When we opened Yardbird, our intention was to be a well-rounded neighborhood yakitori restaurant. We wanted to grow slowly and maintain our ideals as best we could. Growth happened quickly…It’s been almost seven years, but it never ceases to amaze me all the different types of people who are brought together by smoky chicken on a stick, free-flowing booze, and music that’s often played too loud. Yardbird is our dream restaurant, a place where I can cook the food I love, create the environment I envisioned, and be surrounded by both my family and best friends in the world.
Heat a medium sauté pan on medium-high heat and add the vegetable oil. Once the pan is hot, add the Korean rice cakes.
Fry for 3 minutes, until the rice cakes start to take on a golden color.
Add the butter and cook until it starts to turn nut brown and fragrant.
Strain rice cakes through a strainer (sieve) to get rid of the excess butter. Return them to the pan, raise the heat to high, and add the mirin.
Constantly move and toss the rice cakes until the mirin has evaporated and starts to turn into a light caramel.
Remove from the heat and toss with the sesame and furikake to coat.