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Bob in Iowa said:OOOO yakitori is one of my favorites. Thanks for the recipe Misa. I also like to sprinkle some ichimi on the yakitori just before I eat it.
One of the things that I had forgotten about until the first time I ordered yakitori during our recent trip to Japan, is that a lot of people like to eat it with the chicken just seered on the outside, but raw in the center.
I ate one skewer and then quickly handed the other two back to the shop owner, smiled and asked yoku yaki kudasai. The shop owner laughed as I quickly downed my beer to wash down the raw chicken that I had just eaten, and brought me another beer along with some well done yakitori.
epigene said:Really? Are you sure?
superblur said:any people know what nice things to grill for yakitori beside the normal stuff.....also how to make yakitori sauce? plz help...thks
Sensuikan San said:I don't know how authentic it is - but you're not truly "stuck" with chicken.
Just for a change, I've tried rustling up Quail [テェG(窶堋、窶堋ク窶堙ァ)uzura] - "Yakitori Style" (?)
... and very nice it is too! It also looks great in presentation (leave the birds - poor little things - whole ...) - give it a try!
... and Misa J's sauce is right on the button with my own preference - give or take a teaspoon or so !
Bon Appetit!
ニ淡ニ停?。ニ停?彈/QUOTE]
Yes, John's suggestion is good!
Although yakitori is associated popularly with chicken, it traditionally was not. If you go to top "yakitori" restaurants here in Japan, they serve other poultry, too. I have eaten quail and sparrow in the past. Quail is very good. Sparrow--it has so little meat you can never tell how good it is...
Today, yakitori has been expanded to include pork on skewers as well -- eaten with yakitori sauce or salted (and sprinkled with lemon juice, depending on the ingredient). Creativity is the trend in Japanese cuisine today, so there might be other alternatives I have not seen yet...
John: BTW, I love your sig!!
epigene said:Really? Are you sure? I don't think the Japanese LIKE to eat yakitori raw in the center. If they do at such places, I think they don't want to bother the cook by asking once again or interrupt the fun. (Quite a few Japanese think that way.) With the bird flu threat and all, I won't eat undercooked chicken!!
Personally, I think such yakitori shops should wise up or shut down! (I don't frequent yakitori shops but on the rare occasions I have, the chicken was well cooked.)
Muroran and Higashimatsuyama are the cities known for pork "yakitori"epigene said:Today, yakitori has been expanded to include pork on skewers as well -- eaten with yakitori sauce or salted (and sprinkled with lemon juice, depending on the ingredient).
misa.j said:Chicken livers, skin, minced chicken balls and wings are also delicious.