Yakitori

Bite-sized pieces of chicken and vegetables threaded on bamboo skewers and grilled over charcoal with tare glaze.

Ingredients

• 400g pork loin
• 1 cup soba noodles
• 1 tbsp grated fresh ginger
• a pinch of cracked black pepper
• 2 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh shiso leaves, chopped
• toasted sesame oil, to taste
• 500ml chicken stock

Instructions

1. 1

   Pat the sushi-grade tuna dry, season generously with salt, pepper, and shichimi togarashi, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the sushi-grade tuna until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the cracked black pepper and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the sushi-grade tuna to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the sushi-grade tuna is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the toasted sesame oil, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the mitsuba and serve hot alongside soba noodles.

💡 Tips