I’ve been really inspired by watching Japanese fire chefs to experiment myself with this style of cooking. Finesse, precision and the perfection of the ingredients is the key. It’s all about creating bursts of flavour in bite size chunks.
My first recipe is marinated Japanese gyoza sauce halloumi cooked over direct heat on my BBQ and it was a stunning success, full of flavour with the soft texture of the halloumi. Definitely worth trying, here is the recipe…
Cut up your halloumi into perfect squares (well as perfect as you can get!) and skewer carefully with pre-soaked skewers. Small is beautiful!
Get your BBQ up to a high temperature and sear all the outside of the halloumi by turning gently for a couple of minutes.
Now the best part – dip the halloumi in your Japanese gyoza sauce, making sure the sauce covers all your halloumi. It smells stunning!
Here is my gyoza recipe, which is used traditionally with dumplings, and adds a fantastic sweet and salty flavour:
1/2 cup rice vinegar
1/2 cup dark soya sauce
1/2 teaspoon crushed red pepper flakes
1 finely chopped garlic clove
1/2 teaspoon finely chopped fresh ginger
1/2 cup thinly sliced green onions
1 teaspoon sesame oil
1 tablespoon finely chopped coriander (my own addition to add extra sweetness)
Mix and leave to rest for 15 minutes before use.
Put back over the heat and keep turning for another couple of minutes…
Stunning sweet, salty halloumi in small bite sized chunks – perfect as a starter or as hors d’oeuvres.