Yakitori (焼き鳥 やきとり), or fried chicken, is a Japanese type of skewered chicken that is found everywhere in Japan and i many countries abroad.
They are served all year round and have the advantage not only to be tasty but very healthy as meat comes by.
It is made from several bite-sized pieces of chicken meat, or chicken offal, skewered on a bamboo skewer and barbecued, usually over charcoal.
Diners ordering yakitori usually have a choice of having it served with salt (and sometimes lemon juice) or with tare sauce, which is generally made up of mirin, sake, soy sauce and sugar. The sauce is applied to the skewered meat and is grilled until delicately cooked and is served with the tare sauce as a dip.
Ways of serving naturally vary with regions.
As served in Mururoran, Hokkaido.
As served in Ehime Prefecture, Shikoku Island.
One can order for sets or individually.
In the later case, you would do weel to remember basic names:
hatsu (ハツ) or kokoro (こころ), chicken heart
rebā (レバー), liver
sunagimo (砂肝), or zuri (ずり) chicken gizzard
tsukune (つくね), chicken meatballs
Great served with an egg yolk and tare!
(tori)kawa ((とり)かわ) chicken skin, grilled until crispy
tebasaki (手羽先), chicken wing
The same can be ordered whole.
bonjiri (ぼんじり), chicken tail
shiro (シロ), chicken small intestines
ikada (筏) (lit. raft), Japanese scallion, with two skewers to prevent rotation. Also called negima (ネギ間）
Aoto (青と). Here the leek/scallion is rolled insde the chicken
Kashira (かしら) made from the tender par of the breast.
Seseri (せせり) similar to kashira
nankotsu, chicken cartilage
toriniku, Free Range “Chicken of the Earth” (all white meat on skewer)
Common kushiyaki (non-poultry) dishes:
atsuage tofu (厚揚げとうふ, deep-fried tofu)
enoki maki (エノキ巻き, enoki mushrooms wrapped in slices of pork)
pīman (ピーマン, green pepper)
asuparabēkon (アスパラベーコン, asparagus wrapped in bacon)
butabara (豚ばら, pork belly)
gyutan (牛タン), ox tongue, sliced thinly
Naturally if you take purely regional specialties in account, there are many more!
Please check the new postings at:
sake, shochu and sushi
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Tags: グルメ, レシピ, 焼き鳥, 美食, 静岡, Gastronomy, Gourmet, Japan, Japanese Cuisine, Recpes, Shizuoka, Yakitori, 日本, 日本料理
August 31, 2009 at 9:07 am |
These just look so terribly delicious. They remind me with satay. Oh… just can’t help myself to take one on those skewers
~
August 31, 2009 at 9:13 am |
Dear Friend!
It is like satay, but the ingredients are different!
Cheers,
Robert-Gilles
August 29, 2009 at 2:01 am |
Oooo the yakitori looks fantastic. We have a couple of stalls and restaurants in Singapore serving these skewered meats but I reckon the ones in Japan must be fantastic.
Hope to head there one day to get some true authentic Japanese food. Yum!
http://www.j2k3blogs.com
August 31, 2009 at 8:38 am |
Dear Justin!
Greetings!
Thank you so much for your kind comment!
I’m sure you will find some authentic yakitori in Singapore one day!
Cheers,
Robert-Gilles
August 28, 2009 at 10:32 pm |
Yum Yum Yum, I love yakitori and these look stupendous. There is a place near me that that’s all they make, and it is indeed wonderful.
Thanks for sharing!
August 31, 2009 at 8:37 am |
Dear Lou-Ann!
You are most welcome!
Cheers,
Robert-Gilles
August 28, 2009 at 5:14 pm |
I’ve only had a couple of the yakitori you listed. I’ve be interested to try the intestine, heart and gizzard. At least, all the parts of the chicken don’t go to waste. ;-D
August 31, 2009 at 8:37 am |
Dear Jenn!
It’s like pork. If fresh, everything can be eaten!
Cheers,
Robert-Gilles
August 28, 2009 at 12:36 pm |
Greetings Robert! I am an absolute fan of Yakitori. To cook this way would give me great pleasure. Your pictures are making me really hungry. I adore chicken hearts and especially the “last thing over the fence” the tail. That Pork Belly is over the top… What would you pair this type of food with? A Lager Beer? or? please advise.
wb
August 31, 2009 at 8:36 am |
Dear Warren!
Greetings!
I’m pretty sure you can prepare them yourself!
Beer is best, I can assure you! The stronger, the better!
Cheers,
Robert-Gilles
August 28, 2009 at 7:55 am |
What a comprehensive coverage you got there for Yakitori. It sure makes me feel hungry
August 31, 2009 at 8:35 am |
Dear Edwin!
Greetings!
Thank yo so much for your kind comment!
Actually it was an easy posting to write!
Cheers,
Robert-Gilles
August 28, 2009 at 7:37 am |
Look so mouth-watering. They look similar to satay. Grill over charcoal is still the best…great flavour.
August 28, 2009 at 7:46 am |
Dear Mary!
Greetings!
Satay follows the same principle. The only difference is the sauce and spices!
Cheers,
Robert-Gilles