Kuro Kushi Yaki

Introduction to Kuro Kushi Yaki

Kuro Kushi Yaki, originating from Japan, is a unique twist on traditional yakitori. Known for its distinct black appearance, this dish employs charcoal grilling techniques and a rich teriyaki sauce. The color comes from squid ink incorporated into the sauce, giving it depth and a slightly briny flavor.

The History of Kuro Kushi Yaki

Yakitori, which means "grilled chicken," is a beloved street food in Japan. The inclusion of squid ink in the Kuro Kushi Yaki provides a modern twist that has gained popularity due to its eye-catching presentation and unique flavor.

Ingredients

• Chicken Thighs
• Squid Ink
• Teriyaki Sauce
• Spring Onions
• Salt
• Pepper
• Sesame Seeds
• Bamboo Skewers
• Charcoal (for grilling)

Preparation

Start by soaking the bamboo skewers in water for at least 30 minutes. This will prevent them from burning during grilling. Dice the chicken thighs into bite-sized pieces, and cut the spring onions into 1-inch length.

Marinating the Chicken

In a bowl, combine teriyaki sauce with a tablespoon of squid ink. Whisk until well mixed. Add the chopped chicken into the marinade, ensuring each piece is fully coated. Cover and refrigerate for a minimum of 1 hour.

The Grilling Process

Prepare the charcoal grill. Arrange pieces of marinated chicken and spring onions alternately on the skewers. Grill for 5-7 minutes per side, or until fully cooked. Use a cooking timer to ensure the chicken is not overcooked.

Serving Suggestions

Once cooked, sprinkle sesame seeds over the skewers and serve hot. Kuro Kushi Yaki pairs perfectly with steamed rice or a fresh salad. Enjoy the meal with a glass of sake for an authentic Japanese dining experience.