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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
, 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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[...] (removed from the bamboo skewers and transferred to cute animal skewers after they were cooked – Recipe here. ) and carrot stick [...]
[...] then doused it liberally with yakitori sauce. I made my yakitori sauce in advance, following this recipe, then stored it in the refrigerator. Afterwards, I skewered the shrimp on plastic animal design [...]
[...] Contents: • Ground Chicken in Yakitori Sauce. Since I woke up late, I wanted a very simple dish for the ground chicken I set to defrost the night before. I figured a quick sauté in yakitori sauce would work. It turned out yummy and perfect with rice. • Rice. Under the Ground Chicken. • Dragonfruit. A waxy, spiny red fruit with white flesh speckled with lots of seeds. The texture, thanks to the explosive little seeds, is reminiscent of kiwi fruit. Taste-wise though, it’s more like watermelon in its blandness—just slightly sweet yet, very refreshing. • Even Fancier Fishballs! The colors and designs indicate different variants and flavors. The green is a fleshy crabstick variant, with an interesting leathery outside. The orange striped one is a crab variant, with a creamy crab-filled center. The yellow striped one is supposedly unagi (eel) with a mush, flavorful yellow center which I assume is unagi. ^_^;; It doesn’t taste quite like the barbecued unagi that’s usually sold in Japanese restaurants and groceries, but it still has a nice, savory taste so I like it. • A soyfish of Ponzu. I usually eat the Fancier Fishballs! with Ponzu, a soy-Japanese citrus dip reminiscent of Pinoy Toyo-Mansi. They’re really quite similar, though Ponzu has a sweeter, more orangey taste than the tangy sourness of Toyo-mansi’s Calamansi (Philippine Lemon). Ground Chicken in Yakitori Sauce v. 28 August 2007 1 tsp oil 100g ground chicken 1-2 tbsp yakitori sauce (from Yakitori entry.) [...]
[...] of the day’s activities was a tour of their kitchen. Their chef showed us how to make yakitori, or barbecued chicken. They usually marinate the chicken in a soy-based marinade, then skewer it alternately with leeks, [...]
I love this foodsite, from food prep to arranging them in cute bento boxes, damn so artistic! ^_^. i wish i could have a pair of those bento boxes also. i wonder where can i bought those.
Thank you KM_07! I’m glad you’re liking it here. About bento boxes, they can be bought online, your local Japanese groceries, and sometimes, even normal western style stores have them too. Just check out the lunchbox section