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Chicken yakitori with miso flakes and Parmesan herb sauce

  • 2h 50m
    • Préparer 10 min
    • Repos 2h 30m
    • Préparer 10 min
Dry twice the amount of miso paste the day before and store in an airtight container, it will keep for at least 3 weeks.

Ingrédients

2 Personnes
  • 300 g Chicken breast or skinned chicken leg
  • 50 g Light miso paste
  • 5 tbsp. Pineapple juice
  • 1 tbsp. Soy sauce
  • 1 tbsp. Brown sugar
  • 2 tbsp. Sesame oil
  • 1 tbsp. Sambal oelek
  • 15 g Grated ginger
  • 1 tbsp. White sesame seeds
  • 10 g Finely chopped coriander
  • 50 g Grated Parmesan
  • 100 g Watercress or wild garlic
  • 50 ml Water
  • 1 tbsp. White vinegar
  • Salt, pepper
  • 1 Small shallot

Preparation

Étape 1
Roughly dice chicken breast, make a marinade of pineapple juice, soy sauce, sesame oil, brown sugar and the ginger and marinate the chicken cubes for 30 minutes.
tbsp. Pineapple juice
tbsp. Soy sauce
tbsp. Brown sugar
tbsp. Sesame oil
g Grated ginger
Étape 2
Spread the miso paste thinly on a sheet of baking paper, dry it in the oven at 70°C for 2-3 hours or in a dehydrator, then roughly grind it with your finger. It is important to dry it properly.
g Light miso paste
Étape 3
Finely dice the shallot, mix with ¾ of the watercress, water, spices and the vinegar and season to taste.
g Finely chopped coriander
g Watercress or wild garlic
ml Water
tbsp. White vinegar
Salt, pepper
Small shallot
Étape 4
Put the marinated chicken cubes on skewers and fry them all around in some sesame oil. Then garnish with the Parmesan, the miso flakes and the remaining herb leaves.
tbsp. Sesame oil
g Grated Parmesan