How to make yakitori chicken
2 chicken breasts, cut into about 3/4 inch pieces
1 negi, cut into about 3/4 inch pieces
Bamboo skewers (soaked in water to prevent burning)
For tare sauce (makes about 1/2 cup):
5 Tbsp soy sauce
5 Tbsp mirin
3 Tbsp sake
1 1/2 - 2 Tbsp of sugar *adjust the amount to your preference
A slice of ginger (optional)
Mix sugar, sake, mirin, and soy sauce in a sauce pan and stir well.
Put a slice of fresh ginger, if preferred.
Bring to a boil on high heat and turn down the heat to low and simmer until slightly thickened.
Stop the heat and set aside.
Thread chicken and negi on skewers alternatively.
Grill the skewered chicken and negi over hot coals until the surface of chicken turns white.
Brush the skewered chicken and negi with the sauce.
Grill until cooked through, brushing the sauce a couple of times.
Fruit Curd RecipesFruit Curd Recipes3 years ago in Culinary Arts More Like This
Note: The following recipe will produce roughly 450g-500g of curd. If you aren't sure about your jar or container, measure out a pint of water and use it to fill your jar; that's roughly the volume the recipe will produce. If you only have a small jar you can half the ingredients to make half the amount (reduce cooking times by about 1/4). If you don't want to keep the curd for long then you can just place it in a bowl to chill. Curd lasts for about 4 weeks in the fridge.
The following recipe is for a simple lemon curd, ingredients you can substitute for other types of curd are listed below.
At least one lemon's zest (about a tbsp.)
150ml lemon juice
2 eggs, beaten
Mix the sugar, lemon zest and juice in a double boiler (or a saucepan suspended over a boiling pan of water).
Boil the water in the double boiler and heat the mixture for about 10 minutes, stiring constantly.
Stir in the butter until it melts. The mixture should
Yoshi Cookie RecipesYoshi Cookie Recipes9 years ago in General Non-Fiction More Like This
In addition to the following ingredients, you'll need a baking sheet and some aluminium foil.
Butter - 50 grams
Sugar - 50 grams
1/2 an egg, beaten
A dash of vanilla essence
Cake Flour - 130 grams
Baking Powder - 1/2 Teaspoon
Take the butter from the fridge and allow it to reach room temperature.
Flatten the butter in a bowl as best you can, then whisk it until fluffy.
Add half of the sugar and beat it into the butter, then add the other half and beat until creamy.
Add the egg a little bit at a time, mixing well.
Add the dash of vanilla essence.
Sift the flour into a bowl, then add it to the other ingredients.
Use a wooden spoon to mix everything together, and shape it into a dough.
Wrap the dough in clingfilm/plastic wrap, and put it in the refrigerator for 30 minutes.
Use a rolling pin to flatten the dough to about 5mm thickness.
Use a cookie cutter to cut out heart-shaped pieces, and put them on a sheet of aluminium foil on a baking tray.
Heather's Harry Potter RecipesPumpkin pasties.Heather's Harry Potter Recipes4 years ago in General Fiction More Like This
Makes 8 Pasties
o 450g of pumpkin, skinned with no seeds
o 2 large potatoes (if you don't want to use the potatoes you can substitute it with an extra 300 g of pumpkin)
o 2 sheets of puff pastry
o 1 large brown onion
o 1 teaspoon of chopped chives
o soy sauce added to taste
o hoisin sauce added to taste
o oil for cooking
o 1 egg
**NOTE: This recipe makes more than enough pasty filling, so you can make larger pasties if you wish. It's okay to have a small amount of filling leftover.
Step 1: Preheat the oven to 200 degrees Celsius
Step 2: Half-fill a large saucepan with water and heat on high until it is a rolling boil. While you are waiting, peel the potatoes, and chop them and the pumpkin into rough 2-3cm cubes. Put these into the saucepan, and when it has come back up to boil, cook for 15-20 minutes, until the pumpkin and potato is nice and soft (mashable).
Step 3: Finely dice the onion, and gently fry it in a small amount of