitori
Elena DugganIngredients:
- 500g Chicken thigh fillets, cut into 3cm cube
- 1lge Eggplant, cut into 3cm cubes – or 3 Lebanese eggplants split down the length
Marinade
- 50g Tamari
- 50g Sake (Obento)
- 50g Mirin (Obento)
- 100g Maple syrup
- 100g Chicken stock (Massell)
- Obento Yakitori Sauce
To Serve
- 1lge Continental cucumber, ribbons
- 25g Sesame oil (Yeos)
- 25g Rice wine vinegar (Obento)
- 25g Mirin (Obento)
- Fresh wasabi (S&B), to taste
- 25g Toasted sesame seeds
Method:
- Thoroughly combine marinade ingredients in a large bowl.
- Thread all chicken onto skewers, and all eggplant on to separate skewers and plate in spate flat dishes or containers with lids.
- Pour approx. half the marinade all over the eggplant and roll around until all sides are in contact with the marinade – marinade for 20-60 minutes.
- Repeat the marinade and roll for the chicken. Chicken can marinade in advance for up to 1-24hours, turning 2-3times.
- Preheat griddle pan or barbecue to medium high.
- Create cucumber salad dressing by thoroughly combining sesame oil, vinegar and mirin and adjust heat level with wasabi to your liking.
- Place yakitori skewers on the hot surface and grill until theres heavy caramelisation on all sides, and cooked through – maybe up to 10minutes turning 3 times, or all sides.
- While yakitori are cooking, dress your cucumber and place in a bowl on a board, sprinkling with sesame seeds, leaving space for cooked skewers.
- Once skewered meat and vegetables are cooked through, place on board and serve.
Health Notes:
- Gluten free, when using gluten free soy/ tamari
- Dairy free
- Nut free
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