Tag Archives: 焼き鳥

Japanese Cuisine: Nankotsu Tsukune

March 10, 2010 dragonlife 4 Comments

I have already introduced many ways to make “Tsukune”, or chicken patties in yakitori fashion.

Nankotsu/軟骨/ means cartilage or cartilageous parts of the chicken (and other animals) bones. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones!

INGREDIENTS: For 3~4 people

-Chicken: 200 g (minced)
-Nankotsu/cartilage: 90 g
-Onion: 1/3 of a medium-sized one
-Fresh ginger: a piece of 5×5 cm
-Salt: a pinch
-Black pepper: a pinch
-Cornstarch: 1 tablespoon
-Japanese sake: a little (for boiling wate)
-Water: for boiling
-Soy sauce: 2 tablespoons
-Sugar: 2 tablespoons
-Japanese sake: 1 tablespoon (for seasoning/cooking)
-White sesame seeds: for seasoning before serving
-Leeks: cut to length appropriate for skewers

RECIPE:

-In a food processor drop the minced chicken, onion, ginger, salt and pepper cornstarch. Let turn for a little while. Stop and drop in the cartilages/nankotsu. Turn until the cartilages have been broken into small pieces.

-Make chicken balls either by hand or with two spoons. Boil them in water added with alittle Japanese sake. Scoop balls out once they have started foating on the surface.

-In a small frypan pour the soy sauce, sugar and sake. Fry the chicken balls with pieces of leeks (broccoli is fine, too) in the sauce till they are well coated.

-Skewer the chicken balls and leek as shown on top picture. Grill them in toatser or oven until they attain the right colour and crispiness. Baste them with the remaining sauce half way!

Makes for a great snack withh beer, or a good addition to bento!

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Japanese Cuisine: Yakitori/Tsukune-Recipes 5

September 18, 2009 dragonlife 4 Comments

TSUKUNE-PORK

Here is the fourth of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

INGREDIENTS: For 2 persons

-Minced pork: 200 g
-Thin green leeks: 4~5
-Ginger, grated: 1 piece, 5×5 cm
-Japanese sake: 2 tablespoons
-Soy sauce: 3 tablespoons
-Naga imo/glutinous Japanese yam/Chinese yam, grated: 2 tablespoons
-Cornstarch: 1 tablespoon

Tare/Sauce
-Soy sauce: 2~3 tablespoons
-Sugar: 2 teaspoons
-Mirin/sweet sake: 3 tablespoons

-Japanese sake: 2 tablespoons (for steam/fry)
-Onsen Tamago/Japanese-style poached eggs (normal poached eggs are great!)

RECIPE:

-Chop the thin leeks coarsely.
In a bowl mix minced pork, Japanese sake, soy sauce and grated ginger until smooth.

-Add grated Chinese yam and mix until smooth. It will take some time as the yam will tend to separate at first. Add cornstarch and mix until smooth.

-Add chopped leeks and mix well.

-Heat a frypan. Pour in a little oil. Make 6~7 round patties/tsukune by hand or with a mold.
Fry both sides on a medium fire.

-When “eyes” have appeared on both sides, reduce fire to small. Add sake, cover with glass lid and steam fry.

-When you are sure that the tsukune are well cooked, add soy sauce, mirin and sugar and let simmer until sauce has “caramelized” the tsukune.

-Serve with a poached egg in a separate ramequin for each person who will choose either to break it directly over the tsukune or use it as a dip (the former will be probably easier!LOL)

NOTE:
-You can increase the amount of leeks and gingeraccording to your taste.
-You may replace leeks with parsley.
-Any soy sauce is fine, although a sweet variety is recommended. Otherwise you may increase the amount of mirin.

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Elinluv Tidbit Corner
Think Twice

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Japanese Cuisine: Yakitori/Tsukune-Recipes 4

September 10, 2009 dragonlife 6 Comments

TSUKUNE-RECIPES-3

Here is the fourth of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

INGREDIENTS: For 3~4 persons

-Minced Chicken (breast or thigh): 250 g
-Leek, lon and thin type: 1
-Fresh ginger, grated, to taste
-Soy sauce: 1 tablespoon
-Salt and pepper: a little to taste
-Cornstarch: 1 tablespoon
-Sesame oil: a little to taste
-Yama Imo/Japanese glutinous yam, grated: 2 tablespoons

Tare/Sauce
-Soy sauce: 2 tablespoons
-Mirin/sweet sake: 2 tablespoons
-Water: 1 teaspoon
-Seven spices, to taste

Decoration/presentation:

-Kaiwaredaikon/Daikon sprouts: to taste
-White sesame seeds: to taste
-Grated fresh daikon: to taste

RECIPE:

-Chop leek finely. Grate the ginger. Grate the yama imo.

