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Saturday, May 18, 2024

Hen Skewers with Shiso and Umeboshi – Stefan’s Gourmand Weblog


My buddy Mark made some very good rooster with shiso and umeboshi skewers for lunch after I visited him in Adelaide lately. He did this poolside, over charcoal on an genuine trying Japanese grill. I actually favored this and determined to organize it at dwelling, the place I used the broiler because the climate right here isn’t appropriate for outside grilling this time of the yr.

Shiso leaves are most frequently seen as a garnish for sashimi. They’ve a vibrant, herbaceous, and citrusy taste. Sadly they’re EUR 0.35 per leaf right here, so I solely ready a small portion. Umeboshi are Japanese salted plums. The mixture of juicy and tender rooster thigh meat with shiso and umeboshi is completely scrumptious and that is simple to organize.

Substances

Makes 4 small servings as an appetizer

  • about 200 grams (7 oz) boneless skinless rooster thigh, reduce into 12 items
  • 12 shiso leaves
  • 16 items of scallion of about 5 cm (2″), white and lightweight inexperienced half solely
  • 2 umeboshi (Japanese salted plums)
  • 1 Tbsp Japanese soy sauce
  • 1 Tbsp vegetable oil

Directions

Preheat the broiler (or put together a charcoal grill). Wash the shiso leaves and depart them barely moist. Lower the white and lightweight inexperienced a part of the scallions into 5 cm (2″) lengths to get 16 items. Lower the rooster thigh into chunk measurement items that may be wrapped by a single shiso leaf. Take away the pits from 2 umeboshi and puree them with a tablespoon of soy sauce and a tablespoon of vegetable oil.

Wrap every bit of rooster in a shiso leaf. Put the scallions and the shiso-wrapped rooster on skewers, alternating between scallion and rooster, and beginning and ending with scallion. Every skewer has 4 items of scallion and three rooster items.

Brush the skewers with the umeboshi combination on the highest.

Grill for a few minutes shut the the broiler factor, flip, and brush the opposite aspect with the umeboshi. Repeat till you will have brushed and broiled both sides twice. The skewers ought to find yourself barely charred and the rooster carried out however juicy.

Serve without delay.



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