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In this episode of SOURCED Guy explores the varied landscape of Japan in search of Matcha green tea. From the streets of Tokyo to the fields of Fuji, Guy eats, drinks and steeps himself in the tradition of this storied beverage.
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RECIPES
BEEF YAKITORI WITH PONZU (citrus soy)
Ingredients:
14oz grade 6 Wagyu or higher
½ cup low salt soy
¼ cup orange juice
2 tbs lemon juice, rind
1 orange rind
1 tbs water
1 ½ tbs Mirin (rice wine)
½ black peppers
1tbs sesame seeds, toasted
Method:
1. Make simple ponzu by mixing soy, orange, lemon, water, rind, black pepper, sesame seeds and mirin together.
2. Slice wagyu about ½ cm thick and skewer, place onto grill and cook on one side only till the other side begins to blush. Turn and cook for 10 seconds then serve
YAKI TOMOROKOSHI soy glaze (With Grilled Corn)
Ingredients:
4 corn cobs
1 tbs oil
4 tbs mirin
4 tbs sesame oil
3 tbs soy sauce
2 ½ tbs sugar
4 tbs sesame seeds
3 shallots, sliced
Method:
1. In a pot on medium head add all ingredients, cook till sugar dissolves and reduce by 1/3.
2. Soak corn and skewers in water for about 30 minutes.
3. Brush corn with oil then place skewered corn onto yakitori grill.
4. Grill until tender and light in color, brush graze over it every 5 minutes.
5. Once cooked, take off the grill, glaze one more time then sprinkle with sesame seeds and sliced shallot.
CHICKEN YAKITORI (with Garlic soy glaze)
Ingredients:
3.5oz chicken thigh
3.5 oz chicken tenders
3.5oz chicken wings
3 spring onions
1/2 cup soy
1 tbs ginger
2 garlic cloves
1/3 cup sake
1/3 cup mirin
1 ½ tbs sugar
Method :
1. Mix soy, ginger, garlic, sake, mirin and sugar together then simmer for 5 minutes.
2. Skewer meat then slice shallots.
3. Grill chicken and brush with glaze every 3 minutes till cooked.
4. Once cooked remove and sprinkle with sesame seeds.