Vegetables Yakitori


For 4 servings

  • 8 Shiso Leaves Green
  • 1 punnet Tahoon Cress
  • 12 pieces Moai Caviar
  • 1 tablespoon dried Tahoon Cress
  • 20 sprouts
  • 1l vegetable broth
  • 4 medium carrots
  • 4 parsnips
  • 4 pinches white sesame seeds
  • 2 tablespoons sake (boiling)
  • 2 tablespoons liquid honey
  • 4 tablespoons mirin
  • 4 tablespoons soy sauce
  • 12 long bamboo sticks
  • 1 Japanese table grill


  • Soak the long bamboo skewers in clear water.
  • Peel and cut the carrots, peel the parsnip and trim the Brussel sprouts.
  • Blanch the vegetables on a strong vegetable stock, drain and place them in a bowl.
  • Whisk together the cooking sake, liquid honey, mirin and soya sauce to make the Yakitori sauce.
  • Pour the sauce over the vegetables, fold gently and make the skewers using the bamboo sticks.
  • Grill each skewers on a hot Japanese grill, season with the dry Tahoon Cress and place on the plate with the shiso green leaves and Moia Caviar.
  • Sprinkle the sesame seeds and add the freshly cut Tahoon Cress.
  • Serve.

Recipe: Franck Pontais

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