Hello .. ^ ^
We meet again today to discuss a topic that is not less interesting. This time we will discuss about YAKITORI. Maybe the word you often hear YAKITORI. But here I will try to discuss more about it ..
We meet again today to discuss a topic that is not less interesting. This time we will discuss about YAKITORI. Maybe the word you often hear YAKITORI. But here I will try to discuss more about it ..
^^
Yakitori
is typical of Japanese satay generally use chicken meat. Cuts of meat, skin,
liver, heart, and cut into small hempela bite size, pierced with
bamboo prick,
and then burned to charcoal or gas fire.
Yakitori One skewer generally contain only one type of chicken parts, such as a Yakitori skewers consisting of 3 to 5 pieces of chicken meat is never mixed with pieces of liver or heart. As a variation, there is also a great piece that mixes Yakitoriya leeks and shiitake mushrooms into Yakitori puncture. There is also a form of Yakitori Sparrows (Passer Montanus) or other small birds in the intact form with no cut.
Which only provides a Yakitori restaurant called Yakitoriya (Junior Yakitori). Izakaya (bar / restaurant is unique to Japan) also offers an abundance of Yakitori.
There is no Yakitori sauce is not spicy and it is only eaten with a sprinkling of salt, but in general that have been burned Yakitori dipped in sauce (Japanese: tare) made of soy sauce, mirin, wine, and sugar that has a sweet taste-Yakitori salty sweet.
Yakitori One skewer generally contain only one type of chicken parts, such as a Yakitori skewers consisting of 3 to 5 pieces of chicken meat is never mixed with pieces of liver or heart. As a variation, there is also a great piece that mixes Yakitoriya leeks and shiitake mushrooms into Yakitori puncture. There is also a form of Yakitori Sparrows (Passer Montanus) or other small birds in the intact form with no cut.
Which only provides a Yakitori restaurant called Yakitoriya (Junior Yakitori). Izakaya (bar / restaurant is unique to Japan) also offers an abundance of Yakitori.
There is no Yakitori sauce is not spicy and it is only eaten with a sprinkling of salt, but in general that have been burned Yakitori dipped in sauce (Japanese: tare) made of soy sauce, mirin, wine, and sugar that has a sweet taste-Yakitori salty sweet.
^^ History
History
of yakitori was started from the Edo period (1603-1867) in Japan there,
where yakitori is prescribed in the book in 1643 through
the influence of
European missionaries,
and is very popular in the 1960's in there. Yakitori
is delicious when mixed with beverages such as beer or sake.
^^ The
types of Yakitori
* Meat only
* Heart
* Liver
* gizzard
* Tunggir
* intestine
* Seseri (meat around the neck)
* Tebasaki (the tip of the wing)
* Tsukune (minced chicken meat are rounded)
* Negima (a combination of meat, green onions, meat, alternately)
* Ikada (green onions are pierced with two stab skewers)
* Matsuba (the bone between the chest and neck of a chicken)
* Kappa (chicken cartilage located on the chest)
Also not covered is also possible, providing handyman Yakitori pork or beef as the Yakitori.
* Heart
* Liver
* gizzard
* Tunggir
* intestine
* Seseri (meat around the neck)
* Tebasaki (the tip of the wing)
* Tsukune (minced chicken meat are rounded)
* Negima (a combination of meat, green onions, meat, alternately)
* Ikada (green onions are pierced with two stab skewers)
* Matsuba (the bone between the chest and neck of a chicken)
* Kappa (chicken cartilage located on the chest)
Also not covered is also possible, providing handyman Yakitori pork or beef as the Yakitori.
^^ Yakitori
under the various regions in Japan
* In the city of Hakodate and Muroran, Hokkaido Prefecture,
which is not intended to Yakitori chicken skewers of meat instead
of pork. In the town of Muroran,
Negima Yakitori is not the type to use green onions, but onions, and eaten with mustard.
* In the city of Bibai, the central part of Hokkaido Prefecture, Yakitori use chicken but not dipped into the sauce and seasoned only with salt. Yakitori One skewer may be a mixture of chicken meat, skin, and gristle called Motsu.
