The theme this episode is grilling. Yakitori grilled chicken is a popular dish commonly served at izakaya pubs and restaurants that specialize in yakitori. Chef Saito and Yu Hayami serve it as a topping on a bowl of rice, for a casual and filling way to enjoy yakitori. A key part of the recipe is seasoning the thigh meat with yakitori sauce, and seasoning the breast meat with just salt, then finishing each with a different spice. The textures of the naganegi long onion seasoned with the yakitori sauce and the salted shishito peppers provide a delicious accent, as well. For the side dish, they make rapini with mustard miso dressing. Using mayonnaise as the secret ingredient helps to mellow out the sharp spiciness of the mustard, while adding depth to the flavor. Enjoy a meal that feels like spring in Japan!
