Seseri yakitori with yuzu kosho

Ingredients

• 600 g boneless chicken neck meat (seseri)
• 2 tbsp Japanese cooking sake
• 1 tsp fine sea salt
• 2 tbsp green yuzu kosho paste
• 1 piece fresh lemon
• 1 tsp high-oleic sunflower oil

Method

1. Soak the bamboo skewers in a large bowl of cold water for 30 minutes to prevent them from catching fire or charring over the grill.
2. Thoroughly pat the chicken neck meat dry with paper towels, then trim away any leftover cartilage fragments without cutting into the natural fat that protects the meat.
3. Cut the meat into uniform strips, then thread them onto the skewers in tight accordion folds to form dense, even skewers.
4. Mist or lightly brush the Japanese cooking sake over all sides of the skewers to hydrate the surface and promote caramelization.
5. Sprinkle the fine sea salt from high above the skewers with a steady motion to distribute the crystals evenly.
6. Preheat your barbecue grate or cast-iron grill pan thoroughly over high heat until it reaches about 230 °C to 250 °C (450 °F to 480 °F), then lightly rub the hot surface with a paper towel dipped in high-oleic sunflower oil.
7. Place the skewers over the hottest zone and sear undisturbed for 3 minutes, until the fat sizzles briskly and a deeply golden, caramelized crust forms on the bottom side.
8. Turn the skewers and continue cooking on all sides for 5 to 7 minutes total, flipping every 2 minutes for even browning, until the internal temperature reaches 74 °C (165 °F) on a probe thermometer or until the juices run completely clear.
9. Transfer the skewers to a warm resting rack and let the meat rest for 2 minutes so the juices redistribute.
10. Transfer the skewers to a serving platter, add a dab of green yuzu kosho paste on the side, and serve alongside fresh lemon wedges cut into points.

Nutrition

Per serving

Energy

194.8 kcal

Protein

35.38 g

Carbohydrate

3.52 g

Fat

3.57 g

Fibre

0.98 g

Calcium

4 mg

Iron

0.32 mg

Magnesium

3.14 mg