Yakitori is one of the simplest dishes in Japanese cuisine, and yet so commonly maligned. Literally translated into “grilled chicken” (yaki=grilled, tori=chicken), these chicken skewers are a favourite of the Japanese especially after a late night drinking, and are served up at various street stands shrouded in smoke emanating from hot coals. And making them at home can really be as simple as threading on some cubed chicken, and firing up that barbecue.
The secret to this amazing dish?
WOOOOOOOOO!!!! I’m so excited to finally be releasing my first Periscope recipe – it’s taken a crazy amount of planning, but we’re finally ready to kick off! This week is all about ‘Straya, mate,…
Time just flies, doesn’t it? Australia Day is almost upon us, and we know that you’re not truly ‘strayan until you fire up that barbecue! Well, while most people will turn to a really…
There was a period of time when I was absolutely obsessed with barbecue. Like barbecue errthang. Meat, marinaded, plain, sausages, basted, wings, foiled…I mean, ERRTHANG. Because it’s all about that smoke, ’bout that smoke,…
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Before there was all the ramen, food festivals and fine dining, there was meat on rice. From charsiu to siu yok to braised duck, this simple combination represents a staple-turned-addiction that has contributed to…