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Chicken Yakitori Japanese Skewered Chicken
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Chicken Yakitori Japanese Skewered Chicken
Ingredients3 green onions, cut into 1" strips lengthwise 8 green peppers, quartered and seeded 2/3 lb. chicken livers 1 clove garlic 1-1/3 lb. boned, skinless chicken breastBarbecue Sauce:1/2 cup soy sauce 1/2 cup mirin 1-2 tablespoons sugar pepper bamboo skewers or sticks Method:1. Pierce skewer through sides of green onions. Skewer green peppers in the same way.2. Cut livers into 4-6 pieces. Soak in water to remove odor.3. Crush garlic, add to 5 cups boiling water; add livers (do not overcook), drain in colander. Skewer livers.4. Cut chicken into bite-size pieces.5. Thread chicken on skewers.6. Arrange skewers on platter.7. Simmer Barbecue Sauce until reduced to half of original quantity.8. Place gridiron over high heat, arrange two bricks on both sides. Barbecue, brushing with sauce, until cooked as desired. Sprinkle with pepper. Let guests help themselves. Eggplant Miso Soup1 quart boiling water 2 tablespoons Miso 1 Carrot -- chopped 2 Scallions -- chopped 1/2 cup Tofu -- cubed 1 cup Eggplant -- juliennedIn boiling water, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until vegetables are tender. Japanese Potstickers/ GyozaNira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.4-5 leaves Chinese cabbage, minced 1 bunch Nira, minced 2 large green onions, minced 2 cloves garlic, minced 1 small piece ginger, grated 2 tsp salt 1 tsp white pepper Dash of Japanese soy sauce ...
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