This recipe uses a cooking technique we learnt in Japan. It is a success among our clients and a permanent item on our menu.
1kg meat prepared
for yakitori meatballs
Japanese bamboo skewers
(18cm), as needed
30g chicken wings
7.7g long scallion (clean)
7.7g ginger (peeled)
19g brown sugar
50g soy sauce (tamari)
MEAT FOR YAKITORI MEATBALLS
880g de-boned chicken leg
143g poached onion,
dried on a paper towel
4.76g black pepper,
1 lemon zest
0.3g Spanish onion,
18g pomace oil
20 Yakipincho meatballs
100g Tare sauce
Black plate, as needed
Lemon, as needed
1 — YAKIPINCHO MEATBALL
Ration the balls into 40g portions.
2 — TARE SAUCE
Roast the chicken bones and the fresh onion in the oven at 220°C for 20 minutes or until well roasted but not burnt.
Put the sake and mirin in a pot and bring to a boil.
When it starts to boil, set it alight with a blowtorch to burn the alcohol.
Lower the heat to a minimum until the flame has disappeared.
Add the sugar to the pot and dissolve.
Add roasted chicken bones, roasted fresh onion and chopped ginger.
Leave to cook over low heat for 30 minutes.
Once 30 minutes have passed, add the soy sauce and allow to cook over low heat for another 15 minutes.
Then, remove from heat and allow to cool.
Strain the mixture reserving the resulting sauce.
3 — MEAT FOR YAKITORI MEATBALLS
Mix all ingredients and store in the fridge until cold, 30-40 minutes approximately and until use.
4 — POACHED ONION
Put the oil in a pot, brown the onion lightly and add the salt to help it sweat.
Cook over low heat until the onion is well cooked.
FINISHING & SERVING INSTRUCTIONS
Roast in the “robata” and slowly turn the meatball on all sides for 2 to 3 minutes.
Test the meatball until it is firm, if not continue cooking, turning constantly.
Dip the meatball in the “tare” sauce, return to the “robata” and turn until golden and 90 per cent cooked.
Once they have a nice golden colour, dip the meatballs back into the tare and put a little lemon zest on top to finish.
The texture and harmony of Krug Grande Cuvée 171ème Édition is perfect for the citric touch that the lemon gives to the yakipincho and also mixes wonderfully with its dressings in an explosion of flavours on the palate.
The Zest is yet to come. In 2023, we celebrate a beacon of generosity and vitality, and the first fruit to be elected Single Ingredient: the vibrant citrus called lemon.