Good Lifestyle

In the district of Shinjuku of Tokyo, behind the central station (the busiest in the world), you will find a long and narrow Alleyway-Alleyway - appropriately from Yakitori Alley, which is lined with dozens of tiny bar and smoke stands. tasty in the air. HumbleGrill masters Tritely expert foods of all shapes and sizes: fleshy meatballs, tiny cherry tomatoes, even pure chicken skin that chips like potato chips. Although we had never had this exact kebab out there, the flavors are faithful to the spirit of Yakitori Alley; We hope that grill masters had approved there.

Nutrition:290 calories, 10 g of fat (3 g saturated), 870 mg of sodium

Serve 4

You will need

2 c. Hoisin sauce
1 tablespoon of low soy soybeans
2 TSP dark or grilled sesame oil
1 teaspoon of sauce or pepper paste, such as Sriracha
1 LB floods, cut into 3/4 "pieces
8 omtte whites, cut into 1/2 "pieces
20 small mushroom caps
20 cherry tomatoes
8 wooden skewers, soaked with water for 20 minutes

How to do it

1. Preheat a grill.
2. Combine hoisin, soy sauce, sesame oil and chili sauce in a bowl and mix thoroughly. Transfer half to a separate bowl and book.
3. Thread the beef, whites of pertouflon, mushrooms and cherry tomatoes on the skewers, alternating between meat and vegetables.
4. Use a brush to paint the skewers with part of the remaining hoisin icing.
5. When the grill is hot, add the skewers and cook for 3 to 4 minutes per side, giving a little more from the sauce you are going.
6. The skewers are completed when the meat and vegetables are slightly carbonized and the beef is firm but always yielding to the touch.
7. Brush the skewers with the icing reserved before serving.

Eat

Evolve sauces

Make a killer sauce for the grill on the fly is easier than most people think. Start with a base with a well rounded flavor: Ketchup, Dijon and Hoisin all the work. Then mix in other liquids orseasoning This adds solid simple aromatic notes: honey for sweetness, vinegar for acid, soy sauce for salt, Sriracha for heat. Finally, turn to the spice cabinet to bring it together. Chile, garlic and onion salt, cumin, brown sugar, mustard and cayenne powder are all common elements of barbecue sauces and everything could be the final touch of your next grilled masterpiece.