Bacon yakitori
Inspired by a Yakitori place I went to in Hiroo, I tried to make bacon wrapped yakitori at home. I used my portable gas stove, because it would be easier to clean. All in all, it turned out well. Tomatoes and negi, like everything else, are better wrapped in bacon. One thing I forgot to do was soak the wooden spears first, which would have prevented them from catching on fire. Something about roasting tomatoes makes them 10X more tomato-ey!
I wonder if this is the place you went to http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=tokyo&sll=40.649062,-73.974209&sspn=0.052943,0.080938&ie=UTF8&hq=&hnear=T%C5%8Dky%C5%8D+Metropolis,+Japan&ll=35.650455,139.721533&spn=0.001772,0.002529&t=h&z=19&layer=c&cbll=35.650484,139.721629&panoid=S-JGc1nSA9cojQz4-jZhiQ&cbp=12,314.52,,1,5.46
It was actually in Ebisu, right on the Hiroo border. Called Toriyoshi, it was so awesome. They had turntables, cocktails and awesome yakitori.
Looks awesome. Interesting comment about the tomatoes becoming more “tomato-ey” when roasted – I wonder whether that has something to do with the umami/glutamate taste…
So there was no bacon grease flames? I couldn’t cook mackerel on one of those with out the fat catching on fire.
@Lina: Sorry for the way late reply! There was indeed grease flames. When I was in Japan I noticed yakitori cooks holding a spray bottle, and misting the flames when they sprang up. i did the same thing.