Wednesday, January 25, 2012
Tuna and eggplant yakitori skewers with soy dipping sauce
Tuna and eggplant yakitori skewers
with soy dipping sauce
Bamboo skewers of fish make an excellent canapé or an informal start to any meal.
You’ll need 12 wooden skewers, soaked in
water for 30 minutes to prevent burning.
Tuna, or swordfish, mahi mahi, or monkfish
1 large eggplant, cut into 1⁄2in (1cm) chunks
12oz (350g) tuna steak, cut into
1in (2.5cm) chunks
1 tbsp vegetable oil
shiso leaves, or sprigs of cilantro, to garnish
For the marinade
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
1 tsp lemon juice
2 tsp mirin
1 tbsp sake (optional)
salt and freshly ground black pepper
Put the eggplant into simmering water.Boil for 2 minutes, drain, and cool.
Put the eggplant and tuna into a shallow dish. Mix the marinade ingredients and pour
over. Stir, cover, and marinate for 30 minutes.
Thread 2 pieces of eggplant on to a skewer, a piece of tuna, and 2 more pieces of eggplant.
Bring the marinade to a boil in a saucepan.
Preheat a griddle pan until smoking. Brush with the oil and put in the skewers. Cook for
2 minutes, turning once, and basting with the marinade. They will be golden brown and shiny.
Put the remaining marinade in a small bowl.
Arrange on a platter with the dipping sauce and shiso or cilantro and wash down with
Japanese beer or sake.
Scallop and shiitake yakitori skewers
Use 14oz (400g) shiitake mushrooms instead
of eggplant and skip step 1. Use 12 large scallops instead of tuna.