Serves 4 (makes 24 balls)
½ cup salt-reduced soy sauce
⅓ cup chicken stock
¼ cup mirin
2 tbsp caster sugar
2 Lebanese cucumbers, halved lengthways,
seeds removed, finely shredded
1 tbsp toasted sesame seeds
4 spring onions or shallots
500g chicken mince
1 cup panko crumbs*
2 tsp sesame oil
2 bunches broccollini, trimmed
270g somen noodles
Combine soy, stock, mirin and sugar in a small saucepan over medium heat. Bring to the boil. Reduce heat and simmer for 4 minutes or until thickened slightly. Cool.
Combine cucumber and sesame seeds in a bowl. Set aside. Thinly slice 2 shallots and place into a bowl. Cut remaining shallots into 5cm pieces and set aside. Add mince, crumbs and sesame oil to sliced shallots. Season with salt and white pepper. Using wet hands, roll heaped tablespoonfuls of mixture into balls. Thread a ball, piece of shallot, ball, shallot and a ball onto skewers. Place on a plate and brush liberally with sauce.
Heat oil in a non-stick frying pan, non-stick chargrill pan or barbecue hotplate over a medium heat. Add skewers and cook for 5 minutes, brushing throughout cooking with remaining sauce, until cooked through.
Bring a large saucepan of salted water to the boil. Add broccollini and cook for 2 minutes or until tender.
Remove with a slotted spoon. Return water to the boil. Add somen noodles and cook for 2 minutes or until tender, as per packet instructions. Drain, rinse under cold water and place into a bowl of iced water. Drain and place onto serving plates. Top with yakitori skewers and broccollini. Serve with cucumber salad on the side.
Note: Place baking paper onto chargrill to prevent sauce burning onto your pan. * Panko crumbs are Japanese breadcrumbs and can be found in specialty Asian grocers.
