Serious Eats: Recipes
Cook the Book: Yakitori
The Japanese term yakitori literally means "grilled bird," and refers to skewers of chicken barbecued over a charcoal grill. Commonly served in casual, inexpensive izakayas (Japanese drinking establishments with food beyond bar snacks) and beer gardens, yakitori is considered by many to be the Japanese equivalent of American fast food.
Traditional yakitori employs a wide range of poultry parts from necks and bones, to offal and skin. But in today's Cook the Book recipe, excerpted from The Best Barbecue on Earth, author Rick Browne uses the boneless, skinless breasts more familiar to Western palates. He rounds out the recipe with additional skewers of shiitake mushrooms, bell peppers, and green onions, turning the dish into a perfect early evening appetizer.
Win 'The Best Barbecue on Earth'
In addition to excerpting a recipe each day this week, we're also giving away five (5) copies of Browne's new book. Enter to win here.