Sasami with Wasabi
Lean chicken breast skewers grilled lightly and topped with a touch of fresh wasabi for a sharp kick.
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Ingredients
- 500 grams Chicken breast tenderloins (Sasami)
- 1 tablespoon Sake (Japanese rice wine)
- 1/2 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
Remove the white tendons from the chicken tenderloins and pat the meat dry with paper towels.
- 2
Cut the chicken into bite-sized pieces and place them in a bowl.
- 3
Toss the chicken with sake and sea salt, then let it marinate for 10 minutes at room temperature.
- 4
Thread the chicken pieces onto bamboo skewers that have been soaked in water to prevent burning.
- 5
Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with vegetable oil.
- 6
Grill the skewers for about 2-3 minutes per side until the chicken is opaque and just cooked through.
- 7
Remove from heat immediately to ensure the lean meat remains juicy and does not become tough.
- 8
Top each piece of chicken with a small dollop of fresh wasabi and a sprinkle of sesame seeds before serving.
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