Ingredients (serves 4):
- 2 Chicken Thigh
- 1 Shallot
- Pinch of salt
- Pinch of pepper
- Yuzu Salt
- Pisco liquor
- Yakitori Sauce
Method:
- Portion chicken thigh to cube
- Cure the chicken with Pisco liquor for 2 hrs.
- Portion shallot
- Take the chicken out of liquor and skew on bamboo with shallots
- Season with yuzu salt and white pepper and grill for “Shio Yakitori” and brush the yakitori sauce several times on the grill for the ‘Tare Yakitori”
Teriyaki Sauce Ingredients and Method:
- 60ml Japanese Soy Sauce
- 8ml Mirin
- 24g Sugar
Warm the soy sauce in a pot
Add mirin and sugar to boil
Yuzu Salt Ingredients and Method:
- 20g salt
- 2tbs of dried yuzu
Grind the salt and dried yuzu
Leave it overnight for the salt to absorb the flavor
