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Chicken On A Stick & Strawberry Lemon Mojito

Seonkyoung's picture
Ingredients
For the yakitori sauce
  Dashi 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Mirin 1⁄4 Cup (4 tbs)
  Sake 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Honey 1 Tablespoon
  Garlic 1 Clove (5 gm), smashed
  Ginger 10 Gram, smashed
For the skewers
  Cherry tomatoes 1 Cup (16 tbs)
  Bacon slices 10
  Shitake mushrooms 1 Cup (16 tbs)
  Salt To Taste
  Green onion 4 , cut into 2 inch long pieces
For the chicken
  Whole chicken 1 , cut into small pieces
  Sake 1 1⁄2 Cup (24 tbs)
  Black pepper 1 Teaspoon
For the onigiri
  Short grain rice 2 Cup (32 tbs), cooked
  Black sesame seeds 1 Tablespoon
For lemon kosho
  Lemon 1 , zested
  Serrano chili 1 Large, chopped finely
  Salt 1 Teaspoon
For lemon ponzu
  Fresh lemon juice 1 Cup (16 tbs)
  Soy sauce 1 1⁄4 Cup (20 tbs)
  Rice vinegar 3⁄4 Cup (12 tbs)
  Bonito flakes 1⁄2 Cup (8 tbs)
  Kelp seaweed 5 Gram
For the lemon strawberry mojito
  Lemons 5 , ccut into wedges
  Strawberries 1⁄2 Pound, cored
  Sugar 3⁄4 Cup (12 tbs)
  Mint leaves 1⁄3 Cup (5.33 tbs)
  Strawberry flavored sparkling water 1 Liter
  Rum 500 Milliliter
Directions

MAKING
1. For the Yakitori Sauce: In a bowl, mix together the dashi broth, soy sauce, mirin, sake, sugar, honey, ginger and garlic.
2. Heat a pan and pour in the sauce. Cover and bring to a boil.
3. Remove the lid and let it simmer for 15 minutes. Set aside to cool.
4. For the Skewers: Take a cherry tomato and wrap it with the bacon.
5. Skew in about 4-5 of such tomatoes in one skewer.
6. Take the shitake mushrooms and skew them in.
7. Cut the white part of the green onions and skew them in the base of the skewer to be used for the chicken pieces.
8. Skew in chicken pieces as shown in the video.
9. Throw the prepared skewers on the grill.
10. Season with salt the chicken. Do not salt the bacon wrapped tomatoes as they are already salted.
11. Once they look done, dip them in the yakitori sauce and further grill them. You need to dip in the sauce and grill multiple times in order to get the best results.
12. For the Yaki Onigiri: Mix cooked rice with black sesame seeds.
13. Take a ball of rice between the palms of your hands and shape into a triangle as shown.
14. Throw them on the grill. Flip them once and baste with the yakitori sauce. Set aside.
15. For Lemon Kosho: Zest a lemon and finely chop the Serrano pepper.
16. In a mortar and pestle, pound them along with the salt.
17. Refrigerate for at least 3 days.
18. For Lemon Ponzu: In a cup, pour the fresh lemon juice, soy sauce, rice vinegar, mirin, and add the bonito flakes and sea weed. Stir to combine.
19. Let it sit in the refrigerator for at least 5 days.
20. After 5 days, take it out, strain it and store in a glass jar.
21. For the Strawberry Lemon Mojito: In a big glass jar, add the lemon wedges.
22. Add the cored strawberries, mint leaves and muddle them well.
23. Pour in the strawberry flavored sparkling water and rum.
24. Pour in a glass filled with ice.

SERVING
25. Serve the strawberry lemon mojito right away alongside the yakitori chicken and vegetables together with the lemon kosho and lemon ponzu sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Restriction: 
High Fiber, High Protein
Servings: 
4

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