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Mixed yakitori with a pickled vegetable slaw and soy dipping sauce Recipe

Ingredients for people


    Part one of the recipe
  • Chicken breast(s) (150g) - skinless : 2 whole
  • Ground coriander : 10 g
  • Peanut oil : 20 ml
  • Mirin : 50 ml
  • Soy sauce : 50 ml
  • Rice wine vinegar : 50 ml

  • Part two of the recipe
  • Deveined prawn(s) : 24 whole
  • Red chilli(s) : 2 whole
  • Chinese 5 spices : 10 g
  • Garlic clove(s) : 2 whole
  • Fresh coriander : 0.25 bunch
  • Lemon juice : 20 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn

  • Part three of the recipe
  • Lamb neck fillet 200g : 200 whole
  • Garlic clove(s) : 2 whole
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • Peanut oil : 50 ml
  • Yutaka white miso paste : 60 g
  • Palm sugar : 50 g
  • Red chilli(s) : 2 whole

  • For the rest of the recipe
  • Soy sauce : 100 cl
  • Mirin : 100 cl
  • Rice wine vinegar : 50 cl
  • Palm sugar : 100 g

    For the vegetables
  • Daikon(s) : 1 whole
  • Chinese cabbage(s) : 1 whole
  • Red pepper(s) : 1 whole
  • Mizuna salad leaves : 50 g
  • Soya beansprout(s) : 100 g
  • Spring onion(s) : 4 whole
  • Red chilli(s) : 1 whole
  • Mirin : 30 ml

  • For the sauce
  • Rice wine vinegar : 50 cl
  • Yutaka white miso paste : 30 g
  • Sesame oil : 20 ml
  • Yuzu juice : 30 cl
Method
  • 1Method

    To start. Prepare the meat by trimming away any excess fat, then cut into 1 inch dice.
    Marinade the meats in these mixes for at least 30 minutes. The thread onto bamboo or metal skewers before cooking.


    For the slaw:Remove the root end of the Chinese cabbage. Separate out the leaves. Wash and spin dry, if necessary. Finely shred the cabbage.

    Wash and spin dry the mizuna.

    Thinly slice the red chilli.

    Remove the tail from the red pepper, scoop out the seeds, and cut into thin matchsticks.

    Trim and clean the spring onions, then cut into thin slivers.

    Mix all the vegetables together.

    For the dressing: Whisk together all of the liquids together and toss with the vegetables.

    For the dip. Cook the remaining soy, mirin, rice wine vinegar together with the palm sugar until its thick enough to cover the back of a spoon.

  • 2Part one of the recipe

    For the chicken. Mix together the ground coriander with a little of the peanut oil, add a splash of each, soy, rice wine vinegar and mirin.

  • 3Part two of the recipe

    For the prawns. Peel and dice the garlic, de-seed and chop the chilli, Chop the coriander, mix it with the 5 spice, chilli, garlic, lemon juice and a little oil, the fish sauce and a pinch of salt and pepper.

  • 4Part three of the recipe

    For the lamb. Peel and dice the garlic, de-seed and chop the chilli, mix them together with the miso, sugar a little of the oil and a pinch of salt and pepper.

Chef's tip

«Use a grill or bbq to get that smokey flavour that works so well with these dishes.»

Yakitori's are grilled skewers, great as a stater or even better of a BBQ

Rate this recipe :

(10 votes)

  • Preparation  25mins
  • Cooking time  5mins
  • Rest time  3mins

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