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yakitori (焼き鳥) and kabayaki (蒲焼)

my version -- with chicken ball and swordfish...

"Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. " -- Wikipedia
"Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle."-- Wikipedia
Served with soba, braised vegetable, and fish cakes...

This version served with carrot daikon slaw...


© Faisal Hoque
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