Food is culture

Ingredients:
30 red crawfish
40 ml soya sauce
40 ml mirin sauce
sansho

Equipment:
Bowl
10 skewer
ErreGrill

Method:
Cut crawfishes’ head and legs, wash and dry them, then cut the crustacean along the back.
Spit 3 crawfishes for each skewer and preheat the ErreMix oven with the ErreGrill insert in the cooking chamber in convection mode at 220°C. Mix the soya sauce with the mirin sauce. Lay the skewers on the grid for circa 2 minutes until they get the distinguished mark, then marinate them and finish the cooking.
Serve immediately.