A Tokyo yakitori counter classic made with neatly trimmed chicken tenderloins, grilled quickly over high heat to keep them tender and finished with a touch of wasabi.
Ingredients
- 600 g free-range chicken tenderloins (sasami)
- 2 tbsp Japanese cooking sake
- 1 tsp fine sea salt
- 2 tbsp real wasabi paste
- 1 tsp refined sunflower oil
Method
- Soak the bamboo skewers in a bowl of cold water for at least 20 minutes to prevent them from scorching over the heat.
- Lay each chicken tenderloin flat on a clean cutting board. Using a sharp knife and a piece of paper towel to get a firm grip on the tip, carefully scrape along the grain to remove the tough white tendon.
- Cut the meat into even, thick bite-sized pieces, about 1 1/4 inches (3 cm) each. Fold each piece over slightly to give it some thickness, then thread the chicken tightly onto the bamboo skewers.
- Place the skewers on a plate, gently brush each side with the sake so it absorbs into the meat, and season evenly with the fine sea salt. Let marinate at room temperature for 5 minutes.
- Heat a cast-iron grill pan or fire up a grill over high heat to about 425 °F (220 °C), then lightly oil the grates using a paper towel dipped in sunflower oil.
- Arrange the skewers on the hot cooking surface. Sear undisturbed for 3 minutes, until the underside develops distinct golden grill marks and the chicken turns opaque halfway up the sides.
- Flip the skewers and cook the second side for 2 to 3 minutes, until the meat feels just firm to the touch and reaches an internal temperature of 150 °F (65 °C) on an instant-read thermometer, keeping the interior juicy and just cooked through.
- Remove from the heat immediately and let the skewers rest for 2 minutes on a warm rack to allow the meat to relax. Transfer to a serving platter, top each piece with a dab of wasabi, and serve right away.
Nutrition
Per serving
- Energy
- 190.8 kcal
- Protein
- 35.29 g
- Carbohydrate
- 1.58 g
- Fat
- 3.7 g
- Fibre
- 0.1 g
- Calcium
- 0.7 mg
- Iron
- 0.28 mg
- Magnesium
- 0.77 mg
