Bento recipes, Chicken recipes -Yakitori Bento


Spring has come.. whether is getting warmer, able to see more of sun light. We can be more active, go outside enjoy the nature. When I was a kid, I remember going picnic for hana-mi, meaning to see cherry blossoms. It’s one of the very common ways to enjoy this pleasant season. We usually carry some food and sit and relax…To fully enjoy this activity, you need to have a delicious bento! Having Yakitori would be very nice. Yakitori is usually served as beverage snack at restaurants. Since it requires charcoal grill, we don’t often make this dish at home. we end up buying ready-to-eat-yakitori at “depa-chika” where you can buy so many kinds of food on the basement floor of department stores in Japan. The question is.. how we can make this food at home? This time I’m showing you how to make it in much easier way without any special kitchen equipments! All you need is a grill pan ( or maybe just a regular pan..) and have some basic Japanese seasonings. Since it’s Bento recipe, this page includes three dishes. Yakitori as a main dish and two other side dishes to pack in bento box. It has many steps to go through but I designed as simple yet delicious as possible! You can of course have them separately and serve as a table dish. I believe in your country it also starts showing some sign of spring. Let’s get outside and enjoy the sun!! o(≧▽≦)o Yeah~!

1-
『 Yakitori-Negima & Kawa 』
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 Chicken thigh
1 stalk Green onion
1tbs Sake
1 tbs Mirin
1 tbs Soy sauce
1/2 tsp Brown sugar
1/8 Apple
1/4 tsp Ginger paste
1/2 tsp Honey

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
『 Yakitori-Negima & Kawa 』
First off, prepare Yakitori sauce. Add sake, mirin, soy sauce and brown sugar into a blender.

2-
2. Add apple and ginger. Turn the machine on, blend it until fine.

2-
3. Once it’s well blended, you can transfer into a pot.

2-
4. Cook on low heat util sugar dissolves.

2-
5. Once the sugar has dissolved, shut off the stove and add honey, mix well.
Now you have Yakitori sauce ready!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Honey fragrance can easily evaporate if it’s cooked at high heat.
This sauce is very useful, not just for Yakitori, you can also make Yaki-niku! Marinate your favorite sliced meat and stir fry!

2-
6. Now let’s get to chicken thigh! Before cutting into small pieces, you can remove the skin.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Don’t discard the skin! It can be treated in the deferent way..

2-
7. Cut chicken into about 3cm.

2-
8. Boil chicken skin until tuning white.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Parboiling skin has two benefits. Not only it becomes much easier to skewer, it also washes off excess fat in hot water!

2-
9. Cut into about 3cm width strips.

2-
10. To make Negima, meaning comes with green onion between the meat, we usually use white part of green onion. Cut into about 3cm length.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you are not much into a traditional way, you can use onion, zucchini or bell pepper!

2-
11. Now we can start skewering! Start with green onion, and then meat. Skewer two materials alternately.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can put a skewer NOT directly straight into the meat, but in sewing motion. So the meat can be secured on a skewer and it won’t go lose and spin around while cooking which is very annoying…

2-
12. This is what “Negima” should look like.

2-
13. Skewer the skin in the same way but without green onion.

2-
14. Place your yakitori on a heated grill pan. Cook on medium high heat until chicken thigh turns white and leaves nice grill patters.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can also use a regular fry pan or an oven with broil setting cooking one side at the time.

2-
15. Turn the meat. gently press the meat if there is any part not making a contact to the pan.

2-
16. once it’s cooked, you can put some yakitori sauce on both side. Keep cooking on low heat. You can coat the meat two to three times to make layers of sauce.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Once you apply the sauce, it burns very easily. Make sure to watch the heat. Don’t go too high, just to let the sauce settle on the meat.

1-
『 Yaki-nasu/BBQ eggplant 』

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 Eggplant
1/2 tbs Soy sauce
1/2 tbs Mirin
1/4 tsp Ginger paste
1/2 tbs Katsuo bushi

1/4 tsp Nanami powder
[ Direction ]
2-
17. Combine soy sauce, mirin and giner paste.

2-
18. Slice an eggplant in about 1cm thick.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Once eggplant white part exposed to the air, it changes the color very quickly. Make sure you have a pan ready to cook.

2-
19. Apply some olive oil on a heated grill pan and place the sliced eggplant. Drizzle some olive oil.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use a regular fry pan instead.

2-
20. Once it has patterns, you can turn over. Continue cooking until the other side also appears patterns.

2-
21. Remove the eggplant and place in a shallow pan.
Drizzle the combined sauce while they are still hot.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Add sauce while materials are still hot so it can absorb the sauce much effectively when it’s cooling down.

2-
22. Sprinkle katsuo bushi.

2-
23. If you like it spicy, you can sprinkle some nanami powder.

1-
『 Ebi & Makomo dake with shio-lemon 』

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
3 prawns
1 stalk *Makomo dake
*Abalone mushroom can be substituted
4 stalks Asparagus
Sat & Black pepper to taste
Some Lemon juice, freshly squeezed

[ directions ]
2-
24. Slice Makomo dake in 0.5cm thick.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use abalone mushrooms instead. It also has nice crunchy texture…

2-
25. Peel the bottom fibery part of asparagus. No need to cut into short for now..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To process easily, cook the whole piece first and then cut into appropriate sizes.

2-
26. Remove prawns’ shells and make a slit on its back. Pull out the vein.

2-
27. Place all the materials on oiled and heated grill pan.

2-
28. Once both sides are cooked, you can remove from the pan.

2-
29. Now you can cut vegetables into small pieces so they can fit into your bento box!
Cut makomo dake into 3~4cm.

2-
30. Asparagus can be cut into the same size as well.

1-
31. Put all the materials into a bowl add salt, pepper and squeeze in some lemon juice.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
No particular ratio for the seasonings. You can make it in any way you like!

2-
32. Mix well and it’s ready!

2-
33. Here’s an optional item you can add into your bento box to make it prettier!
have one wedged apple ready. From the skin side, diagonally cut in but make sure not to cut all the way…

2-
34. Flip it and do the same..

2-
35. You should end up with a “V” shape apple.

2-
36. For the remaining part, you can do the same carving.

2-
37. Depending on the size of the apple or how thin you cut in, you can create multiple layers!

2-
38. To prevent oxidation, soak into lightly salted water for 5 minutes or so..

2-
39. Lastly, you can pack them all into your Bento box!
Divide into 3 segments with steamed rice, eggplants and prawns. You can drizzle some Yakitori sauce on the rice.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
There are a few things you need to keep in your mind before start packing. Here’s the link I posted before. Please have a look [ hot to pack your bento ]

Copyright © MASA’s Cooking- All Rights Reserved.

2 thoughts on “Bento recipes, Chicken recipes -Yakitori Bento

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