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Duck yakitori with pumpkin, shiso and daikon salad and plum dipping sauce

You'll need

300 gm Jap pumpkin, cut into 5mm-thick slices 60 ml (¼ cup) extra-virgin olive oil   Plum dipping sauce 100 gm umeboshi (see note) 1½ tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp sake 2 tbsp mirin   Duck yakitori 1 (about 300gm) duck breast, sliced lengthways into 5mm-thick strips 60 ml (¼ cup) soy sauce 60 ml (¼ cup) extra-virgin olive oil 2 tbsp sake 2 tsp honey 2 tsp shichimi togarashi spice mix, plus extra to garnish (see note)   Shiso and daikon salad 150 gm daikon (white radish), cut into thin ribbons using a mandolin or sharp knife 12 shiso leaves (see note)


  • 01
  • For plum dipping sauce, place ingredients in a small saucepan and simmer over low heat for 5-7 minutes. Cool, transfer plums to a bowl and set aside until required. Transfer liquid to a bowl and set aside.
  • 02
  • For duck yakitori, combine ingredients in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes. Thread duck pieces evenly onto 12 wooden skewers, reserving marinade, and set aside.
  • 03
  • For salad, combine ingredients in a bowl, cover and refrigerate until required.
  • 04
  • Preheat a barbecue to medium heat. Combine pumpkin and oil in a bowl, grill for 2 minutes each side, remove and set aside. Grill skewers, basting occasionally with marinade, for 1-2 minutes each side.
  • 05
  • Scatter skewers with extra spice and serve with pumpkin, salad, plums and dipping sauce.
Note Umeboshi are Japanese pickled plums with a strong sour-salty flavour. Shichimi togarashi is a Japanese ground spice mix containing orange peel, sansho pepper, chilli flakes, nori and sesame seeds. Both are available from Tokyo Mart and Japanese grocers. Shiso, also known as perilla, is a member of the mint family and is available from select greengrocers.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Japanese beer.

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