Hen Skewers with Shiso and Umeboshi – Stefan’s Gourmand Weblog

My good friend Mark made some really nice rooster with shiso and umeboshi skewers for lunch once I visited him in Adelaide not too long ago. He did this poolside, over charcoal on an unique taking a look Eastern grill. I truly favored this and made up our minds to organize it at house, the place I used the broiler as the elements right here isn’t appropriate for outside grilling this time of the 12 months.

Shiso leaves are maximum ceaselessly noticed as a garnish for sashimi. They have got a colourful, herbaceous, and citrusy taste. Sadly they’re EUR 0.35 consistent with leaf right here, so I handiest ready a small portion. Umeboshi are Eastern salted plums. The combo of juicy and delicate rooster thigh meat with shiso and umeboshi is basically scrumptious and that is simple to organize.

Elements

Makes 4 small servings as an appetizer

• about 200 grams (7 ounces) boneless skinless rooster thigh, reduce into 12 items
• 12 shiso leaves
• 16 items of scallion of about 5 cm (2″), white and light-weight inexperienced phase handiest
• 2 umeboshi (Eastern salted plums)
• 1 Tbsp Eastern soy sauce
• 1 Tbsp vegetable oil

Directions

Preheat the broiler (or get ready a charcoal grill). Wash the shiso leaves and go away them moderately rainy. Minimize the white and light-weight inexperienced a part of the scallions into 5 cm (2″) lengths to get 16 items. Minimize the rooster thigh into chunk measurement items that may be wrapped by way of a unmarried shiso leaf. Take away the pits from 2 umeboshi and puree them with a tablespoon of soy sauce and a tablespoon of vegetable oil.

Wrap every piece of rooster in a shiso leaf. Put the scallions and the shiso-wrapped rooster on skewers, alternating between scallion and rooster, and beginning and finishing with scallion. Every skewer has 4 items of scallion and three rooster items.

Brush the skewers with the umeboshi combination at the most sensible.

Grill for a few mins shut the the broiler component, flip, and brush the opposite aspect with the umeboshi. Repeat till you may have brushed and broiled every aspect two times. The skewers will have to finally end up moderately charred and the rooster achieved however juicy.

Serve immediately.