Went for a quick trip to Northbridge Plaza's Tokyo Mart to stock up on some foodstuff, and decided to do yakitori for supper. I actually wanted to make the sauce from scratch, but after finding out that it's twice as troublesome as making teriyaki sauce, I decided not to. Well, not then, really - I actually found this amazingly authentic yakitori sauce recipe from this Japanese food blogger. I had no idea that making yakitori sauce involves using weird ingredients such as chicken feet and dried chilli! (shockingly Sichuan-esque for a Japanese sauce)!
I don't have a hibachi or anything sophisticated to grill the yakitori, so I just bought this disposable household-type fish griller thingy (also from Tokyo Mart). Ideally, yakitori should be grilled over charcoal, but I couldn't bother. However, let me tell you this: the most common mistake non-Japanese make when making yakitori is to grill them on conventional BBQ, grill pan, or even pop them inside the oven. This just wouldn't do. Yakitori has to be grilled over charcoal or open fire to achieve the desired color and aroma.
The entrance looks quite dramatic, in keeping with the glamorous interior scheme of GIST. It is, after all, located inside Indonesia's most luxurious shopping center. Photo credit goes to VRS from Skyscrapercity forum.