Chicken yakitoris and carrot puree
Ingredients
Instructions
- 300 g chicken breast
- carrots
- coconut milk
- vegetables soup
- 1 pinch of curry
- oil
- 4 tbsp. soy sauce
- 2 tbsp. mirin
- 2 tbsp. brown sugar
- 2 tbsp. white sesame seeds
- ½ tsp. coffee sambal oelek
- salt pepper
- Peel the carrots with a peeler then wash them in a small basin of clear water. On a kitchen board, cut them into slices.
- Throw them in your steamer and cook them for 15 minutes. Once cooked, remove them from the heat and put them in a blender.
- In the same blender, for coconut milk and a little vegetable broth. Mix everything thoroughly.
- Season the resulting mixture with salt, pepper and a pinch of curry. Set this mixture aside.
- On a kitchen board, cut the chicken breasts into small cubes.
- In a soup bowl, for the soy sauce.
- Add the mirin, brown sugar and sambal oelek. Mix everything well.
- Put your diced meat in a deep dish, for over the mixture just prepared and turn the pieces of meat over so that they are coated with sauce on all sides.
- Cover and marinate for 1 hour.
- At the end of this time, make your skewers by threading the chicken cubes on bamboo skewers (or failing that, in another wood).
- Arrange these skewers in a dish then spread the white sesame on them.
- For a little oil in a frying pan on the fire.
- Grill the yakitori for 5 minutes.
- During cooking, moisten them regularly with the soaking liquid.
- On a suitable plate, present the skewers topped with the caramelized sauce and mashed carrots.
- Serve the chicken yakitori and its carrot puree with rice.
Chicken yakitoris and carrot puree
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Chicken yakitoris and carrot puree Recipe – Chicken yakitoris and carrot puree Recipes
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