Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce

AT A GLANCE

  • Serves 4 people

  • 300 gm Jap pumpkin, cut into 5mm-thick slices
  • 60 ml (¼ cup) extra-virgin olive oil
  •  
  • Plum dipping sauce
  • 100 gm umeboshi (see note)
  • 1½ tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sake
  • 2 tbsp mirin
  •  
  • Duck yakitori
  • 1 (about 300gm) duck breast, sliced lengthways into 5mm-thick strips
  • 60 ml (¼ cup) soy sauce
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp sake
  • 2 tsp honey
  • 2 tsp shichimi togarashi spice mix, plus extra to garnish (see note)
  •  
  • Shiso and daikon salad
  • 150 gm daikon (white radish), cut into thin ribbons using a mandolin or sharp knife
  • 12 shiso leaves (see note)
01   For plum dipping sauce, place ingredients in a small saucepan and simmer over low heat for 5-7 minutes. Cool, transfer plums to a bowl and set aside until required. Transfer liquid to a bowl and set aside.
02   For duck yakitori, combine ingredients in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes. Thread duck pieces evenly onto 12 wooden skewers, reserving marinade, and set aside.
03   For salad, combine ingredients in a bowl, cover and refrigerate until required.
04   Preheat a barbecue to medium heat. Combine pumpkin and oil in a bowl, grill for 2 minutes each side, remove and set aside. Grill skewers, basting occasionally with marinade, for 1-2 minutes each side.
05   Scatter skewers with extra spice and serve with pumpkin, salad, plums and dipping sauce.
Note Umeboshi are Japanese pickled plums with a strong sour-salty flavour. Shichimi togarashi is a Japanese ground spice mix containing orange peel, sansho pepper, chilli flakes, nori and sesame seeds. Both are available from Tokyo Mart and Japanese grocers. Shiso, also known as perilla, is a member of the mint family and is available from select greengrocers.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS AND VANESSA AUSTIN

Drinking Suggestion:

JAPANESE BEER. , suggested by ANDY HARRIS

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