Sasami Yakitori with Wasabi

Ingredients

• 500 grams Chicken breast tenderloins (Sasami)
• 2 tablespoons Sake (Japanese rice wine)
• 1 teaspoon Sea salt
• 2 teaspoons Fresh wasabi paste
• 1 tablespoon Vegetable oil
• 1 teaspoon Toasted white sesame seeds(optional)
• 4 pieces Shiso leaves(optional)
• 1 teaspoon Soy sauce
• 8 pieces Bamboo skewers

Instructions

1. 1

   Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning.

2. 2

   Remove the white tendon from the chicken tenderloins and cut the meat into 1-inch bite-sized cubes.

3. 3

   Place the chicken in a bowl and toss with sake and a pinch of salt; let marinate for 10 minutes.

4. 4

   Thread 4 to 5 pieces of chicken onto each soaked skewer, pressing them together slightly.

5. 5

   Lightly grease a grill pan or cast-iron skillet with vegetable oil and heat over medium-high heat.

6. 6

   Place the skewers on the pan and cook for 3-4 minutes per side until the chicken is opaque and lightly charred.

7. 7

   Brush a tiny drop of soy sauce over the cooked chicken while still hot for extra umami.

8. 8

   Remove from heat and place a small dollop of fresh wasabi on top of each piece of chicken before serving.