Groente Yakitori

Voor 4 porties

• 8 Shiso Leaves Green
• 1 bakje Tahoon Cress
• 12 Moai Caviar
• 1 eetlepel gedroogde Tahoon Cress
• 20 spruitjes
• 1l groentebouillon
• 4 middelgrote wortelen
• 4 stuks pastinaak
• 4 snufjes witte sesamzaadjes
• 2 eetlepels sake (koken)
• 2 eetlepels vloeibare honing
• 4 eetlepels mirin
• 4 eetlepels sojasaus
• 12 stuks lange bamboestokken
• 1 Japanse tafelgrill

• Soak the long bamboo skewers in clear water.
• Peel and cut the carrots, peel the parsnip and trim the Brussel sprouts.
• Blanch the vegetables on a strong vegetable stock, drain and place them in a bowl.
• Whisk together the cooking sake, liquid honey, mirin and soya sauce to make the Yakitori sauce.
• Pour the sauce over the vegetables, fold gently and make the skewers using the bamboo sticks.
• Grill each skewers on a hot Japanese grill, season with the dry Tahoon Cress and place on the plate with the shiso green leaves and Moia Caviar.
• Sprinkle the sesame seeds and add the freshly cut Tahoon Cress.
• Serve.

Recipe: Franck Pontais