-In a large bowl drop the the minced chicken, soy sauce, salt & pepper, seame oil and mix quickly by hand.

-Add leek, ginger, yama imo and the cornstarch. Mix well. Let the mixture rest in the fridge for 30 minutes.

-During that time prepare the kaiwaredaikon, freshly grated daikon and sesame sesame seeds.
Prepare the tare/sauce ingredients.

-Fry the tsukune/patties after having shaped them into 3 or 4 equal sized circles with salad oil on both sides over a medium fire until they are a light brown.

-Add 2 tablespoons of water, cover with lid and steam/simmer for a while. Check if tsukune are well cooked with a thin wooden stick.

-Add the tare/sauce ingredients and cook until the tare has “caramelized”.
Serve on a plate with kaiware daikon, grated fresh daikon and white seasme seeds for the final touch.

NOTE:
Do not fry tsukune over a strong fire or they will get hard.

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Think Twice

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Japanese Cuisine: Yakitori/Tsukune-Recipes 3

September 7, 2009 dragonlife Leave a comment

TSUKUNE-TOFU

Here is the third of (long) series of simple recipes that I hope will stimulate into you creating more recipes!
The difference is that this time it is made with tofu as well!

INGREDIENTS: For 2~3 persons

-Tofu: 100 g
-Minced chicen: 300 g
-Onion, finely chopped, 1/2
-Grated fresh ginger, 3~3cm cube
-Egg: 1
-Black pepper: a pinch or two
-Cornstarch: 2 teaspoons
-Soy sauce: 2 tablespoons
-Japanese sake: 2 tablepoons
-Sugar: 2+1/2 tablespoons
-Salad oil

RECIPE:

-In a bowl mix tofu, chicken, onion, ginger, egg, pepper and cornstarch. Make patties/tsukune.

-Pour some oil in a frypan. On medium high fire fry both sides of tsukune until they have reached a nice colour. Add some water. Cover with lid and steam/cook on low fire.

-Mix soy sauce, Japanese sake and sugar in a bowl.

-Take off lid from tsukune. Turn to medium fire. Pour in the sauce and simmer until ready for serving.

NOTE:

Great served wrapped in shiso leaves!

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Japanese Cuisine: Yakitori/Tsukune-Recipes 2

September 5, 2009 dragonlife Leave a comment

TSUKUNE-RECIPES-2-a

Here is the second of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

INGREDIENTS:
-Minced Chicken: 400 g+
-Large shiso/perilla leaves (can be replaced with basil or other green tasty leaves): 15~20
-Salt, pepper: 1 pinc each
-Black sesame: 1 teaspoon
-Grated fresh ginger: 5×5 cm cube
-Japanese Sake: 1 teaspoon
-Cornstarch: 1 tablespoon
-Egg yolk: 1 large

-For seasoning:
Lemon juice
Yuzu koshio/lime and pepper paste

RECIPE:

TSUKUNE-RECIPES-2-b

-Chop the leaves fine as shown on above picture.

TSUKUNE-RECIPES-2-c

-In a large bowl, drop in the minced chicken, salt, pepper and black sesame seeds. Mix well until it becomes a smooth paste.

TSUKUNE-RECIPES-2-d

-Add egg yolk, Japanese Sake, Cornstarch and grated ginger.
Mix well.

TSUKUNE-RECIPES-2-f

-Add chopped shiso (leaves9 and mix well.

TSUKUNE-RECIPES-2-g

-make tsukune/patties in size of your liking around a wooden stick.

TSUKUNE-RECIPES-2-h

-Pour a little oil in a non-stick frypan and place tsukune as shown on picture.
Start frying.

TSUKUNE-RECIPES-2-i

-When one side has reached the right colour, turn over and fry until both sides have reached the proper colour.
You may add a little more Japanese sake for seasoning.

TSUKUNE-RECIPES-2-j

-Cover with large piece of foil paper and stema/fry on a small fire for a while.

TSUKUNE-RECIPES-2-k

-That’s how the should look when ready!

-Serve a little lemon juice and lime and peppr paste, and plenty of beer!

NOTE:
Naturally, youi may use a sauce of your choice as well, or ponzu, or soy sauce, etc.

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Japanese Cuisine: Yakitori/Tsukune-Recipes 1

September 3, 2009 dragonlife 4 Comments

TSUKUNE-RECIPES-1

Apparently, yakitori and especially tsukune are very popular not only in Japan but almost everywhere in the world as they share similarities with many other countries’ specialties! After all a hamburger is nothing less than a big tsukune!LOL

Here is the first of (long) series of simple recipes that I hope will stimulate into you creating more recipes!

