Mini yakitori lunch with skewers of chicken hearts. But let’s start with veggies :
Red sweet pepper.
Chilled cream :
I put in the blender boiled kabocha, a raw red pepper, a few steamed shimeji mushrooms, a little miso and 2 tbs of roast sesame.
Served very cold with freshly ground black pepper on top.
It’s sweet, feeling and refreshing.
Chicken hearts and green sweet pepper skewers. To grill in the oven-toaster.
I’ve painted a few times the hearts with this so-su ( Worscester-style sauce).
Crust : half whole-wheat bread flour
Veggies : steamed aubergine, green bell peppers, black olives
Meat : chicken hearts
Cheezy sauce : miso, sake kasu, olive oil
As it’s too hot for the big oven, I baked it in the oven toaster. The shape is weird as the dough ran away, but that was yummy.
Cooked. The process is the same as for other beans, soaking, boiling…
The base of banbanji is chicken slowly boiled in water with ginger and leek, then let cool in the broth. Later the meat is very tender. Then mungo bean sprouts, maitake mushrooms, red bell pepper, grated ginger…all are raw.
Plus the green soy beans.
Soaked, and boiled.
The sauce is goma dare (sesame, rice vinegar, garlic, ginger, a little sugar).
Soft tsukune recipe :
-For about 150g of meat (not too lean ground chicken), I’ve added a 1 tbs of ginger (minced), 1 tbs of leek (minced), 1 ts of soy sauce, a pinch of sugar, 2 tbs of sake, 1 tbs of sesame oil, plus a little more salt. After adding the previous ingredients and kneading, I’ve mixed in 2 big tbs of potato starch and about 1/2 cup of water. I let it rest 2 hours so flavors can mix.
-Then the balls are formed and boiled. Bring a pot of water to ebullition, pass on medium heat and throw in freshly made balls. When they are done, they are white all around and they come afloat. Take them away. They can be cooled and stored for a later meal, or used immediately.
-Put balls on skewers, oil, salt and grill. It’s the simple “salt grilled style”.
Yuzu citrus and togarashi hot chili pepper tsukune. I also made nira tsukune by adding minced nira (garlic chive) to the mix.
With the broth I made a soup, adding slices of ginger, shimeji mushrooms and negi leeks.
Two more variation of tsukune (meat balls) of yakitori (grilled chicken skewer bars). For simple “salt” version, see here.
Yep, they are painted…
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.
As I used the oven-toaster, I also grilled thin slices of kabocha pumpkin. Just like that, no salt, no oil. It’s delicious.
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.
Then 2 appetizers, I kept them “nature” without adding salt :
The seeds of kabocha, baked with the rest.
So I had a small casual dinner… well, that was a lunch.
Chicken and shiitake mushrooms cooked with makkoli, the Korean fermented rice drink. I’m probably not the only person on the planet doing it but that was an improvisation and I loved the result.
So this is the weapon used for the crime. I’ve associated it to ginger and kuko (goji berries) to remind Korean medicinal drinks.
Cook onion, fresh shiitake mushroom a little in oil.
Then add a chicken breast, a few slices of fresh ginger, a sip of soy sauce, cover with makkoli. Cover, let on low heat.
When the meat is tender, break it in big pieces with a fork. Add goji berries, fresh spinach and a little potato starch if you want a thicker sauce. Cook slowly 5 more minutes.
Served on home-made tortilla colored with turmeric, with kimchi as a side.