This turned out particularly well tonight.
For the yakitori, instead of the method from The Japanese Grill, I cut the chicken into small cubes and packed tightly on the skewer. I also waited until the last minute to add the sauce, but did about four bastes 30 seconds apart.
For the yaki onigiri, I mixed in diced scallions and sesame seeds, plus sansyo and shichmi togarashi.
Also so did sweet bulb scallions and squash.
Very pleased woth both.


LBGE & SBGE. Central Texas.
Comments
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Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
Ordered, and also ordered some Yuzu Kosho
I do have a question! I've never had grilled onigiri -- I'll have to ask Mom about it. BUT my question for YOU has to do with the sansyo. We have a "big" Asian grocery store in OKC, and I found sansyo near the togarashi, so I bought a bottle. Now I don't know how to use it. I looked online and didn't find much (any!) information. How do you use it?
And I see you're in Central Texas. Have you been to 99 Ranch Market? A good friend and I took our girls to Dallas for the Hatsune Miku concert last month, and stopped in Carrollton to visit Daiso. 99 Ranch Market was in the same shopping center. !!! It's like our store in OKC, but better organized, shinier, and fancier! I'm trying to convince my husband to take a day off of work so we can take my folks sometime this summer.
Cook looks great and very interesting. May have to expand my culinary horizons a bit.
Ive not gone to 99 Ranch Market, Ibut go to Carrollton and will need to check it out, thanks.
I think you'll enjoy 99 Ranch Market! I wish we had one in the OKC area (although, the store we have is pretty big for us, and I'm glad for that!).
I'm pretty easygoing and can joke about being half & half. I can make fun of either side (and myself)!
What Japanese cooking book are you all referencing?