A taste of Ja­pan at home

Central and North Burnett Times - - LIFESTYLE - Recipe by Michelle Southan and Matt Pre­ston Photo by Guy Bai­ley

SLATHER on sweet and sticky teriyaki glaze and get grilling these Ja­panese skew­ers.

Street-style chicken skew­ers SERVES: 4 PREP: 2 hours 20 min­utes COOK: 30 min­utes In­gre­di­ents

10 chicken thigh fil­lets, cut into 3cm thick strips 1 whole gar­lic bulb

24 long fresh green chill­ies 1-2 tbsp olive oil

4 green shal­lots, cut into 5cm lengths TERIYAKI SAUCE: 125ml (½ cup) mirin 70g (1/3 cup) caster sugar 60ml (¼ cup) cook­ing sake 60ml (¼ cup) light soy sauce

2 x 5cm pieces peeled lemon zest JA­PANESE SALAD:

2 large Le­banese cu­cum­bers, thinly sliced on a man­do­line

1 tsp sea salt flakes 60ml (¼ cup) rice wine vine­gar

1 tbsp caster sugar

1 tsp light soy sauce

1 tsp se­same seeds, toasted

Method

1. To make the teriyaki sauce, com­bine the mirin, sugar, sake and soy sauce in a saucepan over low heat. Stir for 5 min­utes or un­til the sugar dis­solves. In­crease the heat to medium and bring to a sim­mer. Sim­mer for 15 min­utes or un­til the sauce re­duces and thick­ens slightly. Stir in the lemon zest. Set aside to cool com­pletely.

2. Place two-thirds of the teriyaki sauce in a glass or ce­ramic bowl. Add the chicken and toss to coat. Cover with

plas­tic wrap and place in the fridge for 2 hours to mar­i­nate. Place 12 bam­boo skew­ers in a dish of water and set aside to soak.

3. Mean­while, pre­heat an en­closed bar­be­cue on low. Place the gar­lic bulb on the grill and cook, with bar­be­cue hood closed, for 25 min­utes. Add the chill­ies, close and cook, turn­ing gar­lic and chill­ies half­way through cook­ing, for 20 min­utes or un­til ten­der. Once cool enough to han­dle, squeeze gar­lic out of skins into a small food pro­ces­sor. Cut down the length of each chilli

and de­seed. Add the chilli flesh to the pro­ces­sor. Process, adding the oil in a thin, steady stream, un­til al­most smooth. Trans­fer to a small serv­ing bowl.

4. To make the Ja­panese salad, place cu­cum­ber in a bowl and sprin­kle with salt. Set aside for 10 min­utes or un­til cu­cum­ber starts to re­lease its juices. Drain then trans­fer to a serv­ing bowl. Com­bine vine­gar, sugar and soy sauce in a jug and stir un­til sugar dis­solves. Pour dress­ing over cu­cum­ber and sprin­kle with se­same seeds.

5. Start­ing with the shal­lot, al­ter­nately thread shal­lot and chicken on to soaked bam­boo skew­ers, dis­card­ing mari­nade.

6. Pre­heat a bar­be­cue grill or char­grill pan on medi­um­low. Cook the chicken, bast­ing with the re­main­ing teriyaki sauce, for 4-5 min­utes each side or un­til cooked through and start­ing to caramelise. Serve with the green chilli and gar­lic paste and the Ja­panese salad.

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