Welcome to Skewer It
Grilling Yakitori Chicken Thigh (momo)
Click here for an Animoto Slide Show Skewer It.
Welcome to skewer it! I want to share easy and healthy recipes. Keeping the recipes simple allows us to enjoy the natural flavors of the meats and vegetables. Simply adding good sea salt is a great way to bring out the best flavors.
This is a menu blog for grilling with skewers. My personal experience comes from a particular type of skewer cuisine known as Japanese yakitori, which I plan to share with you. Other than yakitori inspired cuisine, I hope to add other styles such as satay, kushiyaki, and kebobs to this menu blog.
Skewer Chicken Thighs grilled just right
February 28, 2010 at 8:46 pm
Wow, they look soooo good!!!
Is there a special kind of charcoal for Yakitori?
Your coal looks different
March 5, 2010 at 7:52 am
The charcoal is called bin cho tan. It’s a special coal made of white oak. Burns very hot and very slow, perfect for barbecuing. Thanks!
March 5, 2010 at 3:12 am
I guess they must be a relative of the Indonesian Satay… look very meaty and yum!
March 5, 2010 at 7:44 am
I think they must be related too. I want to try Satay too.
Thanks!
March 11, 2010 at 12:20 am
おじゃまします！
それにしても、美味しそうな画像です。
つやつやといい具合に焼けて、音まで聞こえてきそう。
食べ応えのありそうな大きなお肉！
塩でいくそれともタレで？
ではでは、冷えたビールを片手にガブリ・・・と。
ごちそうさまでした。
March 11, 2010 at 9:42 pm
ありがとう！私が作っているタレは美味しいですがやっぱり塩のほうが焼き鳥に合います。塩の方がビールがおいしいです。
March 12, 2010 at 11:04 am
Great looking blog. Looking forward to finding great recipes. Is Tsukune on the way?
March 12, 2010 at 6:59 pm
Tsukune!? Already? I have a great tsukune recipe and it is coming, but it’s a tough one. Thank you for the comment!
March 15, 2010 at 5:33 am
how brilliant – I adore yakitori when it’s done properly, your’s is oishiso!
March 19, 2010 at 1:00 am
Thank you!
March 15, 2010 at 12:24 pm
when’s “dii’s” opening dude?
March 19, 2010 at 1:01 am
Good question. Where should it be?
March 18, 2010 at 10:25 pm
Hey looks good man!
That doesn’t look like a standard grill though. Did you make that yourself?
March 19, 2010 at 1:03 am
Thanks! Let’s cook some yakitori soon.
March 24, 2010 at 6:51 am
Mmmmmm! I love skewered food! Some of the best food in Korea is skewered stuff you get from street vendors! Looking forward to your recipes!
March 25, 2010 at 10:33 am
Where do I get the coal from? And the grill is from where?
Looks sooo delicious….You should bring in some samples =)!!!
March 25, 2010 at 7:23 pm
Coals and grill are from Japan. I’ll cook some up one day during lunch break.
March 25, 2010 at 9:02 pm
I wanna eat your Yakitori.
Here’s that recipe I talked about Today + some of my recipe.
1) Buta kushi Ginger Parmesan
Pork Belly meat + Spanish Onion + Thin Sliced Garlic+ Salt & Pepper -> Grilled -> Sprinkle Parmesan Cheese & Minced Beni Shoga (Or Minced Sushi Shoga)->GOOD. Try!
2) Korean Daikon Tare
Korean Red Paste + Daikon Oroshi (Fine-Minced White Radish) + Ponzu (or Soy Source+ Clementain Juice + Lime Juice)
This Tare’s good for any Shio-Plane cooked Yakitori.
3) Cabbage Dressing
In my home town, Fukuoka, you get lightly pickled cabbage/ or salada cabbage with Yakitori all the time. Here is the dressing recipe
(Rice Vinegar + Brawn Sugar + Little Bit of Sake/ or Shocyu + Soy Source + any citrus juice: ie lime or lemon, Kabosu is the best)
You can Marinade Cabbage in here for a night (becomes like Sour Krauts) or you just can use this tare as dressing.
By the way, Yakitori + Sour Kraut is good for the substitute.
4) Mini- Fillet Minion
Diced Beef Fillet Bacon rapped and Skewed.
Eat this with Horse Raddish,,,,.
Happy Skewing!
March 25, 2010 at 9:33 pm
Sounds great. I can’t wait to try them.
April 5, 2010 at 7:19 pm
Dear Friend!
Greetings from Shizuoka, Japan!
Thank you so much for visiting and leaving a comment on my blog!
I will link all my yakitori postings to your blog for a start!
When did you start your blog and how far do you plan to expand it?
Feel free to borrow any pics or articles on my blog as it is for sharing!
Looking forward to talking to you very soon!
Best regards,
Robert-Gilles
http://shizuokagourmet.wordpress.com/
(in case WordPress takes you to my Fantasy Novel Blog!)
April 8, 2010 at 12:48 pm
Ok, so now you have Luna in the act. Pretty good! I will have to try the bacon wrap and the apple sauce. Keep experimenting and when you go to Japan bring back some new ideas for the rest of us.
