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Alright, yakitori time. Your host. Our special today Food plus beer.
Recipe 1. Marinate chicken chunks in soy sauce, grated ginger, and a few teaspoons of sugar overnight. 2. PIck your veggies, cut into bite sized chunks and toss in a mixture of miso paste, olive oil and a few tablespoons of warm water to thin the miso. We used sweet onion, red and yellow bell peppers, summer squash and asparagus. 3. Put meat and veggies on separate skewers (Soaking them in water if wood or bamboo first) and grill, turning every few minutes and switching skewer locations if grill heats unevenly. Chicken should be moist with a good char, and veggies should be soft. 4. Serve with good beer.
