Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Grilled Chicken yakitori with grilled mushroom avo and edmame bean
By: Cam McCarthy
Ingredients
- 500 grams chicken thigh
- 5 green onions
- 2 cups brown rice
- 6 mushrooms 1 table spoon oyster suace to coat
- 2 cups thawed edamane beans
- 1 avo
- Sesame seeds to serve
- Yakitoru sauce 1/2cup soy sauce 1/4 cup mirin 2 tbsp rice wine vinegar 2 tbsp caster sugar 1 tsp ginger
Product used in recipe
- LEE KUM KEE - PREMIUM SOY SAUCE
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- OBENTO - RICE WINE VINEGAR
- OBENTO - MIRIN SEASONING
Method
- Mix yakitori sauce ingredients togrther in a bowl Trim and cut chicken into 3 cm pices. Chop spring onion into 4 cm pices add both to yakitori sauce mix and marinate for a couple of hours or over night
- Prepaper a webber bbq with heat beads for direct cooking. While heat beads are buring in start cooking brown rice in rice cooker. Thread one pice spring onion and then two pices of chickken onto metal skewers alternating pices till all chicken and spring onion are used. Any left over spring onion thread onto a skewer.Half mushrooms and thread onto metal skewers and brush with oyster suace to coat.
- Cook chicken and spring onion skewers over charcoal basting with reaming marinate till cooked. Cook mushroom skewers at the same time
- Plate up Add cooked brown rice to bowl.add half a slice avo to bowl. Add the thawed the edamae beans. Remove chicken and spring onion from skewers and add to the bowl. Remove the mushroom from skewers from and add to bowl. Sprinkle with seseame seeds and enjoy
