The Australian Women’s Weekly Food

Let’s eat Japanese

Test Kitchen Notes

Use a vegetable peeler or mandolin to make cucumber ribbons.

SRIRACHA CHICKEN TSUKUNE SKEWERS WITH YAKI UDON

PREP + COOK TIME (+ CHILLING) 35 MINUTES SERVES 4-6

“Japanese street food is so easy to make at home with the right ingredients on standby in your pantry. It’s well worth stocking up when you make your next trip to the supermarket.”
Sarah Murphy, Food Editor, AWW FOOD

500g chicken mince
2 tablespoons Kewpie Mayonnaise Sriracha Flavour
1 tablespoon grated ginger
2 tablespoons cornflour
1 small white onion, grated vegetable oil, to brush
12 wooden skewers
270g packet Hakubaku Organic Udon Noodles, cooked
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 Lebanese cucumbers, sliced thinly
2 green onions, sliced thinly coriander sprigs, to serve

GLAZE

¼ cup (60ml) soy sauce
½ cup (125ml) mirin
2 cloves garlic, crushed
1/3 cup (100g) Kewpie Mayonnaise Sriracha Flavour

Combine chicken mince, Kewpie Sriracha Mayonnaise, ginger and cornflour in a medium bowl. Using a clean tea towel, squeeze excess liquid from white onion (reserve onion liquid in a small saucepan); add to chicken mixture.

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