Aubergine yakitori skewers

  • Total time: 1 hour 50 minutes, plus cooling, pickling and soaking

Serves: 12

Ingredients

300g sushi rice
10 tbsp Japanese rice vinegar
3 tsp caster sugar
1 tsp salt
300g carrots
1 tbsp tamari (or dark soy sauce)
3 aubergines, cut into 3cm chunks
2 bunches salad onions, trimmed and cut into 3cm pieces
vegetable oil, for brushing
175g bottle Waitrose Cooks’ Ingredients yakitori sauce, for brushing

Method

1. Cook the rice according to pack instructions; let it stand for the suggested time. Mix 4 tbsp rice vinegar with 2 tsp sugar and the salt. Pour over the warm rice, stirring gently until absorbed. Spread out on a tray to cool and chill until needed.

2. Using a mandoline or julienne peeler, cut the carrots into long, thin strands. In a bowl, mix the remaining 6 tbsp rice vinegar, 1 tsp sugar and the tamari (or soy) with the carrots. Cover and chill for at least 2 hours.

3. Soak 24 small bamboo skewers in boiling water for at least 20 minutes. Thread the aubergine and salad onions onto each.

4. Heat a heavy-based griddle or frying pan until smoking hot, brush the skewers with oil and fill the pan (you may need to do this in batches). Cook for 12-15 minutes, turning often, until charred. Transfer to a tray and brush generously with the yakitori sauce. Serve with the sushi rice and carrot pickle.