So simple, so juicy, so delicious!Yakitori literally means, "grilled chicken." But, also refers to any skewered foods in general. Yakitori is also made with bite sized pieces of chicken meat, chicken skin, chicken offal - like chicken livers, cartilage or gizzards. Or, other meats and vegetables skewered on soaked bamboo scewers. AKA, "Kushi." It's also always grilled over binchōtan charcoal.Unfortunately, my small Yakatori Grill is currently being refurbished and my students were forced to cook them on my gas grill this evening. Just know that binchōtan charcoal under a traditional Yakitori Grill absolutely makes this dish flavor wise. You can find all of these ingredients, including the grill, at your local Asian market.

My mom taught me this recipe.It's a really easy delicious drinking appetizer. Once you taste it, you won't be able to stop eating. Recipe by Hinochan mama

I wanted to recreate the dish I had at a certain famous Spanish restaurant.You don't need the anchovy, but it does make the dish more delicious.To pre-treat frozen shrimp, bring salted water to a boil in a pan, put in the shrimp, and drain after 10 seconds. Pat dry. This way they won't smell fishy and will be tastier. Don't overcook. For 2 servings. Recipe by mimiphone

I've been making this for a while now. Just give it a sprinkle of Krazy Salt!I guess the key would be to shallow-fry until it's crispy? Don't flip it over repeatedly. Oh, and don't let it burn! Top with some grated cheese if you'd like. If you're worried about burning it, season it with salt and pepper after it's fried! Recipe by Silvy1978

I recreated a tempura dish from a supermarket into a cutlet style dish. Since my husband doesn't like chicken cutlet, I added umeboshi and shiso to get rid of the dryness.It will dry out if deep fried for too long, so be careful.You could also use chicken tenders. Recipe by Daimajo

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto

I've been told by a lot of people that they find skewering shrimp pretty challenging. Although this is a method came up on my own, it still works, so I'm sharing it here.This method works with both frozen and fresh shrimp.If you want to enjoy your freshly caught shrimp cooked rare, cook them for just a while longer after they've changed color. To enjoy frozen shrimp (and well-done fresh shrimp), you should cook them through all the way until the tail and antennae start to crisp and blacken a little. If you cook them through well enough, you won't have to remove the heads. Since they're quite crunchy, they're delicious to bite into. Just be careful of the pointed areas. For salt-grilled shrimp. Recipe by Ebizou

#CA2025 I didn’t have the ingredients for the recipe I was going to use. I adapted the recipe using hot honey. I took them to game night and even though they were almost hidden from sight I came home with a empty crockpot. Everyone raved about them ( win for me!)

An appetizer is one of the essential menus for our family. But sometimes, an appetizer or salad also becomes our main menu when it comes to us on a diet mode.An appetizer also another quick and simple healthy food for the people on a diet and reducing the carbs. An appetizer or salad can replace the carbs from the main menu. This recipe I expand from my mother in law recipes. In Turkish, we called it "Cacık ." It is like Ayran (buttermilk) drinks, but if ayran is bare, it is making from water, yogurt, and salt. But for Cacık, some more fresh ingredients are added, like cucumber and dry mint. But in this recipe I share, this is not Cacik, not Ayran, because I didn't add the water, so it is a pure appetizer, not drinks.Bon appetite, and Happy trying! Stay healthy and be safe!recipe by @Simple_Woman23Follow my IG@simple_woman23 for more recipe videos#easy #healthy #food #appetizer #for #diet #cucumber #mint not #cacık not #ayran #expand from #motherinlaw #recipe #cookpadcommunity

Fragrant eggplants in oil with garlic, spicy chili pepper, and fresh basil are not only a delicious eggplant appetizer, but also a perfect marinated eggplant recipe for winter. Their taste is often compared to mushrooms in oil, and in Italy such appetizers are known as antipasti.Preparing them is very simple: sliced eggplants with garlic and basil are layered in a jar, drizzled with wine vinegar, and covered with vegetable oil. After just 3 days, you get an incredibly tasty and aromatic Italian eggplant appetizer that will look great on any table.This eggplant recipe is perfect both for a weekday dinner and for a festive table. Try these Italian-style marinated eggplants — and you’ll discover a new favorite way to cook vegetables.Full video recipe on my YouTube channel - https://youtu.be/9Djr_lCSi6Q

I love atsuage, so I came up with this recipe.Step 1: Don't heat it for too long in the microwave.Step 2: This doesn't use oil, so please move it around while cooking.Silken tofu tastes better than firm because it's softer. For 2~3 servings. Recipe by Yuuyuu0221

Easy appetizers to make at the beginning of the holiday season and can be used over again because they are great still after being frozen!