As Bonfire night gets ever nearer, we at Snow Peak are preparing for a special evening outdoors. It’s one of our favourite nights of the year; a time to gather around the campfire with loved ones, and embrace that unique, log fire scent. We have a long-standing tradition of celebrating fire, outdoors. We believe Tabiki elevates any outdoor gathering and brings us closer to nature and to each other.
Takibi is the Japanese translation of ‘bonfire’, and this November 5th we will be hosting celebrations the Snow Peak way: outdoors, with a roaring fire; delicious food, sake, and friends. It’s a heady time, huddled up together, hats and gloves on, as the cool night air brushes our faces. Children will be wrapped up warm toasting marshmallows on sticks, watching the fire as it crackles and burns.
Cooking over open flames is always enriching and this year, why not elevate your dining experience from jacket potatoes wrapped in foil, to something a bit more flavorful and exciting? We recently had the pleasure of hosting some friends at Embers Campsite. We shared stories under the stars and tucked into some Takibi-grilled delights.
Image: Christian Teal
If you’re in need of a little inspiration, try our take on traditional Chicken Teriyaki. With simple ingredients and an easy-to-follow method, this meal can be left to simmer whilst you continue your conversations around the fire.
Image Credit: Oliver Puttick
Chicken Teriyaki (without the skewers!)
Ingredients:
4 Organic Chicken Thighs (we prefer boneless, skin on, for shorter-cooking times)
1 Tsp Vegetable Oil
1 Clove of Garlic, diced
1 Thumb of Ginger
1 Spring Onion, fully diced with the green and white bits.
Salt & Pepper
Marinade:
3 Small Backpackers Cup Soy Sauce
3 Small Backpackers Cup Mirin
1 Tsp White Sugar
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Begin by making your marinade. Add your soy and the mirin into a cup with a teaspoon of sugar to neutralise. Stir well.
Add the chicken thighs to a larger bowl and coat in the sauce, leave to sit for 15 - 30mins.
This recipe works well with a medium hot fire. Whilst your chicken is marinating add your Oval Cast Iron Pan to the Takibi to warm up.
Next, add your diced ginger and garlic to the cast iron pan with a glug of oil. You’ll know the pot is hot enough for cooking as the oil starts to shimmer.
As your base ingredients start to brown, add the marinated chicken to the pot and set the remaining sauce to one side, letting the chicken brown.
Slowly begiun to add the marinade that’s left over from the bowl. You may need to add a teaspoon of water here or add some cornflour to thicken the sauce.
Let the chicken cook through,and just before serving, add the diced spring onion to the pot and stir.
Season to taste.
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Want to know how to build your fire? Head to our dedicated site here, for an easy-to follow guide.
For more tips on how to build your fire safely, please refer to our Fire Safety page.
