Thursday, May 5, 2011
Bite with Belkys: Chicken Negima from Makoto Restaurant
The holiday that unofficially kicks off summer is just weeks away and we have a recipe to get your grill going. Time to grab a Bite with Belkys.
The Chef & Owner: Makoto Okuwa
The Restaurant: Makoto
The Dish: Chicken Negima
1 pc boneless chicken thigh
2 stalks of scallion
salt, to taste
black pepper, to taste
white pepper, to taste
1/2 tsp of Yuzu Kosho Pepper Paste (for garnish)
Method of Preparation:
-Begin by cutting the chicken into one inch squares. Chef Makoto says to leave the skin on.
-Then, cut the scallions into 1 inch length.
-Next, skewer a piece of chicken, a piece of scallion and repeat the pattern.
-Season with salt, black pepper and white pepper and grill over burning charcoal. It may take about six minutes to cook.
Sprinkle a little salt over the skewers and add a dab of yuzu pepper paste on the side.
Serving Suggestion: Sake
FOR MORE INFORMATION:
9700 Collins Avenue, Suite 107
Bal Harbour, FL 33154