Yakitori with Morbier cheese and sesame
Ingredients
-
300g of morbier Ermitage
-
200g of beef carpaccio
-
2 tablespoons of sesame seeds sesame
-
50g of mirin
-
150g of soya sauce
-
70g of sake
-
60g of cane sugar
-
10g of cornflour
Preparation
- Prepare the yakitori sauce. Mix the soy sauce, mirin, sake and sugar in a small saucepan. Place on low heat and stir until the sugar has melted. Take 2 tablespoons of this mixture and mix it in a small bowl with cornflour. Pour this mixture into the starter sauce and cook over low heat, stirring constantly, until the mixture thickens. Allow to cool.
- Marinate the carpaccio slices with half of the yakitori sauce for 20 minutes in a cool place.
- Roast the sesame seeds in a pan until golden brown.
- Cut pieces of Ermitage Morbier cheese approx. 6-7 cm long and 2cm wide. Spike the cheese pieces onto skewers.
- Wrap the carpaccio slices around the cheese. If necessary, use 2 slices of carpaccio per skewer.
- Fry the yakitori in a pan. Cook for 2-3 minutes maximum. Sprinkle sesame seeds on top. Add some finely chopped spring onions.
Gourmet tip
Serve immediately with rice or as a canape!
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