I was really set on a Salmon skewers(raw spiced salmon..Grilled on skewers) since in my book yakitori is skewered food.(even if its not the original) I had my mind set and watched the post again and it said "Chicken" a well. Salted my plans but here we go:
Here is a great simple way of doing a Yakitori sacue:
6 tablespoons Cane sugar
8 tablespoons Japanese soy
4 tablespoons Sake
3 teespoons corn starch. *edit* Followed a tips of 4 but i change this to 3 for everyone that wanna try it. A bit thick when cold.
Mix the starch with the soy(no lumps) add everything else and cook on slow heat untill it thickens up.
This is what goes on the skewers. Salt/chili flakes and schezuan pepper goes into a mortar and lightly dusted over the chicken.
Was set on a cold tater salad...If i would use Salmon. Rice was an alternative..But would prolly look a bit boring.(since i dident do any extra) So we did a fast stirfry with Eggnoddles,Bell,Spring onions and added some sweet chili sauce at the end.
Emilie made a paste out of feta/chili/bell and wraped in a icebergsalad leaf.(blanced the leaf and then put in ice cold water)
A bit blurry couse the fire was way to hot after the stirfry. Felt paniced when i saw how fast it burned.
Plated somthing like this. Served with a glas of sake. (cant stand this stuff...I had a beer)
Better then i thought since im not really a fan of a sweet cook like this. Emilie loved it and that´s what matters.
Thanks for your time...And thanks Dwain for pulling me outside my comfortzone. Needed in my low state.
What is this Yakitori thread without the masters Jim Lampe And B0B Corell! I nominate you both!
