Miso Chicken Thighs, Ginger and Garlic Prawn Skewer & Grilled Sirloin Steak | HerCanberra

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Miso Chicken Thighs, Ginger and Garlic Prawn Skewer & Grilled Sirloin Steak

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Winning Appliances Kingston’s Culinary Expert, Chef Danielle Brito, shares delicious recipes for an irresistible summer BBQ.

Serves 6

Miso Chicken Thighs


2 tbs miso paste
1 tbs sesame oil
1 tbs olive oil
1 tbs mirin (Japanese sweet rice wine)
1 tsp low-sodium soy sauce
1 tsp salt
½ tsp ground black pepper
1 kg chicken thigh fillet
Bamboo skewers


Dice the chicken thighs into a 3 x 3cm cubes, skewer 4-5 pieces depending on the size of the skewer. Sit them aside.

In a medium bowl, whisk together miso paste, sesame oil, olive oil, mirin, soy sauce, salt and pepper. Let it cool down and pour over the chicken skewers rubbing it in gently. Let them marinate for at least 20 minutes prior to cooking.

Place the Teppanyaki (cast iron flat plate bbq) on the induction, heat it up to medium-high heat and cook chicken for 3 minutes on each of the four sides. An easy way to ensure the chicken has been cooked properly is by making a small cut into the meat to check it internally. Or if available, a food thermometer is the most reliable method is to ensure the centre of the thickest part of the meat being cooked. When the temperature has reached 85C (Degrees Celsius), the meat is fully cooked.

Note: Wooden or Bamboo skewers can burn easily over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading will keep the skewers from cooking along with the food.

Ginger and Garlic Prawn Skewers


75g butter
1 tsp chopped french eschalots
4 tbs soy sauce
2 tbs of mirin
½ tsp chopped ginger
½ clove crushed garlic (plus ½ clove to rub in the prawns)
1 dozen raw king prawns
Bamboo skewers


Peel the raw prawns (see note) leaving the tail on. Skewer the prawns lengthways, one piece per skewer. Rub the crushed garlic. Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden.

For the dressing, heat up the butter in a small saucepan, add the eschalots and cook for 3 minutes or until it softens. Stir the soy sauce, mirin, grated ginger, crushed garlic, bring it to simmer. Remove the dressing from the heat and transfer to a ramekin.

Note: To peel prawns, remove the head and legs. Peel the shells from the body of the prawns. To devein it, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein.

Grilled Sirloin Steak


1.5 kg of beef Sirloin, cut into 2 cm thick steaks

Olive oil, salt and pepper


Place the cast iron grill plate bbq on the induction, bring to medium-high heat.

Meanwhile, place the steaks flat on a chopping board, rub them with olive oil, salt and pepper. Once the grill is hot, place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill for 3 to 5 minutes for medium-rare result. Remove from the heat, cover with foil and let it rest for 5 minutes before carving.

Steak internal temperature cooking chart

Medium rare

Time side-up: 4 – 5 minutes
Time side-down: 3 – 5 minutes
Internal final temperature: 55C-58C


Time side-up: 4 – 5 minutes
Time side-down:5 – 7 minutes
Internal final temperature:59C-61C


Time side-up: 4 – 5 minutes
Time side-down: 8 – 10 minutes
Internal final temperature: 61C-65C

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