What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce
In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm looking for what kind of leaf (maybe Shiso/perilla?), sauce (possibly something with plum?) and marinade it was so I can try to cook this dish myself.
I had the dish at two different small local grill bars near Nijo Castle in Kyoto.
Edit: An answer suggested the name "shiso chicken". Googling that brings up mostly pictures of different combinations of chicken and shiso leaves, but a few do show something similar to what I had, this is one of them:
Best Answer
It looks like tsukune/tsumire chicken with shiso, search terms are chicken tsukune, ooba and plum. This yields some recipes, more without the plum, basically take minced chicken, add egg mirin soy sake potato-starch, divide, wrap in leaf and cook. Google translate/rikaichan will help you. For the plum sauce, basic recipe is to take Japanese plum pulp and add soy, not sure it is easy to do otherwise since it requires the special sour and salty plums.
More assistance with translation can be found on the Japanese Language Stack
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What does yakitori mean in Japanese?
History and Etymology for yakitori Japanese, grilled chicken, from yaki broil, roast + tori bird.What type of food is yakitori?
Yakitori (\u713c\u304d\u9ce5) are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards. Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer.Is yakitori popular in Japan?
Whether at a summer festival, late night convenience store, or stylish wine bar, yakitori is a beloved staple all over Japan. But just what is this dish? Quintessential yakitori is made with bite-sized pieces of chicken that are cooked on a bamboo skewer over a charcoal grill.When was yakitori invented?
Yakitori, as we know it today, started to appear in during the middle of the Meiji Era (1868 to 1912) \u2014 a time when chicken were bred in larger numbers for food. In urban areas across Japan, yatai (street stalls) began serving skewered chicken grilled over charcoal.Succulent Yakitori (Chicken) - How To Make Series
More answers regarding what dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce
Answer 2
From your description, it sounds like you had shiso chicken. I have never been to Japan so my experience on this is from eating at Japanese restaurants in the US.
On two occasions in different restaurants I have had a version that used yakitori sauce as the marinade for the chicken. The menus described the dish as chicken breast yakitori wrapped in shiso leaves. Really good!
However, while out of town on a work trip, I found shiso chicken on a menu and it was described as chicken in pickled plum sauce wrapped in shiso leaves. This may be what you are looking for, at least from the way you described the sauce as being red and sour, and possibly containing plum.
Wish I had tried it! Hope this can be of some help to you.
Answer 3
I had the dish in Japan as well, he had regular yakitori sticks with the same sauce as normal, he wrapped a perilla (shisho) leaf around em and grilled for a bit, then dipped in the marinade pot then grilled a bit more then dipped/grilled again a few more times, then spooned over the plum sauce and served. I asked about the sauce, he made his own umeboshi (we were on the Kii peninsula the best Ume come from that region) and just mashed it into a sauce. But you can buy it online called umeboshi paste. He did all this while asking us all about life in Australia as his son was coming on exchange later that year :)
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Images: Lachlan Ross, Ryutaro Tsukata, Ryutaro Tsukata, Ryutaro Tsukata