16 December 2008

Chicken marinade; Zakkushi II

Even though I didn't 'cook' yesterday, I did prepare a marinade for tonight's homemade chicken wings. I tried the recipe given to me at the Barbecue Secrets Deluxe! shoot... except I had no idea what measurements to use... I ended up guessing 1/8 cup sesame oil, 1/4 cup soy sauce, a few cloves of garlic and about the same amount of fresh chopped ginger. The result: too much oil; not enough ginger. I followed the cooking instructions from Julie's drumsticks for the wings. I meant to cut off all the fat, because as it turned out last time, chicken fat was a lot less exciting than I expected, but I was sick and did not have the patience to remove it.

All of this chicken-making was in vain, because then Hughie called me for round 2 at Zakkushi on Denman. Various grilled meats abounded again: more melt-in-your-mouth deep-fried chicken skin, some bacon-wrapped quail's eggs, gomae and yaki udon and some kind of cheese-covered molten rice skewer thing. Topped off with green tea-dusted ice cream with red bean pancakes and chocolate-covered banana gyozas, and two bottles of saké. Whew! It was as intense as it sounds.

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