Japanese Yakitori Machine for Skewered Chicken Grill in Singapore of Asia
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Free video about Japanese yakitori. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Japanese yakitori video.
Thank you for supporting the creative commons movement !!
Japanese yakitori, literally means "grilled bird." The term refers to skewers small, each piece to size pieces, cooked on a grill. Traditionally, they are made with chicken. The first known mention of yakitori date of the Edo Era, in a paper written in 1674, the Ryouri-shuu which describes a method of cooking grilled meat named irotsuke through which one can prepare, inter alia, yakitori. The yakitori are a particularly popular dish in Japan but also in almost all the Asia and one of the iconic dishes of Japanese cuisine in the West with sushi ; in France, they are found on the menu of many restaurants menus with sushi and yakitori, constituting some traditional menu in Japan.
In Japan, yakitori are often consumed as snacks in during the matsuri Japan or restaurants yakitori ( yakitori-ya ) with alcoholic beverages. It is not uncommon to see several such establishments grouped in the same street, side by side. There are also food theme park dedicated to Japanese yakitori, proof of the popularity of this dish. However, the art of cooking yakitori can be refined practice: there are indeed Michelin-starred restaurants with a specialty in yakitori in Japan.
As its name suggests, the term yakitori skewers in Japan means poultry; use of the term kushiyaki skewer or grilled yaki, would be more correct to refer skewers usually called yakitori but not based chicken eg based beef from fungi, wings and eggs of quail or even pork. The modern usage of the term includes yakitori skewers of beef, pork, fish, seafood or fake meat, or vegetable based. The term yakiton is nowadays sometimes used in Japan to describe the pork skewers.
A skewer in kitchen means a thin rod in metal or wood on which are strung pieces of meat (beef, pork, chicken, duck, etc.)., of fish or seafood to be cooked pin, that is to say above the embers of the fire or barbecue. By metonymy, a skewer also means food cooked this way. The first appearance of the term dates back to skewer Middle Ages and meant only the metallic accessory finished his end in a sharp point. The term is encountered for the first time in a culinary sense at the end of xiv th century.
To give more flavor to the preparation, it is common to marinate meat before cooking, as well as to insert between the pieces of meat pieces of bacon, vegetables ( peppers, onion, tomato, etc..) and fungi. You may also call skewered fish, the seafood (scallops nuts and Saint-Jacques ), or even seafood.
Since the colonization of Indonesia by the Netherlands, this dish has spread throughout Southeast Asia ( Singapore, Malaysia, Thailand ) and institutions Snack Dutch. The sate sauce that is regularly used it as an accompaniment to fried does not make sense. Indeed, the sate is skewer itself. Peanut sauce whose real name is Bumbu Kacang is only one of many varieties of sauces that can accompany the skewers. Nowadays, there are sates of meat (chicken, beef, lamb, pork, turtle, horse, rabbit...), eggs, fish and seafood, fruits and vegetables, tofu and tempe. Every major city has its specialty.
The grilled chicken, "in many cases yakitori It has been put in the restaurant called " tavern menu has also become. A grilled, the original sparrow sometimes you are selling grilled chicken that was spit-roasting without cutting the small birds, such as, including poultry birds as described above cooking is called a "chicken" and those, but also other The same recipe may be referred to as such as "yakitori".
Many are sold in stores specializing in yakitori called "yakitori grilled chicken store" and it. There are stores that store restaurant format that can feed on the spot also accept a take-away in yakitori, including those many. In addition, fair and stalls, selling open-air it is different there are also many, and take home as a souvenir eating on the spot them as well. The yakitori shop, in addition to the individual store chain store retailer also seen.
To bake those skewered, but do the seasoning, such as after you have baked the way, the front and the. Classification of the type of taste is the two main types, salt "was mainly used salt, "said soy sauce, mirin, sake, sugar salty-sweet has been adjusted from such as sauce and baked it with a " sauce is.
Thank you for supporting the creative commons movement !!
You'll Need:Free video about Japanese yakitori. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this Japanese yakitori video.
Thank you for supporting the creative commons movement !!
