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Hello all! Quick question from a Japanese food newbie: I want to do some Japanese barbecue/grilling this weekend. My setup will likely just be a fire pit with an aluminum-wrapped grate over the fire. My plan is yakitori and tsukune, but I was also thinking of unagi - I had some recently at Zakkushi in Vancouver and was blown away. But... I'm not really familiar with prepping or cooking/grilling unagi (apart from canned unagi I'll break out on occasion with rice for a quick lunch). Does anyone have any tips for making some great, flavorful grilled unagi skewers (or tsukune or yakitori)? Are there any decent shortcuts I can take since I'll probably be short on prep time with work + the tsukune? For what it's worth I was planning on using this recipe for the sauce and tsukune (with chicken stock added per the comments on page 1) and just some pounded and cut chicken thighs for the chicken skewers/yakitori.
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Oct 20, 2014 23:38
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| # ¿ Apr 27, 2024 01:39 |
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