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
second photo by Fazilah Vajid
My published cookbooks are available for sale through myself and on amazon.
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.