Lacquered yakitori balls and grilled kabocha

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Sauce tsukune.

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Sesame tsukune.
Two more variation of tsukune (meat balls) of yakitori (grilled chicken skewer bars). For simple “salt” version, see here.

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Yep, they are painted…

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The boiled balls (preparation here) are put on skewers, then painted several times with sauce, before, during and after being grilled under the broiler or on a brasero. I have not made my sauce, I’ve used the fruity Bulldog sauce (more here). Some yakitori shops use that, but most make their mix.
For the sesame ones, after 2 or 3 times, I stopped adding sauce but passed the skewer in a mix of white and black sesame seeds.

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As I used the oven-toaster, I also grilled thin slices of kabocha pumpkin. Just like that, no salt, no oil. It’s delicious.

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Vegetables (raw red onion, blanched and cooled okra and ninniku-no-me garlic stalks) and the leftover of creamy pesto dressing (preparation here). I mixed and let one hour.

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Then 2 appetizers, I kept them “nature” without adding salt :

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The seeds of kabocha, baked with the rest.

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Edamame.

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So I had a small casual dinner… well, that was a lunch.

other yakitori

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