Preparation: 15 minutes
Serves: 4 people
Have you ever eaten at an Izakaya? Increasingly gaining popularity here, an Izakaya is a kind of Japanese bar where sake, beer and cocktails are served along simple, but tasty meals shared between friends. One of the tastiest dishes usually found in Izakayas are Yakitoris. Truly iconic in Japanese cuisine, yakitoris are meat or vegetable skewers cooked on the grill where each piece is the size of a single bite.
Here's a simple recipe made with turkey cubes marinated in our Sesame Tamari Marinade Dressing. Developed in collaboration with the Quebec Turkey, this healthy recipe showcases excellent local products.
Yakitoris are perfect with the aperitif! Kanpai!
Ingredients:
- 4 large or 8 small wooden sticks
- 600 g (1 in./2.5 cm) Quebec turkey cubes, prepared from a boneless breast half
- 3 green onions
- 3 tbsp (45 mL) toasted sesame seeds
- 1 tsp (5 mL) Fine grey sea salt Maison Orphée
- The juice of one lime
- 3/4 cup (190 mL) Sesame Tamari Dressing Maison Orphée
- Thinly sliced cucumber
- Rice and coriander for the accompaniment
Preparation:
Immerse the wooden skewer sticks in water for a few minutes.
Salt the turkey cubes and mix well.
Marinate the turkey cubes at least 1 hour in the Sesame and Tamari Vinaigrette-Marinade. We recommend marinating the turkey for 6 to 12 hours in the refrigerator for an even better result.
Cut the green onion stems into 1-inch sticks.
Assemble the skewers: a small cube of Quebec turkey followed by a stick of green onion and so on.
Preheat the BBQ to medium-high intensity and place the skewers close to the heat. Cook until the meat is cooked through, about 5 minutes per side.
Yakitoris are traditionally cooked on a grill, but you can also prepare them in the oven. In the oven, preheat to 410°f/210°c. Drain the skewers, place on a baking sheet for 15 minutes on each side or until the turkey cubes are cooked through.
Place the sesame seeds on a plate.
Once the skewers are cooked, roll them immediately in the sesame seeds and press lime juice on top of them.
Serve on the type of rice of your choice with a few bunches of fresh cilantro and thin cucumber slices.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe