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We hope you got insight from reading it, now let’s go back to yakitori with umeboshi-mayonnaise and wasabi-mayonaise sauces recipe. To cook yakitori with umeboshi-mayonnaise and wasabi-mayonaise sauces you need 9 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces:
- Use 1 Chicken breast
- Use 1 to 2 stalks Japanese leek (optional)
- Provide 1 dash Salt and pepper
- Use For the umeboshi-mayonnaise sauce:
- Provide 15 grams Umeboshi
- Use 1 to 2 tablespoons Mayonnaise
- Take For the wasabi-mayonnaise sauce:
- Get 2 tsp Wasabi
- Take 1 to 2 tablespoons Mayonnaise
Instructions to make Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces:
- Cut the breast meat into bite sized pieces. Cut the leek into 2cm long pieces. Put both on skewers and sprinkle with salt and pepper.
- Make the umeboshi-mayo and wasabi-mayo sauces. Remove the pit from the umeboshi plums and mix with mayonnaise. Mix the wasabi and mayonnaise together.
- I cooked the skewered chicken on a this time. Turn on the grill and cook while keeping an eye on the chicken. When it's about halfway cooked, brush with either the umeboshi-mayo or wasabi-mayo.
- It may be a bit difficult to see, but this is what the chicken looks like.
- Grill the chicken again. It took about 10 to 15 minute in total to cook them with low heat.
Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces. I like to eat it sometimes with different sauces other than the usual soy-sauce based one. If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch. Yakitori With Umeboshi-Mayonnaise and Wasabi-Mayonaise Sauces.
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