Noted worldwide for the freshness of its flavours and a focus
on high quality, seasonal ingredients, Japanese cuisine is
one that emphasises the bounty of the world. Simplicity
is occasionally prized in the cooking, from lightly-treated
fish for sushi and sashimi to the generous use of tofu in
the cuisine as a whole. Among the most popular of Japan’s
cuisines, however, are skewered meats – yakitori, which is
enjoyed locally as a snack, a side for rice, or as an appetiser.JAPANESE
HIYAYAKKO
- 1 block silken tofu, rinsed
with clean water - Young ginger, grated
- Spring onions, sliced
- Katsuoboshi flakes
- Ponzu sauce
Cut chilled fresh tofu into
bite sized cubes. Top with
ginger, katsuoboshi, and
spring onion. Drizzle over
ponzu sauce and serve
immediately.YAKITORI
- 2 skin-on chicken thighs,
cubed - Scallions, sliced
- Ginger, sliced
- ¼ cup light soy sauce
- 1 Tbsp dark soy sauce
- ¼ cup mirin
- ¼ cup water
- 1 Tbsp brown sugar
- Bamboo skewers,
soaked for at least 30
minutes
Bring all ingredients
except chicken to a light
simmer over a medium fire,
and reduce until slightly
thickened. Thread chicken
pieces through skewers
and brush with reduced
sauce. Grill over charcoal,
brushing with sauce to
glaze. Alternatively, cook
in a 170 ̊C oven, pausing to
brush and turn the skewers
every 5 minutes for 20
minutes total cook time.