GRILLED YAKITORI CHICKEN WITH PICKLED CARROT SALAD

Ingredients:

MAGNOLIA CHICKEN STATION YAKITORI

1/2	cup	light soy sauce
1/2	cup	mirin (Japanese sweet rice wine)

2	tbsp	white vinegar
1	tbsp	white sugar
2	tbsp	water
2	pc	large carrots, thinly sliced
1/4	cup	chopped cilantro leaves
1	pc	red chili, seeded and finely chopped
1	tbsp	sesame seeds, toasted
1/4	tsp	iodized fine salt

Procedure:

Combine glaze ingredients in a small saucepan. Simmer over medium heat for 3-5 minutes or until reduced. Use this as glaze and dipping sauce.
Brush chicken with half of the glaze and grill for 8-12 minutes, turning and basting once, until cooked.
Carrot Salad: Combine vinegar, sugar and water in a small saucepan and cook over low heat until sugar is fully dissolved. Let cool. Add carrots, cilantro leaves and chilies into vinegar mixture. Toss well then add sesame seeds and season with salt. Serve with chicken.

Makes 10 servings.

Share This Recipe