Harry Cobean
Executive Chef
following on from lunch with my son at wagamama's yesterday,bucky t's glorious sushi/sashimi pics & the fact that one almost feels righteously healthy after dining a lá japanaise i have decided to continue on that path for tonights meal.i have some skinless/bone in free range/organic/corn fed(oy vey,if a chicken could hold a pen it would have a masters too!) chicken thighs & drummers marinading as i type in a home made yakitori sauce.well,actually it's yoshida's spicy wing & rib sauce to which i have added some japanese dark soy,mirin & grated ginger.going to cook those on the top shelf of my countertop rotiss oven at 250c so that you get all those nice caramelised burnty bits & have that with a beansprout,water chestnut,bamboo shoot,daikon & spring onion salad washed down with an ice cold sapporo
what's your's?
what's your's?