Updated: Mar 3, 2020
Japanese cuisine is one of the food which you cannot get tired of. If you ever been to Japan, every eatery has its own style of preparing and cooking their food. There are rumors that they even go through the hustle of making soy sauce themselves. Perhaps that is why Japan is the only country with the most Michelin Starred eateries.
As much as I can, I would love to fuse Japanese cuisine to my sandwiches, burgers and pizzas. Here I present, Yakitori Baco. There’re a lot of ways to cook yakitori; usually on a grill or on a stovetop skillet. I decided to slow bake mine in the oven “kebab style”. Slow baking will infuse the marinade into the chicken even more and at the same time, the chicken remains juicy and succulent.
I also made a cucumber salad to compliment the yakitori. Overall, this is a very well balanced sandwich with a sweet tangy sauce, juicy tender chicken with the cucumber salad cutting through nicely.
On a gentle side note, I used wholemeal flour for my baco sandwiches; I used 2 cups of all purpose flour and 1 cup of wholemeal flour. I find that the addition of wholemeal flour adds another layer of wheat aroma to the baco sandwiches. Without any further ado, I really hope you give this Japanese theme Baco sandwich a try.
(Makes 8 Baco)
Japanese Cucumber, 1
Sea Salt, 1/2 TSP
Pure Honey, 2 TSP
Soy Sauce, 1 TSP
Sesame Oil, 1 TSP
Pickled Red Chilies, A Handful Adjust To Preference
Vinegar From Pickled Chilies, 3 TBSP
Shichimi Togarashi (Japanese 7 Flavor Chili Pepper), Pinch
Sesame Seeds, Pinch
Soy Sauce, 1/2 Cup
Mirin, 1/2 Cup
Pure Honey, 2 TBSP
Chicken Thigh, Skinless Boneless, 500g
Yellow Onion, 1
Tare Sauce, 1/2 Cup
High Quality Marmalade / Apricot Jam, 1/4 Cup
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1/2 Inch
Sriracha, 1/2 TSP
Slurry, 1 TSP Corn Starch + 1 TSP Water
Green Onions, Finely Minced, A Handful
Please visit my “How To Make Bäco Dough" page for the baco sandwich recipe.
Prepare the salad.
Using a mandolin, slice the cucumber into a bowl.
Add in salt and set aside for 30 minutes.
Squeeze out as much juice as you can with your hands.
Transfer the squeezed cucumber slices into another bowl.
Add in the rest of the ingredients.
Toss to combine well. Toss, toss, toss.
Cover with cling film and set aside in the fridge until ready to use.
Prepare the Japanese tare sauce.
In a sauce pot over medium heat, add in soy sauce, mirin and honey.
Stir to combine well and until the honey has dissolved.
Bring it up to a slow simmer.
Continue to simmer for about 3 to 5 minutes.
As soon as the sauce coats the back of your spoon.
Remove from heat and set aside to cool completely.
Prepare the chicken.
Cut the chicken thigh into 1-inch strips.
Transfer into a shallow bowl.
Add in the tare sauce.
Cover with cling film and marinate in the fridge at least 4 hours to overnight.
Preheat oven to 200 degrees Celsius or 400 Fahrenheit.
Cut the onion into halves.
Poke a skewer into the center of the onion.
Rest the onion onto a baking tray lined with parchment paper.
Poke the chicken strips through the skewer.
*You may need 2 onion-skewer stations.*
Wack into the oven and bake for about 1.5 to 2 hours or until the chicken is lightly charred on the edges.
*Take the chicken out and brush with more tare sauce every 15 minutes interval.*
Remove from oven and set aside to rest.
Prepare the sauce.
In a sauce pot over medium-low heat, add the half cup of the tare sauce, marmalade, garlic, ginger and sriracha.
Stir to combine well. Stir, stir, stir.
*You can keep the tare sauce for teriyaki sauce.*
Bring it up to a simmer.
In a small bowl, combine corn starch and water to make a slurry. Stir well and make sure no lumps.
Pour the slurry into the sauce mixture and stir to combine well.
Bring it up to a simmer.
Once it reaches a thick saucy consistency, remove from heat and set aside.
*Note that the sauce will thicken further after cooled down*
Assemble the bacos.
Remove the onions from the skewer.
Coarsely chop the onions.
While the chicken is still on the skewer, slice into bite-size strips.
Spread the sauce on the baco.
Place the chicken strips on top of the sauce.
Top it with the roasted onion, followed by the cucumber salad and green onions.
Repeat the steps for the remaining bacos.