Halloumi cheese and aubergine yakitori with sweet soy sauce
Japanese-style vegetarian skewers with tangy halloumi cheese and aubergine.
Preparation
Step 1
150 g halloumi cheese – ¼ aubergine
Cut the halloumi and aubergine into uniform cubes about 2 cm in size and thread them onto skewers, alternating the cheese and aubergine.
Step 2
4 tbsp Kikkoman Sauce for Rice - sweet – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp rice vinegar – 1 tsp lime juice – 1 clove of garlic – 1 tsp potato starch – 4 tsp water
Place the Kikkoman Sweet Soy Sauce, Kikkoman Soy Sauce, vinegar, lime juice and grated garlic clove in a saucepan and warm over a medium heat.
Meanwhile, mix the potato starch with water. When the liquid starts to boil, add the starch mixture and stir vigorously. Remove from the heat once it thickens.
Step 3
3 pinch of roasted sesame seeds
Barbecue the skewers at 200 - 220 °C for 3-4 minutes, turning every 20 - 30 seconds so that all sides are evenly grilled.
Glaze the grilled yakitori with the sauce prepared in step 2. Serve the yakitori sprinkled with roasted sesame seeds.
Recipe-ID: 1241
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150 g halloumi cheese – ¼ aubergine
Cut the halloumi and aubergine into uniform cubes about 2 cm in size and thread them onto skewers, alternating the cheese and aubergine.
4 tbsp Kikkoman Sauce for Rice - sweet – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp rice vinegar – 1 tsp lime juice – 1 clove of garlic – 1 tsp potato starch – 4 tsp water
Place the Kikkoman Sweet Soy Sauce, Kikkoman Soy Sauce, vinegar, lime juice and grated garlic clove in a saucepan and warm over a medium heat.
Meanwhile, mix the potato starch with water. When the liquid starts to boil, add the starch mixture and stir vigorously. Remove from the heat once it thickens.
3 pinch of roasted sesame seeds
Barbecue the skewers at 200 - 220 °C for 3-4 minutes, turning every 20 - 30 seconds so that all sides are evenly grilled.
Glaze the grilled yakitori with the sauce prepared in step 2. Serve the yakitori sprinkled with roasted sesame seeds.
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