Chicken Yakitori (Chicken Skewers)

Ingredients:

• 900 g of skinless and boneless chicken thighs
• 225g rice noodles, cooked according to package directions (rinse with cold water and drain well)
• 225 g Japanese cabbage mizuna (salad mustard)
• 1/4 cup daikon puree
• 1/3 cup mirin sauce (rice wine)
• 1/3 cup sake
• 2 tbsp. l. canola oil
• 2 tablespoons low-salt soy sauce
• A little hot sauce plus a little more for serving
• Salt and ground black pepper
• 4 tbsp. l. canola oil
• 4 tbsp. l. rice vinegar
• 2 tablespoons soy sauce
• 2 tsp lime juice
• 2 teaspoons of sugar
• Additional equipment: wooden skewers 15 cm long (soak in cold water for at least 1 hour)

Preparation:

1. In a large bowl, combine the radish puree, mirin, sake, oil, soy sauce, and hot sauce. Add the chicken and stir. Cover and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat a charcoal grill or ceramic kamado grill to high heat over direct heat.
   
   Thread a chicken thigh onto each 2 skewers by the ends. Season with salt and pepper. Grill until striped and cooked through, about 6 minutes per side. Transfer to a cutting board.
3. In a large bowl, combine the oil, rice vinegar, soy sauce, lime juice, and sugar, and season with pepper. Pour a small amount of the mixture over the mustard, toss, and mound the mixture into a large, shallow serving bowl. Toss the noodles with the remaining dressing and mound it in the center of the mustard.
4. Cut the chicken thighs in half down the middle (between the skewers) to make kebabs. Fan the skewers around the mustard, with the chicken in the center. Drizzle with more hot sauce and serve.