[Columbine]

Originally Posted by emg

So I've had a couple of times some type of yakitori-ish item that included a several pieces of cheese on the skewer. Once was recently in Japan. I have no idea what else was on it. It was wrapped in something (maybe chicken skin, maybe bacon, I can't remember... all I know is it was really good). And once a while ago (not in Japan) they were skewered alternating with some type of meatballs. I don't see this very frequently but I really love cheese, and I've liked the different versions every time I've had them, so I'd like to find some sort of recipe, or at least know what type of cheese is typically used (if this is a common dish) so I can try to make it myself.

Any advice would be much appreciated.

Thanks.

The meatball sort were probably Tsukune. If you had it in Japan then the cheese was probably nothing more exotic than the sliced plastic cheese you can buy just about everywhere, although a mild cream cheese is sometimes used as well- I've had that inside a potato croquette. Generally I would say use a cheese that can withstand both skewering and grilling and has a mild, neutral flavor. Haloumi cheese would work well, although it's very salty, or if you can get a plain "fresh" cheese (sometimes called 'white cheese' i think) that would be ideal. Mozzerella might also work, but be careful grilling it that it doesn't just melt off the skewer- that might have been the one that was wrapped. Also remember, cheese isn't meat. It likes a medium to low heat and slower cooking, heat it too fast and it'll split. Hard cheeses will tolerate it better than soft ones.