Sasami Yakitori with Wasabi
Lean chicken breast skewers topped with a touch of fresh wasabi for a sharp kick.
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Ingredients
- 500 grams Chicken breast tenderloins (Sasami)
- 2 tablespoons Sake (Japanese rice wine)
- 1 teaspoon Sea salt
- 2 teaspoons Fresh wasabi paste
- 1 tablespoon Vegetable oil
- 1 teaspoon Toasted white sesame seeds(optional)
- 4 pieces Shiso leaves(optional)
- 1 teaspoon Soy sauce
- 8 pieces Bamboo skewers
Instructions
- 1
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning.
- 2
Remove the white tendon from the chicken tenderloins and cut the meat into 1-inch bite-sized cubes.
- 3
Place the chicken in a bowl and toss with sake and a pinch of salt; let marinate for 10 minutes.
- 4
Thread 4 to 5 pieces of chicken onto each soaked skewer, pressing them together slightly.
- 5
Lightly grease a grill pan or cast-iron skillet with vegetable oil and heat over medium-high heat.
- 6
Place the skewers on the pan and cook for 3-4 minutes per side until the chicken is opaque and lightly charred.
- 7
Brush a tiny drop of soy sauce over the cooked chicken while still hot for extra umami.
- 8
Remove from heat and place a small dollop of fresh wasabi on top of each piece of chicken before serving.
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