Yakitori skewers with vegetable pickles by Corentin Rochez

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.