One of the pitfalls of making yakitori before work in the mornings: I now smell like a Yakitoriya. ^_^;;
Yakitori and grilled eggplant basted with yakitori sauce. I removed the yakitori from their skewers to fit my bento box better.
Rice garnished with a carrot and flat-leaf parsley flower, and quail eggs in yakitori sauce.
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 v. 30 August 2011
green onions, cut into inch long pieces
wooden skewers, soaked in water (to prevent burning)
1/3 cup soy sauce
1/4 cup sugar
3 tsp sake
1 tsp flour
1. 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. Mix together sauce ingredients, then bring to boil. Lower heat and simmer until slightly thickened.
5. 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.
6. 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.
A Taste of Japan
by Masaki Ko