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Yakitori
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 115
Ingredients
Chicken Oyster or Chicken Thigh
Chicken Skin
Chicken Thigh
Dry Sake
Egg White
Ginger Juice
Honey
Japanese Charcoal
Mirin
Pineapple
Rice Vinegar
Sansho Pepper
Soy Sauce
Toasted Sesame Oil
Tokyo Negi (Japanese Leek)
Young Ginger
Tags
Meat and Seafood