…or kushiyaki, as we used to have them in Ubon 17 years ago.

I was so pleased with my teriyaki sauce last time that I made it again, following exactly the same recipe as in the one with chicken meatballs, only this time I cut my boneless chicken thigs into small pieces and put them on skewers, seasoned simply with salt, pepper and sesame oil and grilled. Served with rice flavoured with turmeric, ground coriander and fresh coriander as well as green beans. I ate the lot, loved the sauce and the juicy chicken. Might try with beef next time.