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YAKITORI OF MANNING VALLEY NATURALLY RUMP CAP

Serves
4
Prep
10mins
Cook
15mins
DIFFICULTY
easy
Ingredients
  • 800g Manning Valley Naturally rump
  • ¾ cup light soy sauce
  • 1 Tbsp sesame oil
  • finely grated zest and juice of 2 lemons
  • ½ cup honey
  • ¼ cup sake
  • 2 Tbsp mirin
  • 2 sheets nori
  • 1 tsp ground chilli
  • ¼ cup dried orange peel
  • 1 Tbsp pink salt
  • ½ tsp white pepper
  • 1 Tbsp toasted sesame seeds
  • lemon wedges and grilled broccolini, to serve
Method
  • Dice the beef into 3cm cubes, then mix with ¼ cup soy sauce, sesame oil, zest and juice. Mix, then refrigerate for 3 hours, or overnight. Thread onto 12 soaked bamboo skewers.
  • Combine the remaining soy sauce, honey, sake and mirin in a small saucepan and boil rapidly for 5 minutes, until thickened.
  • Toast the nori until crisp, then combine in a blender with the chilli, orange peel and salt and pulse until a coarse powder forms. Mix in the sesame seeds.
  • Arrange the skewers on a hot barbecue grill and cook for 8 minutes, turning regularly, basting with the sauce, until glazed. Scatter with the nori powder and serve with lemon wedges and grilled broccolini.
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