To blow away summer fatigue, I went out to drink yakitori in the garden.
I decided to cut the thigh meat into different parts and check the difference in taste.
I savored the plump and juicy grilled thigh meat and was once again amazed by the effect of the charcoal grill.
I compared the taste of the thigh and shank parts of the thigh meat and found that the difference was not that great. Still, the thigh part was grilled plumper and had a smoother texture. At the first bite, it felt like it made a big difference. The larger thigh part is the best for first contact.
[Sauce]
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sake
1 tablespoon sugar
Green part of green onion
* Simmer on low heat until reduced to 1/3 of the original volume
[Lightly pickled celery]
1 stalk of celery
☆Seasonings
1 tablespoon white dashi
1 teaspoon sugar
1 tablespoon vinegar
1/2 teaspoon salt
Salted kelp, appropriate amount
Chili pepper (sliced), appropriate amount
[Tomatoes with yuzu pepper]
Cherry tomatoes, 6 large or 8 small
Baby cheese, 2 pieces
☆Seasonings
1/2 teaspoon salt (sprinkle on tomatoes)
1 tablespoon olive oil
1 teaspoon yuzu pepper
1.5cm garlic tube
Негізгі бет Happiness at just 50 yen per skewer: Yakitori grilled on a charcoal grill using only thigh meat:
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