Yakitori with Mango Black Bean Salsa

This Japanese dish of grilled chicken pieces in skewers go well with Mango Black Bean Salsa.


Serves 12  Prep time 25 Minutes  Cooking Time 12 minutes

6 boneless chicken thighs (with skin), cut into five to six chunks per thigh
bunch of spring onions, cut 1 1/2-inch long
7-flavor spice (shichimi)

For the yakitori sauce
2/3 cups soy sauce
1/2 cup sugar
5 teaspoons sake or dry white wine
1 tablespoon flour

For the Mango Black Bean Salsa
4 medium-size tomatoes, deseeded, brunoise
1 red onion, brunoise
1 fresh chili, deseeded, brunoise
4 cheeks of mangoes, diced
1 teaspoon chili powder
3 tablespoons cilantro, brunoise
1 1/2 tablespoon salted black beans, washed and drained
2 tablespoons lime juice
1 teaspoon rind of lime
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil

1  In a small saucepan, make the sauce by stirring the soy sauce, sugar, and sake into the flour. Bring to a boil then reduce the heat and simmer for 10 minutes, until the sauce is reduced by one-third. Set aside.

2  Thread the chicken and spring onions alternately onto 12 bamboo skewers.

3  Grill under a flat pan on medium heat or on the grill, brushing generously several times.

4  Serve with a little extra yakitori sauce on the side.with sauce on both sides. Cook for 5 to 10 minutes until cooked through but still moist.

5  Make the Mango Black Bean Salsa: Mix together all ingredients and refrigerate for 1 hour.Chef Sam’s Tips:
• When planning your menu, consider what food items are in season (read: cheap and readily available) and incorporate them into your menu.

• Make detailed shopping lists, including all to-order food and goods like tube ice, soft drinks, and dessert.

• Make space in the refrigerator a day before the event. There will be a lot of things to keep cold—dressings, salad greens and drinks.

Photography by David Hanson and Miguel Nacianceno

• adonis.karensue May 21 2010 @ 12:42pm Report Abuse

     

  Brunoise is a culinary cut. Wikipedia says "Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side." Check this link for a photo: http://culinaryarts.about.com/od/glossary/g/brunoise.htm
  
  =)
• adonis.karensue May 21 2010 @ 12:42pm Report Abuse

     

  Brunoise is a culinary cut. Wikipedia says "Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side." Check this link for a photo: http://culinaryarts.about.com/od/glossary/g/brunoise.htm
  
  =)
• Mavs Apr 07 2010 @ 01:52pm Report Abuse

     

  I mean how do you do brunoise?
• Mavs Apr 07 2010 @ 01:50pm Report Abuse

     

  If somebody cooks this for me, I'll eat it but i don't think i'll prepare this one anytime except on special occasions. By the way, what's brunoise and where can i get it?
• Terri del Carmen Nov 03 2009 @ 05:46am Report Abuse

     

  May I please know where I can get the 7-flavor spice (shichimi)? Thanks.