The giants of the fresh roll world, these Yakitori Rice Paper Wraps are packed to the gills with crunchy fresh veg, roasted sweet potato, and yakitori, of course. The perfect light nosh.
Pour the vegetable oil into a large skillet and place over medium heat. Heat until shimmering. Reduce the heat to medium-low and add the shallot. Sweat the shallots for 5 minutes or until just transparent. Add the ginger, garlic, and scallions and saute until fragrant. About 3 minutes more.
Add the stock, soy sauce, mirin, sake and sugar to the skillet. Stir to combine. Increase the heat and bring the mixture to a boil. Reduce the heat to an active simmer and let the mixture cook down for 10-15 minutes or until one cup of liquid remains.
Take the tare off of the heat and pour through a fine-mesh strainer into a heat-proof jar. Discard the solids and let the tare cool to room temperature.
Once the tare is cool, skewer a piece of the chicken on to one of the bamboo skewers. Add one or two scallion pieces before threading on another piece of chicken. Repeat until each bamboo skewer has three or four pieces of chicken.
Heat a well-oiled cast iron grill over high heat until smoking. Brush each skewer on all sides with the tare and place it on the grill. Sear the chicken on both sides before reducing the heat to medium. Cook the chicken for 5 minutes more, turning frequently. Keep brushing the skewers with the tare.
Once the chicken is cooked transfer the yakitori to a large platter and brush once more with the tare on all sides. Keep warm until ready to serve.
For the Miso Tahini Sauce
Place the miso, tahini, honey and lime juice in a bowl and whisk to form a thick paste. Whisk in the water and serve immediately or chill until ready to serve.
For the Wraps
Preheat the oven to 400°F.
Place the sweet potato wedges in a bowl and add the oil and salt. Toss to coat.
Transfer the wedges to a baking sheet lined with parchment paper and bake for 20 minutes, rotating once. Drizzle the wedges with the sesame oil and sprinkle with the toasted sesame seeds. Set aside.
Place a rice paper sheet in a pie plate filled with warm water. Soak the rice paper sheet until it becomes pliable but not floppy. Transfer the rice paper sheet to a counter covered with a damp tea towel. Repeat with another piece of rice paper and place it just below the previous sheet, so they overlap slightly.
Sprinkle the rice paper sheets with black sesame seeds and place two seaweed snacks on top where the sheet overlap. Place a romaine leaf on top of the seaweed and create a line of pickled ginger beside the romaine.
Take the yakitori off of its skewer and place it and the roasted sweet potatoes on top of the lettuce, seaweed, and ginger. Place a good amount of enoki mushrooms, two cucumber skewers, one avocado wedge and a sprig of cilantro on top.
Fold the left-hand side of the two rice paper sheets up and over the fillings. Take the end closest to you and fold it away from yourself and over the fillings. Grab the fillings (the should be more or less enveloped in rice paper at this point) and roll them away from yourself until the wrap seals. Repeat with the remaining fillings and rice paper sheets.
Transfer the wraps to a platter and serve immediately alongside the Miso Tahini Sauce for dipping.
Notes
*The amount of water you add to the Miso Tahini Dip is dependent on how thick you want the dip to be.