Yakitori skewers with vegetable pickles by Corentin Rochez

Discover this delicious Yakitori skewers with vegetable pickles by Corentin Rochez recipe.

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Yakitori skewers with vegetable pickles by Corentin Rochez

Yakitori skewers with vegetable pickles by Corentin Rochez

Ingredients

Guinea fowl leg, Soy sauce, Sake, Mirin, Carrots, White cabbage, Vinegar, Sugar, Salt

Method

Day before: Vegetable pickles :

  1. Peel the carrots and trim the cabbage, cut them into julienne strips.
  2. Mix sugar, vinegar and water at the ratio 1:2:3 Bring the mixture to the boil and pour over the julienne vegetables. Store it in a sous vide bag or jar.

Yakitori sauce :

  1. Mix together 8 tbsps sake, 8 tbsps mirin, 150ml soy sauce and 1 tbsp sugar and heat to dissolve the sugar. Set aside in the fridge.

On the day :

  1. De-bone the guinea fowl leg and chop the meat and skin separately into small pieces.
  2. Cook the skin in the oven at 180°C.
  3. Thread the pieces of leg meat on a skewer and marinate in the yakitori sauce.
  4. Cook the skewers in the oven at 180°C.
  5. Serve.

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