The most memorable local eateries along the highways and back roads of America
Sign In | Register for Free!
Restaurants Recipes Forums EatingTours Merchandise FAQ Maps Insider
Forum Themes:
Welcome !


Author Message
Born in OKC

  • Total Posts: 428
  • Joined: 4/11/2005
  • Location: atlanta, GA
YAKITORI Sun, 08/2/09 6:33 PM (permalink)
I can GOOGLE for yakitori and get a lot of articles for the version prepared with cubes of boneless and skinless chicken.  I also see frequent mention of yakitori made from chicken skin, but few details.  I'd like to hear from someone who has had or seen the chicken skin version made in a Japanese shop and / or made it on their own. 
Breast, back, or thigh & leg skin? 
Cut into squares or do you thread strips on to the skewers?
Also, if chicken heart or gizzard are used, do you cut into thin slices or cook the meat in chunks?
Also, I take it that if you used chicken "tails" or bachelor buttons y would simply thread the entire piece onto the skewer, right?
Any help is appreciated.
<message edited by Born in OKC on Sun, 08/2/09 11:39 PM>
    Online Bookmarks Sharing: Share/Bookmark

    Jump to:

    Current active users

    There are 0 members and 1 guests.

    Icon Legend and Permission

    • New Messages
    • No New Messages
    • Hot Topic w/ New Messages
    • Hot Topic w/o New Messages
    • Locked w/ New Messages
    • Locked w/o New Messages
    • Read Message
    • Post New Thread
    • Reply to message
    • Post New Poll
    • Submit Vote
    • Post reward post
    • Delete my own posts
    • Delete my own threads
    • Rate post

    2000-2014 ASPPlayground.NET Forum Version 3.9
    What is Roadfood?  |   Privacy Policy  |   Contact   Copyright 2011 -