Here is a recipe submitted by Tracey O., from Orange County, CA

Total Time: 1 hr 30 min

Prep: 15 min

Inactive: 1 hr

Cook: 8-10 minutes

What you’ll need:

1/3 cup of yakitori sauce plus 1/3 cup for basting

24 pieces of chicken liver

12 whole water chestnuts halved

12 slice of bacon cut in half

Here’s what you’ll do:

Marinate chicken liver and chestnuts in yakitori sauce for at least an hour in the refrigerator.

Soak 24 toothpicks in cold water for at least an hour.

Preheat the broiler.  Remove the liver and chestnuts from the marinade and discard the marinade.

Lay one bacon half on cutting board and place one piece of liver and 1 water chestnut half in the center of the bacon piece.  Fold bacon around the liver and chestnut and secure with a toothpick.  Repeat with remaining ingredients to make 24 rumaki

Broil the rumaki on the top rack over a baking sheet covered with aluminum foil, for easy clean up, for about 4 minutes.

Flip the rumaki over and broil for 2 more minutes.  Brush the rumaki with additional yakitori and return to broil for 2 more minutes.

Brush yakitori on the rumaki before placing on the serving tray.

I served the rumaki on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

Finished rumaki served on a bed of seaweed salad.

Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad