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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. ^_^;;

Yakitori Bento

Bento #23 • 22 June 2006

Chicken Yakitori

bottom tier:
Yakitori and grilled eggplant basted with yakitori sauce. I removed the yakitori from their skewers to fit my bento box better.

Quail Egg Yakitori

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 skewers

Sauce:
2/3 cup soy sauce
1/2 cup sugar
5 tsp sake
1 tbsp 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. 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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3 Comments »

2007-06-10 03:35:32

[...] (removed from the bamboo skewers and transferred to cute animal skewers after they were cooked - Recipe here. ) and carrot stick [...]

 
2007-06-14 17:13:17

[...] 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 [...]

 
2007-08-29 12:59:15

[...] 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.) [...]

 
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