Japanese cooking at home doesn’t get much better than homemade Japanese Barbecued Yakitori Skewers. Serve skewers with side of steamed rice, drizzle with marinade and sprinkle with shichimi togarashi.
Japanese Barbecued Yakitori Skewers Recipe
Serves 2
Ingredients:
1 pack Silver Fern Farms Venison Medallions (400g)
1⁄4 cup chicken stock
2 tbsp cooking sake
1⁄3 cup mirin
2 tbsp soy sauce
1 tbsp brown sugar
4 spring onions, cut into 4-5cm lengths
20cm skewers
Steamed rice, to serve
Shichimi togarashi, or toasted black sesame seeds, to serve
Method:
Combine chicken stock, cooking sake, mirin, soy sauce and brown sugar in a small saucepan. Add one of the spring onions. Stir over a medium heat to dissolve sugar. Bring to the boil, then reduce heat and simmer for 8-10 minutes or until reduced to a 1⁄3 and thickened. Set aside to cool.
Meanwhile, skewer venison medallions and spring onions alternately onto skewers. Season with salt and pepper.
Heat a chargrill pan over a medium heat. Brush skewers with some of the mirin and soy marinade. Cook for 3-4 minutes, each side, brushing with marinade as you cook. Serve skewers with side of steamed rice. Drizzle over any remaining marinade and sprinkle with shichimi togarashi.
