Tuesday, September 09, 2008

Teriyaki Chicken

Nobusei's signLast week we had lunch at Nobusei Japanese Restaurant. It's a favorite for a delicious and reasonably priced (cheap in other words) lunch. In the evenings they also do wonderful grilled meats, shrimp and fish at the lively Hibachi tables. Their live chefs chop, grill and entertain. Nobusei is actually the closest restaurant to our house.

Nobusei Japanese Restaurant, Pensacola, FloridaOne of their best offerings at lunch is teriyaki chicken with tempura vegetables -- batter fried bell pepper, sweet potato, onion rings, broccoli and carrot matchsticks. All of this preceded by soup and salad.

Nobusei's teriyaki chicken was so good I wanted to make it at home. So I did some Google research. There were lots of recipes, the one used was for Teriyaki Chicken Kababs, a.k.a. Yakitori.

I didn't want to grill the chicken on skewers so I sliced each skinless, boneless breast into four slices, the long way, and pounded to flatten a bit. Then marinated the chicken for 30 minute and grilled them for about two minutes on each side. They browned up nicely and tasted "right." Very good indeed.

Next time I will have to try making those tempura vegetables, too.

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