Yakitori Japanese chicken skewers
Ingredients
for 4 people
• Meat from 4 chicken legs
• 1 rice cake
• 1 pack of fresh sprouts of your choice
• Sesame seeds
• 1 thick slice of lemon,
the pulp in 4 places
cut
For the yakitori marinade:
• 6 tbsp soy sauce
• 1 ½ tbsp mirin
• 1 ½ tbsp brown sugar
• Salt
preparation
First, mix the marinade and set aside. Cut the chicken into cubes of about 2-3 cm. Put 4-5 cubes on each skewer. Heat the charcoal until it is covered all around with a light layer of ash.
Grill the chicken skewers on all sides over direct heat until they are completely cooked. Brush them with the marinade from time to time until they are really "sticky". To serve, place the rice cake in the middle of the plate and pile the sprouts on top. Stick the skewers into the rice cake with the tip pointing downwards and arrange them in a kind of "wigwam".
Push the top ends through the lemon slices, brush the meat again with the remaining marinade and finally sprinkle sesame seeds over everything.
FIRE&FOOD Issue 3-2019
