Hope everyone had a great Fourth of July! We certainly did. Living on the west side of Manhattan, we were able to avoid the crowds and watch the fireworks display from the comfort of our fire escape.
Did your holiday involve grilling? Mine did, but it wasn’t your typical burgers and hot dogs. Instead I grilled yakitori skewers. Using the recipes of New York-based food writer Harris Salat and Matsuri chef Tadashi Ono in their latest book, The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables, I took a time-honored American Fourth of July activity (grilling) and added zing with Japanese flavors (mirin, soy sauce, sake).
The prep time wasn’t terribly taxing, although the yakitori tare (sauce) requires a bit of time to simmer.
Okay, okay, so this is an electric fish grill and not something you’d have on a deck, but we’re city dwellers with no outdoor space – save the fire escape from which we watched the fireworks – so you have to cut us some slack.
The finished product:
We also grilled shishito peppers, but that was a little too . . .