Comments on: Negima Yakitori with Grilled Portobella

By: Jake

Jake — Tue, 20 Apr 2021 16:32:09 +0000

Just for fun, I did a search to see if you have Yakitori here -- wow. You do. I love the mushrooms, and think the special flavor comes from the white wine spritz -- anchient Japanese secret

By: HWC Magazine

HWC Magazine — Fri, 12 Mar 2021 04:19:39 +0000

In reply to Kenny. Living in Japan, one of our favorite restaurants was to visit was this little 7 seat restaurant off the Ishikawacho station in Yokohama. After much persuasion, we talked the chef in giving us his recipe. We still have not figured out how he used to get his chicken in perfect square cubes but the flavor is right on. Now, even if you can't visit a yakitori restaurant, you can still make it at home. Take care

By: Kenny

Kenny — Wed, 10 Mar 2021 16:23:28 +0000

I love this stuff. We used to have a place that was affordable and I always took friends and clients there. I really wish there were more places like this in the west -- but I guess this is a city food, for low margin, low volume sole proprietors. Business model not likely to work in a large restaurant setting or in rural America.

By: Aubry

Aubry — Sat, 27 Feb 2021 15:15:51 +0000

We had something like this at Epcot they were so good. We wanted to make an entire meal of them, MMM

By: HWC Magazine

HWC Magazine — Sat, 25 Jul 2020 13:21:10 +0000

In reply to Eha Carr. Thank you Eha! Always learning something exciting and new from you! Will have to check this out. We use loads of mushrooms in recipes. Have a lovely weekend! Take Care

By: Eha Carr

Eha Carr — Sat, 25 Jul 2020 00:09:18 +0000

In reply to HWC Magazine. In Australia we can buy mushroom kits from any gardening store or order on line from early autumn to early spring. Asian mushrooms are available but costly, but cartons of mushroom impregnated whites, browns and Portobellos are about 20-25 A dollars and over a 6-8 week period produce up to 6 kg a box in waves. You want large ones, you get less . . . you pick button size and they keep on coming ! Nice and heavy and you pick and cook immediately. A case of opening the box, spreading the top layer on and carefully watering, trying to keep them out of sunlight and in the coolest part of the house. This should be available in the States also ?

By: HWC Magazine

HWC Magazine — Fri, 24 Jul 2020 14:46:15 +0000

In reply to Eha Carr. Thank you Eha. We really miss Japan as well. After living there, when we return, it is like going home. You grow your own mushrooms? Wow! that is amazing. Very interested in your process for this. The boys love yakitori, it reminds them of their second home. If we can't travel at least we can travel virtually via a culinary experience. Stay well and take care dear friend.

By: Eha Carr

Eha Carr — Fri, 24 Jul 2020 03:19:12 +0000

Oh Bobbi - after over 30 trips to Japan, I miss it to bits also ! Began eating and preparing yakitori in my 20s - now my grandkids re that age 😉 ! And love the same !!! I never use chicken breasts but thighs AND all the unmentionables if only I can get them ! And grow my own Portobelloz eight months of the year in my garage or laundry in garden-centre bought cartons I also buy for buttons and Swiss Browns. The Asian types sadly have to come from the supermarket . . . Gorgeous, easy, tasty everyday dish die me . . . thank you for writing about this . . .

By: Healthy World Cuisine

Healthy World Cuisine — Thu, 24 Sep 2015 12:12:58 +0000

In reply to Kirsten Holen.

Thank you Kirsten. One post chicken recipes are always a favourite at our house too. Have you seen our post with 70 + Healthy Easy Chicken Recipes...https://www.hwcmagazine.com/mains/chicken-poultry/70-healthy-easy-chicken-recipes/..

By: Healthy World Cuisine

Healthy World Cuisine — Thu, 24 Sep 2015 12:09:30 +0000

In reply to Marie. Thank you Marie. More healthy desserts coming your way soon. My husband is sure glad you stopped by to request that!!!