However Yakitori refers to a grilled skewer of small pieces of meat - generally chicken.
Serves 48 small boneless chicken thighs - cut into 4 pcs each
8 green onions
Tare Sauce - the glaze to baste and marinate the chicken in.
Marinade4 tbsp sake
1 tbsp mirin
1 tbsp sugar
5 tbsp tamari soya sauce
Boil for 8 to 10 minutes. Cool.
Toss the marinade over it all. Keep aside for 20 to 30 minutes.
Thread 8 skewers of bamboo that have been soaked in water - this avoids them from burning on the fire.
Grill or place in the oven. Cook until cooked through.
Photo courtesy Niloufer Mavalvala, Fazilah Vajid and Atiya Alibhai
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The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.