Culinary Workshop - Culinary Art - 2011.April
Ingredients
| Chicken Tenderloin | 4 pieces ... Remove the tendon |
| Shishito Peppers | 10 pieces |
Mentai Sauce
| Mentaiko (Spicy Cod Roe) | 30g |
| Mayonnaise | 30g |
Steps
- Boil 2 cups of water with 1 tbsp sake in a pot. Quickly blanch the surface of the chicken tenderloin.
- Pat dry the chicken, sprinkle lightly with salt, and cut into three equal pieces. Thread alternately with shishito peppers onto skewers.
- Grill for 4 minutes, then spread the Mentai Sauce on top and grill for an additional 2 minutes. (Alternatively, use a torch to add a nice browning.)