panterazero

thank you! I have a ready and consistent supply of peeled garlic, so I will try the recipe as you give it here, and look forward to further developments. /KC

Thanks, Hiroyuki, maybe I'm using a name for this appetizer that's not customary in Japan, although it was the name on the menu in a Japanese restaurant in California. It was simply peeled cloves of garlic that had been threaded on a bamboo skewer and grilled, until the surface was covered in brownish-black tiny blisters. What I'm trying to find out is what the marinade was, whether it was miso, or miso and dashi, whether there was citrus in it, and so on; but the only yakitori recipe I can find in any of my Japanese cookbooks is for chicken, and I'm not sure the marinade would be the same. Any ideas? Thanks again. /KC

I want to prepare yaki nin-niku by marinating, skewering and grilling peeled garlic. But when I've had the dish in restaurants it has an amazing top note, almost beef-like and slowly subsiding to the mellowness of sautéed whole garlic. Apparently many Japanese restaurants are accustomed to preparing this without rigorous directions, the only recipe that I can find refers to the garlic cloves as being "basted with miso" which I don't think is the whole story, and the customary yakitori marinade for chicken doesn't seem quite right either. Does anyone here know how this appetizer is prepared before grilling? Thanks -- /KC