Chicken Yakitori "Sasami" By Takashi Nishimura, Kyoto
Jump To :
 
second_bodycontent_area01

SERVINGS
2

 
 
 

INGREDIENTS

4 skinless, boneless chicken breast "sasami" tenderloins
Freshly grated wasabi
Rock salt
4 wooden skewers 

HOW TO MAKE IT

  1. Heat the grill. Cut the chicken tenderloins into 6 pieces each and thread onto the 4 skewers. Grill until just tender.
  2. Spread the chicken with freshly grated (!) wasabi and season with salt to taste. Serve immediately.
  3. 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.

Discover More Recipes

See All
Hand rolled sushi and sushi in a bowl
Inspiring Recipes
Hand rolled sushi and sushi in a bowl
Hokkaido Matsukawa Flounder with Ponzu Sauce
Inspiring Recipes
Hokkaido Matsukawa Flounder with Ponzu Sauce
Unadon - Japanese Grilled Eel
Inspiring Recipes
Unadon - Japanese Grilled Eel
White Curry with Salmon
Inspiring Recipes
White Curry with Salmon