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Aubergine yakitori skewers
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300g sushi rice
10 tbsp Japanese rice vinegar
3 tsp caster sugar
1 tsp salt
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
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.
Typical values per serving:
This recipe was first published in November 2016.