October 14, 2020 — Canape
Yakitori specifically refers to skewers of grilled or barbecued chicken, usually served with a dipping sauce, such as yakitori or teriyaki. Yakiniku refers to barbecued meat in general and in particular, the special Japanese restaurants where raw meat is brought to the table and cooked on a grill built into the table. The term koshiyaki is used for skewers of other kinds of meat, including fish and seafood. Therefore the correct term for my little skewers of grilled fish should be koshiyaki. However, it would appear that yakitori is also becoming synonymous with little skewers of any kind of barbecued food, such as one might find grilling in the cramped and smoky yakitori-ya shops of Japan, or nestled in neat rows on top of the increasing popular specialist yakitori barbecue grills for the home. Either way… here’s my Tuna & Sweetcorn Yakitori!
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For the Tuna & Sweetcorn Yakitori:
250g fresh tuna
4 baby corns
4 baby leeks
Ponzu dipping sauce:
1 tsp caster sugar
2 tbs mirin
2 tbs dark soy sauce
1 tsp lime juice
1 tsp lemon juice
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For mor Tuna & Sweetcorn recipes check out: Tuna & Sweetcorn Pizza in a Pan or Tuna & Sweetcorn Enchilada.
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