Yakitori

In Japanese, yakitori means “roasted bird literally”. It is in fact of the skewers cooked on a grill and which can be also made up of ox, ruail wings, mushrooms, ruail eggs, of pig to cheese…

The traditional yakitori only consist of pieces of chicken and vegetables, but the modern use uses ox, pig, fish, seafood or distorts meat containing vegetables, the whole spit on Brochette S called kushi. Yakitori are typically been used with salt or sauce, which basiquement is basiquement made of mirin, of Saké soft, sauce soya and sugar.

Yakitori are a particularly popular dish with the Japan but also in almost all the Asia.

Various kinds of Yakitori

  • yotsumi (四つ身, breast of chicken)
  • atsuage tofu (厚揚げとうふ, tofu fried)
  • enoki maki (エノキ巻き, mushrooms coated in pig)
  • piman (ピーマン, green pepper)
  • negima (ねぎ間, onions green and breast of chicken)
  • nankotsu (軟骨, chicken cartilage)
  • rebaa (レバー, liver)
  • tsukune (つくね, chicken meat pellet)
  • torikawa (とりかわ, chicken skin)
  • tebasaki (手羽先, chicken wing)
  • asuparabëkon (アスパラベーコン, sprinkles packed in bacon)
  • (豚ばら, belly of pig)
will butabara

Similar dishes

Skewer (French), Espetada (Portuguese), Satay (Eastern), Shashlik (Russian), Shish kebab (Turkish), Souvláki (Greek), Mici (Rumanian) or Kalamaki (Greek)

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