300 gmJap pumpkin, cut into 5mm-thick slices60 ml (¼ cup)extra-virgin olive oilPlum dipping sauce100 gmumeboshi (see note)1½ tbspsoy sauce2 tbsprice wine vinegar2 tbspsake2 tbspmirinDuck yakitori1 (about 300gm)duck breast, sliced lengthways into 5mm-thick strips60 ml (¼ cup)soy sauce60 ml (¼ cup)extra-virgin olive oil2 tbspsake2 tsphoney2 tspshichimi togarashi spice mix, plus extra to garnish (see note)Shiso and daikon salad150 gmdaikon (white radish), cut into thin ribbons using a mandolin or sharp knife12shiso leaves (see note)
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.
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.
For salad, combine ingredients in a bowl, cover and refrigerate until required.
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.
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.