Brochettes et marrons

Brochette is the French for skewer, and it’s usually meat and veggie ones. Then the season of kuri (Japanese chestnut)is open…

Small steak cuts of lean Japanese beef.

On skewers with onion and red sweet pepper. I’ve passed olive oil, salt, black pepper and thyme. Let one hour.

Then grilled.

The chestnuts roasted with a few small sweet potatoes.

This fiery soup is made in the blender with the cut outs of onion, red pepper, a glass of white wine, 2 tbs of sesame, 1 ts of miso. Then simmered a few minutes.

I heart skewers

Mini yakitori lunch with skewers of chicken hearts. But let’s start with veggies :

Red sweet pepper.

Summer kabocha.

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).

Konnyaku noodles and sweet chili sauce.

Shishito no kushiyaki – A skewer of lion peppers

A.simple.Japanese.delight.

Take tasty ingredients, do the minimum to showcase them.
These small Japanese peppers, called shishito (lion pepper) have spent the Summer under the sun, and you can smell and taste it. They have an incredible flavor.

I caught them with my spear and grilled them in the oven toaster just 4 minutes. Grrrr…

Disbanded ! I enjoyed them very hot, with shichimi togarashi (7 spice mix).

Yaki-hearts

A heart shaped yakitori lunch.
Tori is bird, yakitori is grilled chicken, the generic name for the Japanese small chicken skewers. All parts are used. You can grill on a brasero, if you have. I use the oven toaster for my individual y-t.

Before you saw yakitori (click on text) :
with negi leeks

gizzards

salt grilled tsukune (meatballs)

sauce tsukune

sesame tsukune

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Today chicken hearts. They are opened flat on small skewers.
You have 2 options :

Shio-yaki. Salt grilled. Just sprinkle coarse natural sea salt, then grill.

In sauce. You can buy a yakitori sauce if you like buying stuff. Or simmer a little soy sauce with mirin, sugar or honey (or a mix) and add a very small amount of starch if you wish it was thicker.
Coat your skewer in that sauce. Start grilling. Paint again with sauce. Finish grilling.

The 2 types.

On the table, also serve the rest of sauce, and shichimi togarashi (7 spice mix), on a side plate. For more flavor, you can dip the skewers before eating. Or not. The flavor of the grilled meat is enough.

Heart color side : salsa soup. Tomato juice, Louisiana chili, tomatillos, green pepper.

Tomatillos would not float (unless supported by green pepper or their “package”. They fell in the bottom of the soup.

Matsutake kayaku gohan. Flavored rice. In the rice cooker, I added soy sauce, mirin, spinach stalks and matsutake mushrooms (sliced stalks). For the color, I mix in spinach leaves at the end. It’s genmai, brown rice here.