Recipe Sections
Note: Umeboshi are Japanese pickled plums with a strong salty-sour flavour. Shichimi togarashi is a Japanese spice mix containing orange peel, sansho pepper, chilli flakes, nori and sesame seeds. Both are available from Japanese grocers.
Dipping sauce:
100g umeboshi (see note)
1 1/2 tsp soy sauce
2 tbsp rice wine vinegar
2 tbsp sake
2 tbsp mirin
Duck yakitori:
2 Luv-a-Duck raw duck breasts, sliced lengthwise into 5mm pieces
60ml soy sauce
60ml olive oil
2 tbsp sake
2 tbsp honey
2 tsp shichimi togarashi plus extra to garnish (see note)
*Bamboo skewers - soak for 20 mins in cold water before use to avoid them burning
1. For the dipping sauce, place all ingredients in a saucepan and simmer over low heat for 5-7 min. Cool, transfer plums to one bowl and sauce to another bowl and set both aside.
2. For the duck, combine all ingredients in a bowl and cover with plastic wrap and chill for 30 mins.
3. While the duck is marinating, make chilled tossed noodles and wakame seaweed salad. (Refer recipes in Accompaniments section)
4. Thread duck pieces evenly onto 12 skewers, reserving marinade.
5. Preheat the barbecue to medium, grill duck for 2 minutes on each side, use the marinade to baste during cooking.
6. Serve with the dipping sauce, Chilled Tossed Noodles and Wakame Seaweed Salad (Refer recipes in Accompaniments section).