Well. As a skilled person in the art of cooking I have many favourites, one of my top favourite dish is "Yakitori" "Grilled Chicken balls on a bamboo skewer"
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Ingredients:
- Eight Chicken thighs with skin, "Bone-less"
- Eight large, Thick spring onions "(Scallions), Trimmed
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Ingredients for the Sause:
- 60ml/4 tbsp of Sake
- 75ml/5 tbsp Shoyu
- 15ml/1 tbsp Mirin
- 15ml/1 tbsp Caster (Super fine) sugar
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Serve to the side with:
-Shichimi togarashi, Sansho or lemon wedges
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How to make the "Yakitori"
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1. First make the yakitori saurce. Mix all the ingredients together in a small pan. Bring to a boil, then reduce the heat and simmer for Ten minutes, or untill the sauce has thickened.
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2. Cut the chicken into 2.5cm/1 in cubes. cut the spring onions into 2.5cm/1 in long sticks.
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3. To grill (Broil). Prehear the grill to high. oil the wire rack and spread out the chicken cubes on it. Grill both sides of the chicken untill the juices drip, then dip the pieces in the sauce and put them back on the grill,. Grill for 30 seconds on each side, repeating the dipping process twice more.
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4. Set aside and keep warm. Gently grill the spring onions untill soft and slightly brown outside. Do not dip. Thread about four pieces of chicken and 3 pieces of spring onion one after each chicken piece on to the bamboo skewers.
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5. Arrange the skewers on a platter and serve sprinkled with shichimi togarashi or sansho, or accompanied by lemon wedges
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And thats how you make Yakitori
You sometimes see Tsunade or anko eating. "The chicken on the stick"
------
Ingredients:
- Eight Chicken thighs with skin, "Bone-less"
- Eight large, Thick spring onions "(Scallions), Trimmed
----------
Ingredients for the Sause:
- 60ml/4 tbsp of Sake
- 75ml/5 tbsp Shoyu
- 15ml/1 tbsp Mirin
- 15ml/1 tbsp Caster (Super fine) sugar
----------
Serve to the side with:
-Shichimi togarashi, Sansho or lemon wedges
----------
How to make the "Yakitori"
-----
1. First make the yakitori saurce. Mix all the ingredients together in a small pan. Bring to a boil, then reduce the heat and simmer for Ten minutes, or untill the sauce has thickened.
-----
2. Cut the chicken into 2.5cm/1 in cubes. cut the spring onions into 2.5cm/1 in long sticks.
-----
3. To grill (Broil). Prehear the grill to high. oil the wire rack and spread out the chicken cubes on it. Grill both sides of the chicken untill the juices drip, then dip the pieces in the sauce and put them back on the grill,. Grill for 30 seconds on each side, repeating the dipping process twice more.
-----
4. Set aside and keep warm. Gently grill the spring onions untill soft and slightly brown outside. Do not dip. Thread about four pieces of chicken and 3 pieces of spring onion one after each chicken piece on to the bamboo skewers.
-----
5. Arrange the skewers on a platter and serve sprinkled with shichimi togarashi or sansho, or accompanied by lemon wedges
-----
And thats how you make Yakitori
You sometimes see Tsunade or anko eating. "The chicken on the stick"
