On the Coals Yakitori Skewers I Kasai Grills | Recipe by sousvidetools.com
On the Coals Yakitori Skewers I Kasai Grills
Ingredients
- 300g diced pork belly
- 100g Black squash miso tamari
- 10 Cod Cheeks (salted for 10 minutes)
- 100g Red Pepper Ponzu
- 1 Bunch Spilman asparagus cut into 5cm Barrels
- 25g Black Garlic
- 25g Maple Syrup
Method
At Kasai Grills, Tommy Banks reimagines a Japanese classic through the lens of live-fire cooking. These yakitori skewers are grilled directly on the coals, allowing the flames to kiss the meat and vegetables with deep smokiness while keeping their natural tenderness intact. Glazed, charred, and layered with subtle sweetness and umami, each skewer is a perfect expression of simplicity elevated by fire, craft, and Tommy’s signature approach to flavour.
Method
Skewer pork belly onto skewer
Skewer asparagus onto skewer
Skewer cod cheeks onto skewer
Glaze each Skewer with respective glaze
Cook over medium coal heat for around 5 minutes or until desired cook
Brush skewers constantly as they’re cooking with the glazes to achieve good caramelisation and moisture.
Video
Latest Offers
