Smells like Yakitori
One of the pitfalls of making yakitori before work in the mornings: I now smell like a Yakitoriya. ^_^;;
bottom tier:
Yakitori and grilled eggplant basted with yakitori sauce. I removed the yakitori from their skewers to fit my bento box better.
top tier:
Rice garnished with a carrot and flat-leaf parsley flower, and quail eggs in yakitori sauce.
add-ons:
In the Hello Kitty container is the mango pudding that never dies! More than a week in the fridge and still good, I’m down to my last 2 pudding cups. I also have a little sauce cup of milk. And of course, as additional munchies, a handful of green tea marshmallows!
YAKITORI RECIPE
Chicken skewers:
chicken breasts / thighs / whatever fleshy part you prefer
green onions, cut into inch long pieces
wooden skewersSauce:
2/3 cup soy sauce
1/2 cup sugar
5 tsp sake
1 tbsp flour1. Wash / soak the skewers in water. This is to prevent the wood from burning.
2. Cut the chicken into bite-sized chunks, with a little allowance for shrinkage.
3. Skewer the chicken and the green onions alternately. I usually put around 4-5 chunks per skewer.
4. Baste the chicken with the sauce, then grill over medium heat for 5-10 minutes until cooked but not dry. Baste the chicken with the sauce while grilling for extra flavor.
5. Serve while hot.additional note: The sauce is also great with quail eggs :D, and I guess with any other vegetable or meat they serve at traditional yakitoriyas.
adapted from:
A Taste of Japan
by Masaki Ko
Periplus Publishing
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