* Imabari City in Ehime Prefecture, a city which has the highest number of craftsmen Yakitori number two in Japan. Yakitori in Imabari city is burned on charcoal or gas, but on a hot plate (Teppan).
* In the city of Bibai, the central part of Hokkaido Prefecture, Yakitori use chicken but not dipped into the sauce and seasoned only with salt. Yakitori One skewer may be a mixture of chicken meat, skin, and gristle called Motsu.
* Imabari City in Ehime Prefecture, a city which has the highest number of craftsmen Yakitori number two in Japan. Yakitori in Imabari city is burned on charcoal or gas, but on a hot plate (Teppan).
^^..Picture
of yakitori..
^^ Some recipes
from the yakitori
After discussion and knowledge that we can and
have just discussed,
here are some recipes
from the yakitori in which if you can try at home.
^^ ..The first recipe..
MATERIALS:
125 ml soy sauce
75 ml of sake *)
Sonny 2 tablespoons onion, chopped **)
1 cm ginger, peeled, finely grated
1 tsp sugar
1 teaspoon salt
500 g chicken breast fillet, washed and diced 1 cm
300 g shallots, peeled and left whole
20 fruit skewers satai
HOW TO MAKE:
Mix half the soy sauce with sake, laddie onion, ginger, sugar, and salt and stir well.
Enter the chicken pieces into it and stir well. Cover with cling wrap, let stand for 1 hour. Set aside.
Stick turns 3 pieces of chicken and 2 pieces of onion to each skewer satai. Repeat until ingredients run out.
Grilled over hot coals, turning occasionally smeared with sauce and turned upside down until browned and cooked through, remove from heat.
Serve with the remaining soy sauce.
*) Sake: alcohol solution used for seasoning in Japanese cuisine. It was sweet with the aroma like fermented.
**) Onion laddie: It looked like a scallion, only smaller and slimmer. Give onion flavor and slightly bitter flavor to stir-fry dishes.
125 ml soy sauce
75 ml of sake *)
Sonny 2 tablespoons onion, chopped **)
1 cm ginger, peeled, finely grated
1 tsp sugar
1 teaspoon salt
500 g chicken breast fillet, washed and diced 1 cm
300 g shallots, peeled and left whole
20 fruit skewers satai
HOW TO MAKE:
Mix half the soy sauce with sake, laddie onion, ginger, sugar, and salt and stir well.
Enter the chicken pieces into it and stir well. Cover with cling wrap, let stand for 1 hour. Set aside.
Stick turns 3 pieces of chicken and 2 pieces of onion to each skewer satai. Repeat until ingredients run out.
Grilled over hot coals, turning occasionally smeared with sauce and turned upside down until browned and cooked through, remove from heat.
Serve with the remaining soy sauce.
*) Sake: alcohol solution used for seasoning in Japanese cuisine. It was sweet with the aroma like fermented.
**) Onion laddie: It looked like a scallion, only smaller and slimmer. Give onion flavor and slightly bitter flavor to stir-fry dishes.
^^..The second recipe..
MATERIALS:
* 300 gr chicken fillet, cut into cubes
* 3 cloves garlic, mashed
* 3 tablespoons oyster sauce
* 3 tablespoons tomato sauce
* 2 tablespoons chili sauce
* 2 tablespoons soy sauce
* Salt and pepper to taste
* 1/2 red bell pepper, diced
* 1/2 green bell pepper, diced
* Warm rice to taste
* 2 tablespoons margarine
HOW TO MAKE:
A. Marinate chicken with garlic, oyster sauce, ketchup, chili sauce, soy sauce, salt, and pepper, stirring until blended. Let stand for 30 minutes in the refrigerator until the flavors to infuse.
