Sasami with Wasabi

Ingredients

• 500 grams Chicken breast tenderloins (Sasami)
• 1 tablespoon Sake (Japanese rice wine)
• 0.5 teaspoon Sea salt
• 2 teaspoons Fresh wasabi paste
• 1 teaspoon Soy sauce(optional)
• 1 teaspoon Toasted white sesame seeds(optional)
• 1 tablespoon Vegetable oil
• 4 pieces Shiso leaves(optional)

Instructions

1. 1

   Remove the white tendons from the chicken tenderloins and pat the meat dry with paper towels.

2. 2

   Cut the chicken into bite-sized pieces and place them in a bowl.

3. 3

   Toss the chicken with sake and sea salt, then let it marinate for 10 minutes at room temperature.

4. 4

   Thread the chicken pieces onto bamboo skewers that have been soaked in water to prevent burning.

5. 5

   Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with vegetable oil.

6. 6

   Grill the skewers for about 2-3 minutes per side until the chicken is opaque and just cooked through.

7. 7

   Remove from heat immediately to ensure the lean meat remains juicy and does not become tough.

8. 8

   Top each piece of chicken with a small dollop of fresh wasabi and a sprinkle of sesame seeds before serving.