Richard Sandoval's New Latin Flavors by Richard Sandoval

Author:Richard Sandoval
Language: eng
Format: epub
Publisher: Abrams
Published: 2014-08-17T16:00:00+00:00

CHICKEN

SKEWERS

WITH NIKKEI GLAZE

Anticuchos de pollo con glaseado de Nikkei

Kabayaki is a Japanese cooking method for eel in which it is butterflied, grilled, and glazed with a sweet soy-based sauce. In my exploration of Nikkei cuisine, I discovered that kabayaki sauce is also terrific in a chicken marinade and glaze. This recipe shows why Nikkei cooking is getting so much attention from American cooks wanting to expand their horizons. There is a recipe for homemade kabayaki sauce on this page. It makes a large batch, but it keeps for weeks in the fridge.

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