2. Heat margarine in a pan, put chicken and marinade and cook until done.
3. Enter the paprika and stir well. Lift.
4. Add the rice in a serving bowl, add yakitori on it. Serve.
* 300 gr chicken fillet, cut into cubes
* 3 cloves garlic, mashed
* 3 tablespoons oyster sauce
* 3 tablespoons tomato sauce
* 2 tablespoons chili sauce
* 2 tablespoons soy sauce
* Salt and pepper to taste
* 1/2 red bell pepper, diced
* 1/2 green bell pepper, diced
* Warm rice to taste
* 2 tablespoons margarine
HOW TO MAKE:
A. Marinate chicken with garlic, oyster sauce, ketchup, chili sauce, soy sauce, salt, and pepper, stirring until blended. Let stand for 30 minutes in the refrigerator until the flavors to infuse.
2. Heat margarine in a pan, put chicken and marinade and cook until done.
3. Enter the paprika and stir well. Lift.
4. Add the rice in a serving bowl, add yakitori on it. Serve.
^^..The third recipe..
Beef and Sausage Smoked Chicken Yakitori, Yakitori
Sausage
ingredients:
1. 3 Pcs Smoked beef rib
2. 3 Pcs Chicken Sausage
3. 3 pieces Green onion
4. 3 tablespoons Teriyaki sauce
5. 2 tablespoons Butter
Method of Construction:
1) Prepare beed Bernardi smoked, smoked beef cut into 2 parts. Then, prepare Bernardi chicken sausage, chicken sausage cut into 3 parts. Then cut the onion into 4 sections.
2) Prepare the skewers. The composition of the puncture: chicken sausage, rolls of smoked beef, green onions, repeat again and in the end the sausage and scallions.
3) Prepare a pan put the butter. Grilled skewers of punctures on each side 1 minute gave a smear of teriyaki sauce. Serve on a serving plate to give a piece of carrot and cucumber garnish Japan.
Serve with baked potatoes, chili and sauce teriayaki.
ingredients:
1. 3 Pcs Smoked beef rib
2. 3 Pcs Chicken Sausage
3. 3 pieces Green onion
4. 3 tablespoons Teriyaki sauce
5. 2 tablespoons Butter
Method of Construction:
1) Prepare beed Bernardi smoked, smoked beef cut into 2 parts. Then, prepare Bernardi chicken sausage, chicken sausage cut into 3 parts. Then cut the onion into 4 sections.
2) Prepare the skewers. The composition of the puncture: chicken sausage, rolls of smoked beef, green onions, repeat again and in the end the sausage and scallions.
3) Prepare a pan put the butter. Grilled skewers of punctures on each side 1 minute gave a smear of teriyaki sauce. Serve on a serving plate to give a piece of carrot and cucumber garnish Japan.
Serve with baked potatoes, chili and sauce teriayaki.
^^..The fourth recipe..
ingredients:
* 450 grams chicken thighs, grab the meat, cut into cubes
* 6 leeks, white part, cut the size of 2 1/2 cm
* 2 green bell pepper, cut into square
* 1 teaspoon ground pepper
* 1 orange juice, take the water
Dauber sauce:
Kikkoman soy sauce * 275 cc
* 225 cc mirin
* 100 cc of sake
* 50 grams sugar
How to make
Dauber sauce: Mix all ingredients, stir, and cook until boiling, set aside.
Stick a skewer in criss-cross meat chicken, green onion, and green peppers.
Yakitori grilled over hot coals until done occasionally smeared with sauce spreader, lift, then sprinkle with some pepper and lime juice on it.
* 450 grams chicken thighs, grab the meat, cut into cubes
* 6 leeks, white part, cut the size of 2 1/2 cm
* 2 green bell pepper, cut into square
* 1 teaspoon ground pepper
* 1 orange juice, take the water
Dauber sauce:
Kikkoman soy sauce * 275 cc
* 225 cc mirin
* 100 cc of sake
* 50 grams sugar
How to make
Dauber sauce: Mix all ingredients, stir, and cook until boiling, set aside.
Stick a skewer in criss-cross meat chicken, green onion, and green peppers.
Yakitori grilled over hot coals until done occasionally smeared with sauce spreader, lift, then sprinkle with some pepper and lime juice on it.
^^ If you find it is less clear with some recipes that we serve,
here I present the video
to make yakitori.
No comments:
Post a Comment