As you have probably noticed over the years of reading and trying my recipes, I usually present recipes that will be used on our upcoming cruise. This is to whet your appetite. Now, wow! Our next two cruises, Mekong and Northern Italy are, fully booked.
So, the next available cruise is our fantastic trip to Japan and Korea. So here is our first delve into Japanese cuisine.
All the traditional Japanese recipes will obviously, be converted to glatt kosher. Lots of food to try at home, but most definitely onboard as we sail around Japan and Korea.
Chicken Yakitori
Ingredients:
- 10 wooden skewers
- 4skinless, boneless chicken thighs, cut into 1-inch cubes
- 4scallions, cut into quarters
- ½cupsake
- ½cupsoy sauce
- 3 tablespoons mirin
- 2 tablespoons white sugar
- 1 teaspoon vegetable oil, or to taste
Method:
- Soak 10 wooden skewers in cold water for 20 minutes.
- Thread chicken pieces onto the skewers, alternating with scallions.
- Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
- Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers, cook until chicken is no longer pink, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.
- Use the remainder of the sauce for dipping.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
