1 In a small bowl, combine chicken, sauce
2and oil. Marinate 30 mins. Thread onto
38 small soaked bamboo skewers.
4Heat frying pan on high. Cook skewers
55 to 6 mins, turning, until cooked
6through. Sprinkle with sesame seeds
1 In a deep-fryer or saucepan,
2heat oil on high, 180 C. Prepare batter
3following packet instructions. Dip
4broccolini in batter, shaking off excess.
5Deep-fry 2 to 3 mins. Drain on paper
1In a bowl, whisk eschalot, soya sauce and vinegar together.
2Add cabbage and carrot.
3Arrange skewers, tempura and salad
4on a large platter with rice. Accompany
5with soya sauce, wasabi, ginger and
6mayo. Serve with miso soup.