In the summer we try to grill as often as possible. This summer, the book “Planet Barbecue” has been our guide. The yakitori recipe is from the book, with my addition of leeks. The others are made up by me from various sources.
Yakitori (serves 4):
- 1 cup chicken stock
- 1 cup soy sauce
- 1/2 cup mirin
- 3/4 cup sugar
- 1 green onion, crushed
- 1 clove garlic, crushed
- 1 slice ginger (1/4 inch), crushed
- 1 strip lemon zest
- 1 1/2 lb chicken, kebab pieces
- 1 leek, kebab pieces
Boil all ingredients except chicken, then simmer for 10 minutes, stirring, until thickened. Skewer the chicken alternating with leek and heat the grill to high. Reserve some sauce for dipping, and use the remaining to baste the chicken, both before and during cooking. When chicken is browned and cooked through, serve with reserved sauce.
- as much hot rice as needed to satisfy diners
- same sauce as above for basting chicken
While rice is still at least warm, form into flattish coherent balls. Place on grill in a cooler area. When one side is toasted, flip and baste the just grilled side. Repeat until both sides have been grilled, basted, then grilled a second time.
- Chinese hot mustard
- a little soy sauce if desired
Mix mustard and miso, adding a little soy sauce if too thick. Let asparagus marinate briefly, then grill, basting with marinade.