Mr.MANISH (BCT&CA 6th SEM) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
50ml Mirin (sweet rice wine)
75 ml Sake
20 gms Soy sauce
100 ml Pureed daikon
5 gms Salt
12 gms Ginger chopped
15 gms Sugar
1 tsp Pepper powder
1 tbspn Vegetable oil
1 bot Teriyaki sauce
500 gms Chicken breasts or thighs, cut into 1-inch cubes
9 to 12 bamboo skewers, soaked in water for 30 minutes, then dried
Vegetable oil spray
Method
Combine the chicken cubes, mirin, sake, soy sauce, daikon, ginger, salt sugar, cayenne, and vegetable oil in a large zippered plastic bag. Seal and toss the bag back and forth until all the chicken pieces are coated with the marinade. Refrigerate for 30 minutes to 1 hour.
Mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
While waiting for the grill to get hot, remove the chicken from the refrigerator. Thread 5 to 6 pieces of chicken close to one another onto each bamboo skewer. Transfer the remaining marinade to a bowl and set aside.
Spray the chicken pieces generously with vegetable oil, and lay the skewers on the grill over medium-high heat.
Grill, turning frequently to prevent burning and basting with the reserved marinade, until the chicken is slightly charred, and the inside is white, about 12 minutes.
Transfer to a platter and serve with teriyaki Sauce.
