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