It takes the binchotan charcoal sticks from Japan, they get very very hot. We had only used it once (because the charcoal is kind of a pain to light and the cooking surface is pretty small) and decided we were way overdue.So, off to the Japanese market we went for pork belly, yakitori sauce, veggies (eggplant & shitake mushroom)
and hamachi-kama (yellowtail collar) which I did under the broiler:
We found some mochi dango (little mochi balls covered in this sweet sauce) too, that we will pop on the grill just to warm them for dessert. Oh, and did I mention beer & sake??I already had some chicken wings, so I made the Spicy Grilled Chicken Wings with Lemon & Garlic from "A Flexitarian Table" to cook up. I made these before and they were literally inhaled by kids before I could take a photo. The combination of ginger, garlic, soy, lemon & jalapeno pepper (courtesy of our friends' garden!) really give these an awesome flavor. I left out the rosemary this time.
They didn't have the sliced pork belly that we usually buy, so I had to improvise & slice myself into skewerable pieces. And now I know where to buy smallish pieces of pork belly to make into bacon and pancetta!!
Unfortunately the little grill didn't work out as planned (the charcoal didn't want to stay lit) so we used our regular grill. It was all still delicious, even an hour late.
No comments:
Post a Comment