Chicken yak­i­tori salad with nori sprin­kle - - TASTE -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.