Yasai Yakitori (grilled japanese skewers with yakitori sauce)

In true tradition of most yakitori dishes, these yasai (vegetables) are in keeping with the tradition. They form a colourful and flavoursome side dise, and can fit in almost any setting, being as a starter, accompaniment to a main course, or a delightful finger food on buffets. They're also extremely easy to make. Did i happen to mention they're healthy also?

You will need:

1 courgette, cut into 1 inch pieces
3 thick spring onions, bulb only, cut in 1 inch chunks (sliced diagonally for aestheics)
1 orange or yellow pepper, trimmed, deseeded, and cut into 1 in chunks
6 button mushrooms
6 cherry tomatoes
Vegetable oil
salt and white pepper
2 tbsp yakitori sauce
6 bamboo skewers, soaked in water for about 2 hours

Thread 1 of each piece of vegetable on each skewer, the order doesn't matter so much, but for aesthetics and uniformity, remember your original configuration. Brush with vegetable oil and season with salt and white pepper.

Heat a heavy bottomed frying pan or griddle until smoking, then add the skewers turning frequently for 4-5 until golden brown.

Drain on kitchen paper to remove excess oil. Brush with yakitori sauce and serve.

Devour.

Chicken Kara-Age

Image courtesy of bonappetit.com

Kara-age (Pronounced ka-ra-ar-gay) is a wonderful side dish often served in Japanese fast food settings, small hot buffets and other suitable occasions. Its wonderful also as a snack for when guests stop by as it can be cooked fairly quickly. Its perfect for this reason for the festive season, and works well also as a starter served with a noodle salad or some caremelised sweet potato wedges. (and a wedge of lime).

Traditionally deep fried, but this recipe uses a small amount of oil and finishes in the oven to keep the amount of oil used to a minimum. Youll also notice a difference in flavour too, as its cooked a bit longer.

You will need (per large serving)

275g boneless thigh meat
4 tablespoons of kara-age sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons cornflour
1 beaten egg
vegetable oil

Marinate the chicken in a small bowl in the kara-age sauce for at least an hour, although overnight is better.

In a seperate bowl mix the herbs, egg and cornflour into a uniform paste. Coat the marinated chicken in the mix and then sear in a frying pan with a small amount of vetegable oil.

When the chicken is seared both sides, place on a greased baking tray in the oven at 200C until cooked (about 15 mins).
Serve with necessary accompaniments. If on its own a wedge of lime and a bowl of the kara-age sauce or even hoi sin will go well.

Devour.