Butterflied Poussin with Yuzu Honey Glaze

Name: Butterflied Poussin with Yuzu Honey Glaze
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; Sake-Mirin Spray; 1½ tbsp runny honey; 1½ tbsp yuzu juice; 2 tbsp olive oil; 2 whole poussin

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Poussin is a great small bird for robata, benefiting from the intense heat and short cooking time, leaving it tender with a slight hint of gamey flavour.

Ingredients

2 whole poussin
2 tbsp olive oil
1½ tbsp yuzu juice</

Asia
Japan
Starter
Gluten-free

Method

Start the robata grill. To prepare the poussin, remove the neck and parson’s nose, cut down the centre of the back and open up the poussin (like a book). Turn the bird flesh side up, then place your hands flat on the bird and press it flat using your body weight. Rinse the birds under cold running water, dab dry with kitchen (paper) towel, then rub the