Discreetly tucked on the list of picturesque buildings of shops, apartments, and coffee shops connected with Hayes Valley in San fran, Nojo, a small, restful, friendly space offering Japanese food even on a stick, tempted me to share a modest amount of the restaurants essence. Their seasonal small plates, skewers, tare gravy, and izakaya have made this a well known place with each dinner table and bar stool occupied with a Friday night, so reservations are strongly recommended.

As THAT I devoured bacon-wrapped kushiyaki utilizing chicken and another skewer utilizing bacon-wrapped scallions and chile, I admired the chefs focus and patience to gather each skewer and turn each kind have over the flame until it's just right. Then I thought how fantastic it would to make something similar from home. Food on a stick can be described as popular dish at picnics, potlucks, barbecues and dinner while using the kids. This is the particular recipe I developed, stimulated by my experience for Nojo.

Fun, economical, delicious yakitori. Get willing to get your fingers dusty!

Ingredients

1/2 pound skinless, boneless chicken boobies

2 medium white onions quartered

1/2 pint cherry tomatoes

1/2 goblet honey

1/2 sake

1/2 soy sauce

1/2 garlic cloves

Sauce

In the pot, combine soy hot sauce recipe, honey, and sake and bring to your boil. Add the clicked garlic. Set aside. This sauce can be utilized as a marinade and / or for basting while cooking chicken.

Method

Cut meat into bite-size pieces. Cut onion into quarters, cut bacon slices by two, and wash tomatoes.

Heat grill towards a medium-high setting.

String bird, onion, tomato, and rolled up fecal material bacon onto skewers. String sets depend on the size of the skewer.

Place skewers relating to grill, basting with sauce and investing in keep moist, about 4-7 or so minutes. Keep basting until its cooked or to personal taste. Baste once with left over sauce after removing because of grill. Serve with vegetation, rice, noodles or without treatment.


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