Yakitori with okra and salted cucumbers

Ingredients for Yakitori with okra and salted cucumbers

Instructions for Yakitori with okra and salted cucumbers

To prepare the Yakitori with okra and salted cucumbers recipe, please follow these instructions:

Salted Cucumbers:
Peel the cucumber and tear it down. Rub salt on the whole overflow and let it marinate for at least half an hour and just a few hours. Cut the cucumber into 0.5 cm slices.

Put the wood splashes in water. Turn on a barbecue or warm a barbecue pan up.

Cut the chicken meat into the tern and put them on the griddle so that there are four pieces of meat on each spoon. Spread pieces of spring onions, half okra and shitake sponges on each spear.

Boil soy sauce, shake and mirin together to the yakitori sauce and taste with sugar. Let the sauce simmer for 5 minutes.

Grill the chicken and vegetable slices on the hot grill or grill pan. Make sure to grill them on all sides and brush the whole time with the yakitori sauce. The individual barbecue spikes do not have the same cooking time, ranging from 3-10 minutes.

Serve the grill with hot rice with Japanese rice and salted cucumbers.