My sister's husband is away on a business trip and she was "freed". :P She came over to our place for dinner 2 nights in a row.
The night before I had plans to make Chicken Yakitori and thought I will just prepared a simple Yakitori Don with maybe a bowl of miso soup. It all changed when I woke up.
The morning I went to the wet market, I saw really nice Daikon and instantly made me crave for Radish and Ribs Stew. But I didn't have time to do that as it was going to be a busy day for me. I decided to made Oden instead since the kids love that too.
My sister messaged later and said that she will be coming over for dinner. I realised there might not be enough food. I was only planning to make Chicken Yakitori, Oden and Steamed Egg Custard. I decided to make an additional dish, Pork and Vegetable Stew. The Cheese Stuff Pork Cutlet was an last minute additional as I still have a few pieces of pork left and I didn't want to keep them.
I end up cooking what you see above yesterday (for my sister). I don't usually cook so much for dinner but sometime I just go a little crazy and stuff everybody silly with food. :P
Here's an update recipe of the Chicken Yakitori that I made.
- 4 Chicken Breast, debone and cut into bit sizes
- 1/2 teaspoon Garlic Powder or 3 Fresh Garlic, grated
- 1 tablespoon Sake
- 1/2 tablespoon Light Soy Sauce
- 1/2 tablespoon Sugar
- 4 tablespoon Sake
- 1 tablespoon Mirin
- 5 tablespoon Light Soy Sauce
- 1 tablespoon Maltose or Sugar
How to do it:
- Pat dry chicken and add into marinade.
- Marinate for an hour.
- Meanwhile, combine ingredients for the sauce and simmer for about 10mins or till sauce begin to thicken.
- Set aside to use it for basting.
- Drain the chicken meat and thread the meat using bamboo skewer (soaked in water before hand).
- Grill chicken meat in preheated oven at 220c for 15mins or till you see oil dripping out of the meat.
- Reduce to oven temperature to 200c.
- Bast chicken meat with the sauce and grill for 7mins.
- Turn it around and do the same.
- Repeat the above 2 steps for another 2 times.
- Remove and serve with a squeeze of lemon if you like.
- The meat will turn hard when it's cooled if you are using sugar for the sauce. Unless you are going to eat it while it's hot, I strongly suggest using maltose instead of sugar for the sauce.
- If you like it a little charred on the edge, increase the oven temperature to 200c the last 5mins of the grilling.