I'm on the hook for preparing Yakitori for a Japanese food group I belong to. (I think I'm the only one with a portable grill) I'm planning on classic chicken skewers with scallion and tare and have shichimi tagarashi for seasoning.
Any tips or suggestions to elevate this dish?
While I have the grill hot I've thought about making Yaki Onigiri per "The Japanese Grill". This would be a first time and I have visions of rice falling through the grates. Any thoughts?
Thanks. Pics, if not too bad, to follow.