Ingredients
- 1 1/4 cup sake
- 3/4 cup mirin
- 5 1/2 ounce rock sugar
- 2 cup soy
- 3 tablespoon tamari
- 2 tablespoon each thai chilies
- 3 ounce ginger
- 3 clove garlic
- 2 clove each chicken thighs
- 1 1/4 cup sake
- 3/4 cup mirin
- 5 1/2 ounce rock sugar
- 2 cup soy
- 3 tablespoon tamari
- 2 tablespoon each thai chilies
- 3 ounce ginger
- 3 clove garlic
- 2 clove each chicken thighs
- 2 1/2 stick softened butter
- 1 stick miso
- 7 ounce mirin
- 3 head roasted garlic
- 3 tablespoon soy
- 1 1/2 tablespoon sugar
- 1 tablespoon each lemon juice/zest
- 1 1/4 cup sake
- 3/4 cup mirin
- 5 1/2 ounce rock sugar
- 2 cup soy
- 3 tablespoon tamari
- 2 tablespoon each thai chilies
- 3 ounce ginger
- 3 clove garlic
- 2 clove each chicken thighs
- 2 1/2 stick softened butter
- 1 stick miso
- 7 ounce mirin
- 3 head roasted garlic
- 3 tablespoon soy
- 1 1/2 tablespoon sugar
- 1 tablespoon each lemon juice/zest
- 3 ounce arugula
- 4 clove garlic
- 2 cup blended oil
Preparation
Baking Directions:
Yakitori sauce: Grill the chicken on the grill till it’s nice and charred.
Add the remaining ingredients to a pot and simmer for 15 minutes.
Thicken with very little slurry and set aside.
Cool and strain.
Miso butter: Combine all ingredients into a Kitchen Aid and mix wellPrawns: Thin-slice the arugula and add it to the chopped garlic and the blended oil.
Skewer the shrimp and blanch for 1 minute and shock.
Marinate the shrimp in the liquid and then wrap the shrimp with thin-sliced prosciutto.
Robatiyaki: Heat the charcoals till they are all embers, add the cherry and hickory wood and let the wood burn off.
Grill the skewers over very low heat and season all with togarashi and salt.
Dip the meats into the yakitori sauce before they are served.
All are served with mustard powder and a lemon wedge.
