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Adjustable stand — hold cookbook or tablet at eye level while cooking
Narrow ceramic konro — intense binchotan heat for yakitori skewers
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Narrow ceramic konro — intense binchotan heat for yakitori skewers
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Advanced molecular kit — more chemicals, tools, recipes, precision
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix. Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour. Preheat a stovetop grill pan, broiler (grill), or barbecue. Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side. Serve hot with soy sauce for dipping. (Can be assembled 2 hours ahead. Then cook and serve.)