Unagi Tsukune Yakitori by Balaji Bhaskaran, Zerodegrees
Unagi Tsukune Yakitori by Balaji Bhaskaran, Zerodegrees
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 4
• 200g chicken mince
• 10g togarashi
• 50ml Mizkan Sushi/Unagi Sauce
• 3g sesame seeds
• 50g spring onions
Method
1. Add the chicken mince, togarashi and green spring onion into the mincer or vegetable processor and grind it well.
2. Cut the spring onion stem into 1½cm.
3. Make a 12-15g ball from the mixture.
4. Skewer the balls and spring onion on to the bamboo sticks.
5. Grill the skewer on the charcoal grill and baste with the Mizkan Sushi/Unagi Sauce.
6. Plate it and garnish with sesame seeds and spring onions.
