Chicken skewered, grilled chicken. A common vegetable to grill with chicken is negi. Yakitori skewered with negi is called negima and is a popular kind of yakitori in Japan. Also, there are mainly two kinds of flavors: tare and shio. Tare indicates basting sauce, such as teriyaki sauce. Shio means salt in Japanese. This is a recipe to make tare-flavored yakitori.

Ingredients:

* 2 chicken breasts, cut into about 3/4 inch pieces
* 1 medium negi, cut into about 3/4 inch pieces
* 1 Tbsp sugar
* 2 Tbsp sake
* 3 Tbsp mirin
* 3 Tbsp soy sauce
* *Bamboo skewers (soaked in water to prevent burning)

Preparation:
Thread chicken and negi on skewers and mix sugar, sake, mirin, and soy sauce in a small pan and bring to a boil on a high heat. Switch the heat off. Grill the skewered chicken and negi over hot coals until the surface of chicken turns white. Brush the skewered chicken and negi with the sauce. Grill until cooked through (until the juices run clear), brushing the sauce a few times.

How to cook the perfect omelette

1. Use the freshest eggs you can get hold of, preferably raise your own chickens so that you can have them fresh that morning.

Use a non-stick frying pan. I have a nice small frying pan that I particularly like to use for my omelettes. Crack some eggs into a cup and whisk or mix with a fork.

2. Decide whether you want to add filling. Mushrooms, bacon, sausages must be cooked before the egg mix is added.

3. Add light olive oil for cooking (not extra virgin this is too strong and seems to burn with higher eat. I like to cook my omelettes in light olive oil and butter….mmm lovely. Use a high heat to make the omelette nice and crispy at the edges.

4. The French like to cook their omelettes so that they are runny, I prefer mine crispy though and well cooked but this is down is personal taste.

How to cook the perfect boiled egg

1. Use the freshest eggs you can get hold of, preferably raise your own chickens so that you can have them fresh that morning.

Cook the eggs from just above room temperature rather than getting them straight from the fridge (keep them in the fridge but bring them out for 30 minutes or so beforehand).

2. Boil some water in a pan (I sometimes boil the water in a kettle then pour it into the pan) then turn the heat down to around half way then lower the eggs gently into the water with a tablespoon.

3. Decide whether you want your eggs soft or hard boiled and remove them in time to get the desired consistency (around four minutes?) This can vary so time this yourself and you’ll get the hang of it. Remember that the boiled eggs continue to cook even after they have been removed from the water so beware of this.

4. Peel the egg shell off by running under cold water (hard boiled eggs for sandwiches) or place in an egg cup and slice the top off of the egg with a knife. Add soilders (toast cut into strips).