My Global Food Challenge

Japan (3)

Yakitori Japanese Grilled Chicken Skewers (Japan)

“a popular Japanese skewer dish, chicken thighs, wings can also be used aside from the breast.”

Yield:  6 Servings


1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes

Yakitori sauce

6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin


Bring yakitori sauce to a boil for 5 min then set aside.  Thread the chicken alternately with the green onions onto the skewers.

Grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist.  Drippings can be returned to baste the chicken until it is cooked. Baste the yakitori again and serve with left over sauce.

Link to My Post on Japan:

Cuisine:  Japanese

Main Ingredient:  Chicken


Japanese – Inspired Hambagu/Hamburger (Japan)

Yield:  8-10 Servings


1 1/2 lb ground beef
2 small onions, finely minced
1 egg
salt and pepper, to taste
4 tablespoons ketchup
4 tablespoons Worcestershire sauce
2 tablespoons Teriyaki sauce/marinade
panko breadcrumbs
oil, for frying (or grill)

For sauce (optional, but delicious):

Worcestershire sauce


Heat oil in a frying pan and saute half of the onions well and set aside.

Add all ingredients and remaining onions to a bowl and mix thoroughly (except breadcrumbs and oil), but do not overwork.  Add panko breadcrumbs to desired consistency.  Shape into meatballs or patties.  Heat oil in pan and cook slowly on low heat until done (or grill).

Put pan with onions back on medium heat, add equal parts of ketchup and Worcestershire sauce, to half part of Teriyaki.  Cook until the sauce thickens.

Link to My Post on Japan:

Cuisine:  Japanese

Main Ingredient:  Ground Beef

© 2014 abettica – theworldfrommykitchen, All Rights Reserved.


Edamame (Japan)

Yield:  depends on the amount


edamame, fresh or frozen


If using fresh, strip all of the pods off of your soybean bunch and boil them whole in salted water for 5 minutes.  Start timing once the water returns to a boil.  Drain the pods, liberally salt them, and then slip the seeds out of the pods directly into your mouth.

Have a discard bowl handy for the shells.

Link to My Post on Japan:

Cuisine:  Japanese

Main Ingredient:  Edamame

File:Japan in Asia (de-facto) (-mini map -rivers).svg


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