As travelling is one of our dearest hobbies, the different flavours from across the world enchant and inspire us daily. These yakitori kebabs accompanied by a green mango salad are a fusion and a free adaptation of the traditional Japanese and Thai recipes.

 

Yakitori Kebabs

Ingredients

2 Chicken Breasts or 1,5 Kg of Boneless Chicken Legs

½ Green Pepper

1/2 Red Pepper

1 Onion

5 tbs Mirin (can be replaced by any liquer, we used pennyroyal liquer)

5 tbs Sake (can be replaced by white wine)

5.tbs Soy

1 tbs Sugar

2 tbs Honey

Skewers

Salt

Method

Prepare the counter to assemble the skewers: cut the chicken breasts into relatively thick square pieces; the peppers are also cut into square pieces. Cut the onions into quarters and then release the various layers. Take the kebab sticks and wet them before use – this process prevents the meat from sticking to the wood. Start with a piece of chicken and alternate with the onions and the pepper pieces and then season the kebabs with salt.

Pour the mirin, the sake, the soy, the sugar and the honey into a pan and cook it in a high heat. Let it boil until it thickens (but not too much). This is the yakitori sauce. Pour the yakitori in a dish where the kebabs fit and soak them as much as you can. Reserve the rest of the sauce.

You can use two different methods to cook the kebabs. If you have a large grill, opt for grilling them with a drip of olive oil. Turn it every 2/3 minutes, soaking the kebabs in the reserved yakitori sauce. Repeat this process as many times as you can until the kebabs get caramelized.

Another method to cook the kebabs in the oven on a well greased (with olive oil) baking tray. Soak the kebabs in the yakitori and place them on the tray. Cook it with uniform heat up to 200° C. Turn the kebabs as they cook and whenever you do this, brush them with the sauce. Turn on the grill when they start color and let them roast for another 5 minutes.

 

Green Mango Salad

Ingredients

1 Carrot

1 Mango (green)

1 Purple onion (medium)

2 cups Bean Sprouts

½ cup Coriander leaves

1 cup Cashews

Sesame seeds to sprinkle

 

Sauce

4 tbs Fish sauce

1 tbs Honey

1 Lime

1 Fresh ginger (small chunk)

2 Chilli

5 Coriander Leaves

 

 

Method

Start by making the sauce. This is something you can even prepare overnight if you have time.

Cut the ginger, chillies and coriander leaves into very small pieces and throw them in a mortar. Grind the ingredients until they form a small paste. Add the fish sauce, the lime juice and a tablespoon of honey (in Thailand they use sugar but we prefer honey). Mix thoroughly and set aside.

For the salad: peel the carrot, mango and the onion and cut them into very thin strips to a large bowl. Add the bean sprouts and coriander leaves and drizzle with the previously prepared sauce. Mix by hand gently squeezing all the ingredients to release their juices.

Crush grossly the cashews and involve them in the salad. If you prefer peanuts, as most Thais do, follow the traditional recipe. We prefer cashew!

Finally, sprinkle with sesame seeds and it’s ready to be served. Yami!