April 29, 2010 at 6:41 am
Hi. I buy a lot of chicken gizzards、my cat’ favorite and her staple food. How would you prepare gizzards for Yakitori, I mean for human consumption? With her permission I may want to try some. (I also buy chicken hearts, Hatsu, to mix with chopped gizzards and livers but they are not that tempting. )
April 29, 2010 at 8:25 am
Hi! Now we’re getting to the good stuff. Your cat has good taste! It isn’t that healthy, but definitely tasty. The key to these types of foods is freshness. I don’t buy hearts, liver, or gizzards from large grocery stores. I usually find them in smaller European type stores. I’m not sure what’s in your area. After freshness, size is important. If the heart, gizzard and liver are too small it is difficult to trim them. And trimming them does make a difference. You have inspired me to make these now. My next posts will be hatsu, tsunagimo, and liver. Oh, liver is probably my favorite of all yakitori. The perfect way to make them is with salt and the center rare. Stay tuned…
April 30, 2010 at 5:01 pm
OK, I will stay tuned. I normally do not care for giblets but they do smell good when being boiled. No I do not have a goumet butcher around. Yes, I am aware giblets are not known as a health food even for a cat, but she (one of my two cats) would rather die of hunger than eats normal canned cat food.
April 29, 2010 at 8:27 am
P.S. I didn’t forget about the tsukune…
May 1, 2010 at 7:55 am
Yoroshiku.
June 1, 2010 at 9:17 pm
Nice cooking Skewer it last weekend!
The chicken was excellent as usual, and I was really happy to eat the tasty tsukune! It’s been a really long time since I’ve eaten tsukune, so that was a real treat!
The bacon and okura was a really powerful combination, so I hope you cook that one again soon =c)
Rock on!
June 1, 2010 at 9:54 pm
Thanks Andrew! It was fun!
June 27, 2010 at 2:04 pm
I saw your comment on my bbq blog and thought I’d stop by and check out your site. I love your bbq niche.
June 27, 2010 at 8:12 pm
Thanks! Your blog is great. I pretty much only know yakitori, which is limited to mostly chicken. I want to expand it more.
July 5, 2010 at 8:43 am
D San, Great site and I would love to learn more about yakitori. Cook some for me again sometime.
July 17, 2010 at 1:57 pm
It looks so good! I am so surprise you are still cooking Yakitori!!! I really miss Yakitori, Tsukune… etc, my Japanese food. You make me miss my home town “Fujishiro”, Japan!
September 8, 2010 at 11:53 pm
I finally got the time to chime in on your site great job.
September 11, 2010 at 7:52 am
Thanks!
October 19, 2010 at 9:12 pm
Want to buy the grill. Please get back to me asap.
November 16, 2010 at 12:46 pm
We’re gearing up for another yakitori and sake tasting next month. I’ll got some details for you.
December 29, 2011 at 10:16 pm
Great looking site and grill. I can’t wait to get mine.
Thanks for putting this site together, can’t wait to see more.
January 13, 2012 at 12:19 pm
Hi Mr. D. I just noticed that you have added the long-waited Tukune recipe. I will definitely try it when I find ground chicken breast next time. Ground chicken is not that common here in NJ. I may have to use Turkey instead. Many thanks.
January 15, 2012 at 6:59 pm
Hi Mr. D. I found v. good-looking ground chicken in Target yesterday so naturally I tried your Tsukune recipe tonight. The tsukunes were very good, worth venturing BBQ in the 25F backyard,,, joking! I broiled them in my cozy little kitchen. I never tried the “first deep fry, then grill” technique, which is a wonderful tip for crisp outside, juicy inside tsukune. I covered them with tare gravy (water, soy sauce, sugar) .
A question: Have you tried using chicken bone meal? There is a good Yakitori restaurant, more like a hole in the wall, in Geneva, Switzerland, where I used live and now my husband lives, and they add bone meal (ground nankotsu) in Tsukune. It gives a sort of definition in their texture.
Thanks for the nice recipe! Chieko, NJ
January 16, 2012 at 12:02 am
Hello Chieko,
BBQ’n in the snow is fun!
Yes, I have tried tsukune with nankotsu. We simply called it Nankotsu Tsukune. It was so good and so popular. We can’t find it here in Chicago either. The nankotsu comes from the joint between the chicken thigh and leg, so you could get some if you wanted to cut them up yourself.
Please let me know the name of the yakitori place in Geneva.
Darryl
January 16, 2012 at 6:23 am
Good morning Darry san.
It is 16F outside, another perfect day for BBQ!
Regarding nankotsu, my best bet may be to wait until next Christmas and use the part from the turkey skeleton.
Here it is. I was pleasantly surprised with Sumo’s high rating. It was new when we found it in mid-1990′s.
http://www.tripadvisor.com/Restaurant_Review-g188057-d1011417-Reviews-Sumo_Yakitori-Geneva.html
January 16, 2012 at 6:46 am
About Sumo again. One comment with only two stars is about the cost performance. In Geneva, you don’t and can’t go for that. Everything, from a box of tissue to renting an apartment, is soooo expensive there. Despite that, I hope some day you and N san will visit Geneva, if not yet, and try Sumo. Chieko