Chicken breast

Grilled chicken with yuzukosho

Name: Grilled chicken with yuzukosho
Yield: 6-8
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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6-8

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Ingredients (9)

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

Method

1.

Soak the skewers in cold water for 20 minutes.
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.
3.

Thread the chicken onto the soaked bamboo skewers and place on a tray.
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.
5.

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