Soft and tender chicken skewers glazed with a glistening Yakitori sauce; the ultimate blend of sweet and savoury flavours.
Photography and video production courtesy of Jen Rich and Tinderflint.
¼ cup Mizkan Honteri
¼ cup cooking sake
¼ cup soy sauce
1 tbsp water
½ tsp potato starch
300g minced chicken
30g spring onion, finely chopped
10g shiso leaves, finely chopped
100g onion, finely diced
1 tbsp cooking sake
1 tbsp flour
½ tsp salt
¼ tsp pepper
6 bamboo skewers
Chives, finely chopped
1. Mix all sauce ingredients in a bowl and set aside.
2. Mix meatball ingredients in a bowl and knead until well mixed.
3. Divide the mixture into 12 bite-sized balls. Create 6 tsukune skewers with 2 balls on each bamboo skewer. Indent the centre of each patty gently with your thumb as they will expand in the centre with heat.
4. Heat 1 tbsp oil in a frying pan over medium heat and place the patties gently. Cook each side for 4-5 minutes until the balls are cooked through. Alternatively, they can also be cooked in the oven grill.
5. Once the balls are fully cooked, mix the sauce well once again. Spoon the sauce over the balls while cooking until all the sauce is poured in. The sauce will slightly thicken when it is ready.
6. Place the skewers on the plate with the sauce. Garnish with finely chopped chives and sansho powder.
7. Serve hot.
Sozai Cooking School is the first cooking school in the UK dedicated to authentic Japanese food. This specialist organisation offers a wide variety of classes and events from well-known dishes like sushi and ramen to traditional cuisine and street food. Please visit their website for more information about classes and events www.sozai.co.uk
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