Last time we had duck tenders as a cutlet , we said we will make Yakitori using the duck tenders (a.k.a. “ Yakitori de le canard ” 鴨焼き鳥). Fi...

This is inspired by a recipe in one of the  food blogs I follow . I have previously posted yakitori 焼き鳥 dishes made with a combination of ch...

It was another rather nice day in Washington DC and we decided to grill outside. I was sent by-she-who-must-be-obeyed to the near-by Whole f...

The other day, I saw fresh edible chrysanthemum or "shungiku" 春菊 at the Japanese grocery store. Since this is my wife's favori...

I started this blog with “ Yakitori ” posts 3 years ago. I also posted about our surrogate “Izakaya” “ Tako Grill ”.  Last year, to our surp...

With a success of shio-koji marinated chicken thighs , I made these " Yakitori"-style (or "Muroran" style) pork skewers ...

I bought chicken wings over the weekend but we did not use them. I marinated them in sake and kept them in the refrigerator so that they ...

I have posted quite a few dishes of nagaimo 長芋 . You can make so many variations, either cooked or raw, but this grilled nagaimo ...

Yakitori donburi 焼き鳥丼 This a quick "donburi" dish using left over "Yakotori". "Donburi" 丼, which is often s...

Grilled Rice Ball 焼きおにぎり Salted vegetables 浅漬け  This is also our favorite to complete a yakitori meal. Mark's book has a more elabor...

Minced Chicken Patties つくね This is from the recipe in Mark's book (p130). Although "tsukune" is a regular item in any y...

Chicken Skin 雛皮 We love cripsy skin of any kind very much. This is a common yakitori item made of just chicken skin.  But to make it a...

Ume-Shiso Rolled Chiken 梅しそ巻き This is from the recipe in Mark's Izakaya Cookbook, page 130. "Shiso" or more precisely "...

Our first posting of a dish has to be Yakitori. It simply means "grilled bird". It is skewered small morsels of meat (mostly chick...