Japanese yakitori, literally means "grilled bird." The term refers to skewers small, each piece to size pieces, cooked on a grill. Traditionally, they are made with chicken. The first known mention of yakitori date of the Edo Era, in a paper written in 1674, the Ryouri-shuu which describes a method of cooking grilled meat named irotsuke through which one can prepare, inter alia, yakitori. The yakitori are a particularly popular dish in Japan but also in almost all the Asia and one of the iconic dishes of Japanese cuisine in the West with sushi ; in France, they are found on the menu of many restaurants menus with sushi and yakitori, constituting some traditional menu in Japan.
In Japan, yakitori are often consumed as snacks in during the matsuri Japan or restaurants yakitori ( yakitori-ya ) with alcoholic beverages. It is not uncommon to see several such establishments grouped in the same street, side by side. There are also food theme park dedicated to Japanese yakitori, proof of the popularity of this dish. However, the art of cooking yakitori can be refined practice: there are indeed Michelin-starred restaurants with a specialty in yakitori in Japan.
As its name suggests, the term yakitori skewers in Japan means poultry; use of the term kushiyaki skewer or grilled yaki, would be more correct to refer skewers usually called yakitori but not based chicken eg based beef from fungi, wings and eggs of quail or even pork. The modern usage of the term includes yakitori skewers of beef, pork, fish, seafood or fake meat, or vegetable based. The term yakiton is nowadays sometimes used in Japan to describe the pork skewers.
A skewer in kitchen means a thin rod in metal or wood on which are strung pieces of meat (beef, pork, chicken, duck, etc.)., of fish or seafood to be cooked pin, that is to say above the embers of the fire or barbecue. By metonymy, a skewer also means food cooked this way. The first appearance of the term dates back to skewer Middle Ages and meant only the metallic accessory finished his end in a sharp point. The term is encountered for the first time in a culinary sense at the end of xiv th century.
To give more flavor to the preparation, it is common to marinate meat before cooking, as well as to insert between the pieces of meat pieces of bacon, vegetables ( peppers, onion, tomato, etc..) and fungi. You may also call skewered fish, the seafood (scallops nuts and Saint-Jacques ), or even seafood.
Since the colonization of Indonesia by the Netherlands, this dish has spread throughout Southeast Asia ( Singapore, Malaysia, Thailand ) and institutions Snack Dutch. The sate sauce that is regularly used it as an accompaniment to fried does not make sense. Indeed, the sate is skewer itself. Peanut sauce whose real name is Bumbu Kacang is only one of many varieties of sauces that can accompany the skewers. Nowadays, there are sates of meat (chicken, beef, lamb, pork, turtle, horse, rabbit...), eggs, fish and seafood, fruits and vegetables, tofu and tempe. Every major city has its specialty.
The grilled chicken, "in many cases yakitori It has been put in the restaurant called " tavern menu has also become. A grilled, the original sparrow sometimes you are selling grilled chicken that was spit-roasting without cutting the small birds, such as, including poultry birds as described above cooking is called a "chicken" and those, but also other The same recipe may be referred to as such as "yakitori".
Many are sold in stores specializing in yakitori called "yakitori grilled chicken store" and it. There are stores that store restaurant format that can feed on the spot also accept a take-away in yakitori, including those many. In addition, fair and stalls, selling open-air it is different there are also many, and take home as a souvenir eating on the spot them as well. The yakitori shop, in addition to the individual store chain store retailer also seen.
To bake those skewered, but do the seasoning, such as after you have baked the way, the front and the. Classification of the type of taste is the two main types, salt "was mainly used salt, "said soy sauce, mirin, sake, sugar salty-sweet has been adjusted from such as sauce and baked it with a " sauce is.
Thank you for supporting the creative commons movement !!
Chicken thighs: without bone and skin
Japanese leek (negi*), leek, or green onion
Soya sauce
Mirin* or sake*
Sugar
Honey or maple syrup
Small wooden spears
Procedures : Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous.
Cut the chicken thighs into about 3x2x2cm large pieces.
Put the chicken pieces into the already prepared sauce, and let it stand for a while.
Cut the leek or green onions in about 3 cm long pieces.
Spear three or four pieces of chicken and some leek on each wooden stick.
Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)
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