Ingredients
- For the skewers:
- 4 Chicken Fillets
- 2 Cebettes
- 1/2 bunch cilantro or parsley
- 4 Tbsp. Shaved miso paste (preferably white)
- 1 tsp. Ground Cumin Powder
- 1 Tbsp Sesame oil
- Fleur de sel and freshly ground pepper
- For the sauce:
- 5 cm Ginger
- 10 cl Soy sauce
- 2 Tbsp. Rice or cider vinegar
- 2 Tbsp Honey
- 4 Tbsp Sesame oil
Preparation Method
1. Start this tsukune-style chicken brochette recipe by preparing the Japanese sauce. Peel and grate the ginger piece finely. In a saucepan, place the soy sauce with vinegar, grated ginger, and honey. Heat over low heat until the honey has melted. Remove from the heat, add the sesame oil. Let cool.
2. Cut the chicken fillets into pieces and mix them finely. Cook a third of the chicken in a skillet (without grilling) then let cool before mixing with the remaining raw chicken.
3. Finely chop the cébettes and coriander. Add them to the meat with the miso paste, the cumin, the sesame oil, a few pinches of salt, and turns of pepper mill then mix well.
4. THE SKEWERS. Take a little preparation and form a pudding between your hands. Slide the skewer in the middle and continue forming the skewer. It should not be too thick. Repeat to form all skewers.
5. Preheat the plancha. Grasp the skewers in series of 3 or more for 4 to 6 min, making sure to turn them over very regularly. 1 to 2 min before the end of cooking, brush generously with a brush. Once cooked, remove from the heat and enjoy.
