Last night, my eldest sister came to visit and I invited her for dinner. I was preparing to cook yakitori. Early in the morning, I bought a large naked neck chicken. I deboned the chicken following the youtube video on 1 Michellin star yakitori resturant in San Francisco. I am quite happy with the results.
I made quite big sticks and my meat pieces are in big chunks. So it is harder to grill. I also follow the Japanese way i.e. no seasoning, only salt during grilling. When the chicken is about cooked, apply the teriyaki sauce. I managed to reproduce the smoky chargrilled taste and it is so similar to those in a yakitori resturant rather than the Tori-Q which is very sweet and heavily flavored.
It is the first time I used the portable high heat torch to light the charcoal and while disengaging the torch from butane cannister, I burned my pinkie. Now I am sporting a huge blister. I will need to pay attention when dealing with high temperature metal devices.
2 comments:
Congrats BL for successfully cooked the yakitori chicken..it is quite a feat actually :)
Thanks, BL. I feel pretty good about it. It takes time to learn and the Japanese cookbook, videos and most important a charcoal stove. I am lucky to be able to do outdoor cooking.
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