Fukumoto: A Healthy Japanese Favorite
New Austin Hotspot Is Offering A Healthy Japanese Favorite Fukumoto
Specializes in Yakitori, a skewered sensation like none other.by nicole carbon, photos by Robert Jacob Lerma
Enter the spacious dining room of Fukumoto with floor-to-ceiling views of the action on East Fifth Street. This new Austin hotspot is offering traditional Japanese fare. The sushi-bar seating is prime for front row views of the talented team turning out delectable sushi, but the star of the show is the yakitori. Chef and owner Kazu Fukumoto is serving this Japanese staple in true authentic style – fish and meat skewered, seasoned to perfection, and cooked over charcoal. Fukumoto took a hiatus creating sushi at long standing and highly acclaimed Musashino in North Austin to hone his skills in Japan learning how to make yakitori. He returned to open his beautiful namesake restaurant with exquisite design details like the custom wooden walls his father crafted. If you choose to stay in you can try making this healthy treat yourself. Chef Fukumoto shares his recipe for a savory version of yakitoro. Enjoy!
Miso Yogurt Marinated Chicken Yakitori
24 oz chicken thighs (can use breast or tender meat)
For the marinade:
4 ounces white miso paste
4 ounces plain yogurt
2 tablespoons honey
2 tablespoons sake
Asparagus (cut to same size as chicken cubes)
Cut the chicken into one inch cubes and set aside. Whisk together marinade ingredients into a large mixing bowl, then combine with the chicken cubes. Once complete, transfer everything into a resealable bag and seal tight. Make sure all air is removed from bag. Refrigerate for 12-24 hours. Remove contents from the bag and transfer into a colander. Using a paper towel, wipe off excess marinade from the chicken cubes and set aside. Skewer chicken cubes, with optional asparagus pieces in between. Skewers can be grilled or pan fried until meat is cooked thoroughly.
For more information visit, www.fukumotoaustin.com.