Yakitori with citrussy hot honey

Method

• step 1

  Whisk together the soy, sesame oil, ginger, garlic, vinegar, sugar and 1 tsp of salt in a large bowl. Stir in the meat to cover on all sides and refrigerate for 4-6 hrs.

• step 2

  To make the hot honey, melt the butter in a pan, then add the chilli, yuzu koshō and zest. Sizzle over a medium heat for 1 min then add the honey and ½ tsp of salt. Warm through for 1-2 mins, whisking well, then pour into a bowl and leave to cool.

• step 3

  Heat the grill to its highest setting. Alternately thread spring onion and marinated meat onto metal or pre-soaked wooden skewers. Put on a baking sheet and drizzle with a little vegetable oil.

• step 4

  Grill the skewers for 5 mins, then turn and cook for another 5 mins. Turn again and cook for a final 4-6 mins or until charred and cooked through.

• step 5

  Brush over a little of the hot honey and cook for a final minute until scorched and sticky on top. Serve piled high onto plates with more hot honey on the side and a sprinkle of shichimi tōgarashi to garnish.