From "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"
By Jesse Griffiths
Boil the Mirin, soy sauce, sugar, honey and garlic until reduced by one half.
Start a medium fire or preheat a grill. Toss the cubed breast meat in the oil. Thread the duck breast cubes, alternating with the white parts of the onions onto 8 skewers.
Grill on one side, then turn, basting with the sauce. Continue grilling the skewers and basting until browned and the meat is firm, but still a little pink inside, about 12 minutes total. Serve with rice, green onions, pickled radishes and any leftover sauce on the side.
Make this recipe one day prior to making the yakitori. The pickled radishes will keep very well in the refrigerator for months, and go well with grilled meats, especially those with a sweet glaze or sauce. Substitute cherry bell (the round red ones), watermelon or French breakfast radishes, but be advised that upon opening pickled radishes, they can put off a strong odor. This doesn't affect their flavor, though.
- 1 medium Daikon radish, sliced thinly
- 1 cup rice wine vinegar
- 1 cup water
- 1 cup sugar
- 1 TBSP salt
Place the sliced daikon in a ceramic or glass bowl or jar. Bring the vinegar, water, sugar and salt to a boil and pour over the sliced radish. Cover and refrigerate for at least one day.
Copyright ©2012 Welcome Enterprises, Inc.
Text ©2012 by Jesse Griffiths