Vegetable Yakitori

Franck Pontais, born in Paris, began his career at the age of 14 as a butcher’s apprentice. Two years later, he joined the prestigious Parisian culinary school CEPROC, where he quickly made progress and gained significant work experience. Especially for Koppert Cress, he created this dish, and we at the WBQA want to share it with you.

Ingredients
For 4 servings

• 8 Shiso Leaves Green
• 1 container Tahoon Cress
• 12 Moai Caviar
• 1 tablespoon dried Tahoon Cress
• 20 Brussels sprouts
• 1 liter vegetable broth
• 4 medium carrots
• 4 pieces parsnip
• 4 pinches white sesame seeds
• 2 tablespoons sake (for cooking)
• 2 tablespoons liquid honey
• 4 tablespoons mirin
• 4 tablespoons soy sauce
• 12 long bamboo skewers
• 1 Japanese tabletop grill

Preparation Method

1. Soak the long bamboo skewers in clean water.
2. Peel and cut the carrots, parsnips, and Brussels sprouts.
3. Blanche the vegetables in the vegetable broth, drain, and place in a bowl.
4. Mix the sake, liquid honey, mirin, and soy sauce to create a Yakitori sauce.
5. Pour the sauce over the vegetables, gently mix, and prepare the skewers by threading the vegetables onto the bamboo sticks.
6. Grill each skewer on a hot Japanese grill, sprinkle with dried Tahoon Cress, and place on a plate with Shiso Leaves Green and Moai Caviar.
7. Sprinkle with sesame seeds and add freshly sliced Tahoon Cress.
8. Serve.

Recipe: Franck Pontais