Tuna And Eggplant Yakitori Skewers With Soy Dipping Sauce
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 40minutes
Cook time is 2minutes
Total time is 42minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
For the marinade
- 3tablespoons dark soy sauce
- 1teaspoons sesame oil
- 1tablespoons sugar
- 1teaspoons lemon juice
- 2teaspoons mirin
- 1tablespoons sake
- 1 pinch pepper (to taste)
- 1 pinch salt (to taste)
- 1 large aubergine, cut into 1cm chunks
- 350grams tuna steak, cut into 2.5cm (1in) chunks
- 1tablespoons vegetable oil
- 1 leaves shiso (to garnish)
- 1 pinch freshly ground black pepper
Description
Bamboo skewers of fish make an excellent canapé or an informal start to any meal. You’ll need 12 wooden skewers, soaked in water for 30 minutes to prevent scorching.
Method
Step 1 of 5
Put the aubergine into simmering water. Boil for 2 minutes, drain, and cool.
Step 2 of 5
Put the aubergine and tuna into a shallow dish. Mix the marinade ingredients and pour over. Stir, cover, and marinate for 30 minutes.
Step 3 of 5
Thread 2 pieces of aubergine on to a skewer, a piece of tuna, and 2 more pieces of aubergine. Bring the marinade to a boil in a saucepan.
Step 4 of 5
Preheat a griddle pan until smoking. Brush with the oil and put in the skewers. Cook for 2 minutes, turning once, and basting with the marinade. They will be golden brown and shiny. Put the remaining marinade in a small bowl.
Step 5 of 5
Arrange on a platter with the dipping sauce and shiso or coriander leaves, and wash down with Japanese beer or sake.
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