Chicken yakitori salad with nori sprinkle
serves 6( as part of a banquet) | prep 10 mins (+ 2 hours marinating time) | cooking 15 mins
750g chicken thigh fillets, trimmed, cut into 3cm pieces 125ml ( 12 ⁄ cup) Obento Yakitori Sauce 1 sheet nori, crumbled 2 tbs white sesame seeds 1-2 tsp dried chilli flakes, to taste 2 tsp sea salt flakes 90g Hakubaku Organic Soba Noodles 60ml ( 14 ⁄ cup) Obento Ponzu Sauce 1 small bunch baby broccolini, trimmed, sliced lengthways 100g snow peas, trimmed 100g sugar snap peas, trimmed 110g ( 3 ⁄4 cup) frozen shelled edamame 1 cup watercress sprigs Pickled ginger, to serve
1 Combine the chicken and yakitori sauce in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2-4 hours to marinate. 2 Meanwhile, place the nori, sesame seeds, chilli and salt in a frying pan. Cook, stirring, over medium-high heat, for 1 minute or until the sesame seeds are lightly toasted. Transfer to a small bowl. Set aside. 3 Preheat a barbecue grill or chargrill pan on medium-high. Thread the chicken onto 12 pre-soaked bamboo skewers. Cook, turning often, for 10 minutes or until just cooked. Set aside for 5 minutes to rest. 4 Cook the noodles in a large saucepan of boiling water, following packet directions. Use tongs to transfer to a colander. Refresh under cold water. Drain well. Transfer to a bowl. Add 1 tbs ponzu sauce. Toss to coat. 5 Add the broccolini to the boiling water. Cook for 2 minutes. Add the snow peas, sugar snap peas and edamame and cook for a further 3 minutes. Drain and refresh under cold water. Julienne the snow peas. 6 Arrange the noodles, broccolini, snow peas, sugar snap peas, edamame and watercress on a platter. Drizzle with 1 tbs ponzu sauce. Gently toss to coat. Add pickled ginger and chicken skewers. Sprinkle with the nori mixture and serve with the remaining ponzu sauce.
More than just a pretty plate, this salad has got the lot with a beautiful balance of flavours, colours and textures.