Yakiniku (Japanese Grilled Meat or BBQ)
2 boneless, skinless chicken drumsticks (skin removed and cut into small pieces)
1 scallion (white part only, cut into very thin slices)
1/2 teaspoon miso paste
1 teaspoon sake
Yakiniku no tare (for dipping)
Marinate the chicken meat with sake, miso paste, and chopped scallions for 30 minutes.
Place a portable grill rack on top of the stove. Turn the heat to low and place the chicken meat on top. Make sure your grill rack has small “openings” so the meat doesn’t fall through it. Cook the meat until slightly charred and then turn over to the other side.
Transfer the cooked meat to a plate and dip with some yakiniku no tare.
You can grill kobe beef slices, beef short ribs, flank steak, seafood (shrimp, squid, scallop), mushrooms, and vegetables using the same method. They all taste great.