Grilled chicken with yuzukosho

Name: Grilled chicken with yuzukosho
Ingredients: 1 garlic clove, crushed; 2 tsp grated ginger; 1 1/2 tbs soy sauce; 1 tbs mirin (sweet Japanese rice wine); 3/4 tsp yuzukosho (Japanese yuzu chilli paste); 4 x 180g chicken breast fillets, each cut into 4 strips; 2/3 cup (165ml) kabayaki sauce (Japanese soy, mirin and sugar reduced to a syrupy sauce); Shichimi togarashi (Japanese ‘seven-flavour’ spice mix); Micro shiso leaves (optional), to serve

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Author : delicious. team

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Ingredients

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1 garlic clove, crushed2 tsp grated ginger1 1/2 tbs soy sauce1 tbs mirin (sweet Japanese rice wine)3/4 tsp yuzukosho (Japanese yuzu chilli paste)4 x 180 grams chicken breast fillets, each cut into 4 strips2/3 cup (165 milliliters) kabayaki sauce (Japanese soy, mirin and sugar reduced to a syrupy sauce)Shichimi togarashi (Japanese ‘seven-flavour’ spice mix)Micro shiso leaves (optional), to serve

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Instructions

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Step 1

Soak the skewers in cold water for 20 minutes.

Step 2

Place the garlic, ginger, soy, mirin and 1/2 tsp yuzukosho in a bowl and stir to combine. Add the chicken and turn to coat well. Cover and refrigerate for 1 hour to marinate.

Step 3

Thread the chicken onto the soaked bamboo skewers and place on a tray.

Step 4

Preheat a barbecue or chargrill pan to high. Combine the kabayaki sauce and remaining 1/4 tsp yuzukosho in a bowl. Chargrill chicken, basting with the kabayaki mixture, for 2-3 minutes each side until caramelised and cooked through.

Step 5

Transfer the skewers to a serving plate. Sprinkle over a little togarashi and garnish with shiso leaves, if using, to serve.