Court(ney) is Nat’s younger sister and by some strange twist, the girlfriend of our 5-year old, Tom(ney).
Court is pretty efficient in the kitchen with a sort of take no prisoners, get-in-and-out approach to cooking. Beans are one of her specialities which ordinarily would be a pretty niche subset of cooking to specialise in, though once you cook this particular dish, you’ll understand why.
Just make sure you have the right mayonnaise: Kewpie Mayonnaise, a Japanese sushi mayonnaise that you can find at Woolies and Coles.
Two or three good handfuls of beans
1 tsp freshly minced garlic
1 tsp Kewpie mayonnaise
Light soy sauce
Heat the oil in the pan until hot.
Add the beans and sauté for 5 minutes. Add the garlic and continue to cook for 10 minutes ensuring the garlic doesn’t burn.
Add the mayonnaise and continue to cook for another 5 minutes; add a few splashes of soy sauce, turn up the heat and finish off.
This is a great dish with a really unique, Japanese-BBQ style of sauce.
Really easy to prepare served with rice.
Remember to soak the bamboo skewers in water for 15 minutes before threading the meat.
¼ cup sake
¼ cup Japanese soy sauce
2 tbsp mirin (rice wine)
2 tbsp caster sugar
6 chicken thigh fillets, cut into 2cm pieces
Ground white pepper to taste
2 green onions (spring onion), trimmed, cut into 2cm pieces
6 fresh shiitake mushrooms, halved
2 tsp vegetable oil
1 green onion, extra, thinly sliced diagonally
Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally for 2-3 minutes or until the sauce thickens slightly. Remove from heat and set aside to cool.
Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
Thread chicken, green onion and mushrooms alternately onto the skewers. Heat the oil in a large frying pan over a medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
Transfer to a platter and spring with extra green onion. Serve immediately with the remaining sauce.