Mr.MANISH (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients:
- 50ml Mirin (sweet rice wine)
- 75 ml Sake
- 20 gms Soy sauce
- 100 ml Pureed daikon
- 5 gms Salt
- 12 gms Ginger chopped
- 15 gms Sugar
- 1 tsp Pepper powder
- 1 tbspn Vegetable oil
- 1 bot Teriyaki sauce
- 500 gms Chicken breasts or thighs, cut into 1-inch cubes
- 9 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
- Vegetable oil spray
Method:
- Combine the chicken cubes, mirin, sake, soy sauce, daikon, ginger, salt sugar, cayenne, and vegetable oil in a large zippered plastic bag. Seal and toss the bag back and forth until all the chicken pieces are coated with the marinade. Refrigerate for 30 minutes to 1 hour.
- Mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
- While waiting for the grill to get hot, remove the chicken from the refrigerator. Thread 5 to 6 pieces of chicken close to one another onto each bamboo skewer. Transfer the remaining marinade to a bowl and set aside.
- Spray the chicken pieces generously with vegetable oil, and lay the skewers on the grill over medium-high heat.
- Grill, turning frequently to prevent burning and basting with the reserved marinade, until the chicken is slightly charred, and the inside is white, about 12 minutes.
- Transfer to a platter and serve with teriyaki Sauce.