Grilled Chicken Skewers with Sesame & Chilli Miso Glaze by Aaj Fernando Aethos Hotels, Shoreditch
Grilled Chicken Skewers with Sesame & Chilli Miso Glaze by Aaj Fernando Aethos Hotels, Shoreditch
Founded in 1804, Mizkan’s origins were closely connected to sake production. The company developed vinegar from sake lees; a by-product of the sake brewing process, at a time when nigiri sushi was booming in Edo, modern-day Tokyo.
That heritage continued to underpin Mizkan’s focus on authentic Japanese ingredients and Japanese-inspired flavours. The company’s presentation highlighted its considerable presence in Japan, where it described itself as number one in both retail and foodservice.
Ingredients
Serves 5
Chicken Skewers
• 2 boneless, skin-on chicken thighs, approximately 200–250g
• ½ tsp fine salt
• Pinch of ground white pepper
• 1 tsp neutral oil
• 2 bamboo or metal skewers
Sesame Chilli Miso Glaze
• 3 tbsp Mizkan Sesame & Chilli Miso Sauce
• 2 tsp water
• 1 tsp rice vinegar
• ½ tsp sesame oil
Smashed Cucumber Pickle
• ½ cucumber
• 2 tsp Mizkan Yuzu & Green Chilli Sauce
• ½ tsp rice vinegar
• ¼ tsp sesame oil
• Pinch of salt
• 1 spring onion, finely sliced
• ½ tsp toasted sesame seeds
Method
1. If using bamboo skewers, soak them in cold water for at least 20 minutes.
2. Carefully remove the skin from the chicken thighs and reserve it.
3. Cut the thigh meat into six even pieces. Season with the salt, white pepper and neutral oil.
4. Cut the reserved chicken skin into six strips. Wrap one strip around each piece of chicken, keeping the join underneath.
5. Thread three pieces of chicken onto each skewer.
6. Combine the Mizkan Sesame & Chilli Miso Sauce, water, rice vinegar and sesame oil to make the glaze.
7. Place the cucumber on a chopping board and lightly smash it with the side of a knife or a rolling pin. Cut it into bite-sized pieces.
8. Season the cucumber with a pinch of salt and leave for five minutes. Drain away any excess liquid, then dress with the Mizkan Yuzu & Green Chilli Sauce, rice vinegar and sesame oil. Finish with sliced spring onion and sesame seeds.
9. Heat a barbecue, grill pan or oven grill. Cook the skewers with the skin side facing the strongest heat first. Turn regularly until the skin is golden and crisp.
10. When the chicken is nearly cooked, brush it lightly with the glaze. Turn and glaze another two or three times, allowing each layer to caramelise without burning.
11. Cook until the chicken reaches a core temperature of 75°C and is completely cooked through.
12. Serve both skewers with the smashed cucumber pickle. Finish the chicken with one final light brush of glaze.
