A lighter and more fragrant alternative to traditional Coleslaw, from Hashi Cooking. Perfect for grilled meat or fish.
For the Slaw
200g Chinese Cabbage
2 tsp Salt
150g Daikon Radish
2-3 tsp Black Sesame Seeds
For the Dressing
1/2 cup Japanese Mayonnaise
1 tbsp Rice Vinegar
1 tbsp Sake
1 tsp Japanese Mustard (not wasabi) or 2 tsp Dijon mustard
1/2 tsp Sesame Oil
3 tsp Soy Sauce
1 tsp Sugar
1/4 tsp White Pepper
Finely slice the cabbage and add to large bowl. Cut carrot and daikon into very thin matchsticks and place in a colander, sprinkle with salt and roughly mix by hand, then allow to sit for 5-7 minutes. Rinse with cold water and squeeze out any excess moisture with your hands. Pat dry with kitchen paper.
Put all the ingredients for the dressing in a mixing bowl and mix until combined and smooth texture. Season to taste with salt and white pepper.
Add the daikon, cabbage and carrot in a bowl and mix. Toss the mixture with black sesame seeds and dressing just before serving.
Copius amounts of sunshine, a BBQ and a few of delicious recipes from Reiko Hashimoto’s ‘Hashi Cooking – A Japanese Cookery Course’ make for a good evening. I’m delighted with the results of my first BBQ this year.
These Chicken Skewers are seriously good on the BBQ - the Teriyaki marinade takes on a lovely charred flavour with the chicken thigh meat staying gloriously succulent and moist. I made mine substantially bigger than the delicate nibbles in Reiko’s book so they could take a bit more of a hit on the BBQ without overcooking. The key to a gloriously sticky skewer is to keep turning and basting, a few minutes at a time. I served this with a Prawn, Wakame and Cucumber Salad and Japanese Coleslaw (recipe links below).
BBQ Chicken Yakitori Skewers
600g Chicken thigh (boneless and skinless), cut into 1-2 inch pieces
2 Courgettes, sliced (or 5 Baby Leeks and 1 Red Pepper in Reiko’s recipe)
Bamboo Skewers (12-16 for Small Skewers or 5-6 for Large Skewers)
Seven Spice Red Chili or Sansyo Pepper (for dipping)
For the Teriyaki Sauce
200ml Soy Sauce
3-4 tablespoons sugar
To make the teriyaki sauce, mix all the ingredients in a small sauce pan and simmer on lowest heat for about 20-30 minutes until you are left with a sauce thick enough to baste with.
Allow the sauce to cool, loosen with a little water and marinade the chicken for a day if possible, or at least 2-3 hrs.
Soak the skewers in water for 5 minutes to prevent them from burning on the BBQ. Skewer the chicken pieces, alternating with a slice of courgette (or baby leeks and red pepper as per Reiko’s recipe) and lay on a tray. I continued to baste these with left over marinade whilst the BBQ was getting ready.
Cook the skewers on the BBQ, basting and turning every few minutes. These large skewers took about 15 minutes to cook.
To serve I sprinkled with a few Toasted Sesame seeds.
Prawn, Wakame and Cucumber Salad