Japanese ‘yakitori’ is what we call ‘skewers’ – spiced beef yakitori sits atop a steaming bowl of glassy rice noodles, swimming with sweet-sesame-soy and pickled veg for a flavour punch! Taste-bud mastery!
Juicy Japanese Yakitori
Juicy Japanese Yakitori
with rice noodles, pickled veg & pak choi
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Cucumber
- Flat Rice Noodles
- Mirin (contains alcohol)
- NOMU Oriental Rub
- Pak Choi
- Radish
- Rice Wine Vinegar
- Spring Onion
- Spring Onions
- Sweet Sesame-Soy
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the beef strips into a bowl with 10ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 90ml of boiling water. Add the radish rounds, cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 3-4 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 3-5 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 15ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
Wooden Skewers - 2
Beef Schnitzel (without crumb) - 150g
Sweet Sesame-Soy - 52,5ml
NOMU Oriental Rub - 7,5ml
Pak Choi - 100g
Rice Wine Vinegar - 30ml
Radish - 20g
Cucumber - 50g
Flat Rice Noodles - 50g
Mirin (contains alcohol) - 30ml
Spring Onion - 1
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the beef strips into a bowl with 20ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 180ml of boiling water. Add the radish rounds, cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 4-5 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 3-5 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 30ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
Wooden Skewers - 4
Beef Schnitzel (without crumb) - 300g
NOMU Oriental Rub - 15ml
Sweet Sesame-Soy - 105ml
Pak Choi - 200g
Rice Wine Vinegar - 60ml
Radish - 40g
Cucumber - 100g
Flat Rice Noodles - 100g
Mirin (contains alcohol) - 60ml
Spring Onion - 1
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the beef strips into a bowl with 30ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 220ml of boiling water. Add the radish rounds, cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 5-7 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 5-6 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 45ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
Wooden Skewers - 6
Beef Schnitzel (without crumb) - 450g
NOMU Oriental Rub - 22,5ml
Sweet Sesame-Soy - 157,5ml
Pak Choi - 300g
Rice Wine Vinegar - 90ml
Radish - 60g
Cucumber - 150g
Flat Rice Noodles - 150g
Mirin (contains alcohol) - 90ml
Spring Onions - 2
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the beef strips into a bowl with 40ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 250ml of boiling water. Add the radish rounds, cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 6-8 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 5-6 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 60ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
Wooden Skewers - 8
Beef Schnitzel (without crumb) - 600g
NOMU Oriental Rub - 30ml
Sweet Sesame-Soy - 210ml
Pak Choi - 400g
Rice Wine Vinegar - 120ml
Radish - 80g
Cucumber - 200g
Flat Rice Noodles - 200g
Mirin (contains alcohol) - 120ml
Spring Onions - 2
Woolies Products in this dish
