Bite with Belkys: Chicken Negima from Makoto Restaurant

The Chef & Owner: Makoto Okuwa
The Restaurant: Makoto
The Dish: Chicken Negima

Ingredients:

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.

To Plate:

Sprinkle a little salt over the skewers and add a dab of yuzu pepper paste on the side.

Serving Suggestion: Sake

Serves: 1

FOR MORE INFORMATION:

Makoto
9700 Collins Avenue, Suite 107
Bal Harbour, FL 33154
(305) 864-8600
www.makoto-restaurant.com