June 9, 2008

Yakitori (Continued)/焼き鳥(続き)

Yakitori is usually seasoned with salt (shio) or soy sauce-based sauce (tare) while being grilled. But I didn't season mine. I prefer letting each diner season their yakitori immediately before having it. I put small amounts of two types of salt on a plate, one being the one I showed previously and the other being the one shown in the photo below, which contains a type of seaweed called hondawara.

The dressing for the daikon salad is umeboshi-based:
Equal amounts of umeboshi paste, soy sauce, and mirin, plus dried bonito shavings (katsuo bushi)
I got some shiso (perilla) leaves from the planter container, shredded them, and soaked them in cold water for some time to remove aku (harshness) and prevent discoloration.

Tama konnyaku, thoroughly "dry heated":


Umeboshi, additive-free, made by my mother:

The umeboshi shown in this photo have some of their salt removed by soaking them in water for several hours.

I know that grilling yakitori over charcoal is the best way, but I don't have the necessary equipment, and I prefer grilling it in the toaster oven.

I pan-fried the remaining bits of chicken, with no oil or salt.
The skewered yakitori is, of course, authentic, but it looks like "sake no sakana" to me. "Sake no sakana" means something to have with sake or other alcoholic beverages. The pan-fried version looks like "okazu" to me. "Okazu" means something to have with rice.
The distinction between sake no sakana and okazu may not be apparent to non-Japanese people, but sometimes, this distincion is very important.

I made the tare (not shown) for the yakitori by adding one part soy sauce and one part mirin in the pan and heating them for some time.

Miso soup with tofu and enoki mushrooms:

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