Chicken Yakitori "Sasami" By Takashi Nishimura, Kyoto
INGREDIENTS4 skinless, boneless chicken breast "sasami" tenderloins
Freshly grated wasabi
4 wooden skewers
HOW TO MAKE IT
- Heat the grill. Cut the chicken tenderloins into 6 pieces each and thread onto the 4 skewers. Grill until just tender.
- Spread the chicken with freshly grated (!) wasabi and season with salt to taste. Serve immediately.
- Additional info: Chef Taka uses chicken of outstanding quality, he knows the farmer and he can guarantee the meat's quality and freshness, which is why he can serve this dish almost raw. However, it is highly recommended to cook chicken until it's cooked through.