Tsukune Recipe 1:

INGREDIENTS: For 4 people

-High quality chicken (breast or thigh): 250 g
-Leek (long narrow one): 1
-Soy sauce + Japanese sake + mirin/sweet sake: 4 tablespoons each
-Honey: 2 teaspoons
-Fresh ginger juice (also available over the counter in Asian stores): 10 ml
-Water: 2 tablespoons
-Cornstarch: 2 tablespoons
-Salad oil: 2 tablespoons

RECIPE:

-Cut chicken and leek into rough pieces and drop them into a food processor. Add one half of the cornstarch, water, soy sauce, sake and mirin each.

-Process well until you obtain a smooth paste. Stop the food processor from time to time to move chicken from the centre with a spatula.

-Make/shape “patties”/tsukune.
Fry in oil on a frypan over a low fire on both side until you obtain a light brown colour (“foxy” in Japanese)

-Pour the rest of the soy sauce, sake, mirin, ginger juice, and cornstarch dissolved in water over the tsukune and cook until the sauce has caramelized.
Serve immediately!

NOTE:
By dividing the seasoning in two halves, the chicken will be thoroughly impregnated with the taste.
make sure you cook over a low fire all the time!

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Japanese Cuisine: Kakuni-Recipes 3

September 3, 2009 dragonlife Leave a comment

KAKUNI-RECIPE-3-m

This is the third of a series of recipes for preparing Kakuni.
This particular recipe can be considered as the basic “professional” one, altough it is open to variations as far as spices and presentations are concerned!

INGREDIENTS;

-Large raw pork belly lumps: 1 kg
-Fresh ginger, finely chopped, 1~2 tablespoons
-Japanese sake: 2 cups
-Soy sauce: 2 cups
-Sugar: 2 large tablespoons
-Salt: 2 pinches

NOTE:
One can and ought (according to prefences) to add mirin/sweet sake, star anise, lemon zest, green parts of leeks and so on!

RECIPE:

KAKUNI-RECIPE-3-a

-Get everything prepared first!

KAKUNI-RECIPE-3-b

-Cut the pork into about 6cm wide slices.

KAKUNI-RECIPE-3-c

-Fry pork on both sides first. This will help the meat suck in the “juices”!

KAKUNI-RECIPE-3-d

-Fry until the colour above is reached.

KAKUNI-RECIPE-3-e

-Scoop out the excess fat, taking care not to run it over the meat.
The picture above shows how much fat can scooped out!
If you use a non-stick frypan, there is no need to add oil before frying the pork, meaning less fat to scoop out!

KAKUNI-RECIPE-3-f

-In a large and deep pan, drop in the meat. Add water just to cover meat. Switch on the fire. You can add water later litle by little to keep it above the meat.
Add ginger, leeks (green part), lemon zest (whole or minced) and star anise.
If you want to make it sweet, add a whole sliced onion!

KAKUNI-RECIPE-3-g

-Make sure that all ingredients are clean. Check that the lemons are not waxed (in that case clean it out!)!

KAKUNI-RECIPE-3-h

-Once brought to a boil, add soy sauce, Japanese sake, mirin/sweet sake and sugar.
Last, add salt (important!).

KAKUNI-RECIPE-3-i

-Lower fire to low and continue scooping out any scum.

KAKUNI-RECIPE-3-j

-When no more scum appears, cover with lid or a large piece of foil paper and simmer for a whole hour.
Check from time to time if there is enough soup in the pan. If the soup level goes under that of top of the meat, the taste will become too strong. Add water and Japanese sake until the soup reaches the meat level.

KAKUNI-RECIPE-3-k

-Above picture shows starting point of the simmering process.

KAKUNI-RECIPE-3-l

-Above picture shows the finished product inside the deep pan!
Check if the meat is well cooked. A pointed (Japanese-style) chopstick should easily go through the meat all the way.
But this does not mean you can eat it at once.
It is best to switch off the fire, let the cover on, and let it cool completely. Only then, the meat will be fully impregnated with the taste!
It will taste a lot better re-heated before serving it!

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Japanese Cuisine: Kakuni-Recipes 2

September 2, 2009 dragonlife 6 Comments

KAKUNI-RECIPE-2-a

Here the second of a series of recipes for Kakuni, a bit more sophisticated than the first one, but still very easy!

INGREDIENTS: For 4 people

-Large raw pork belly lumps: 1 kg
-Fresh ginger: choose a root (or part of), about 5cm long and 2 cm thick/Sliced
-Brown sugar: 50 g
-Honey: 50 ml (liquid)
-Japanese sake: 60 ml
-Soy sauce: 120 ml
-Water: 600 ml
-Star anise: 1

RECIPE:

KAKUNI-RECIPE-2-b

-Steam pork in steamer on a low fire for 2 hours.

KAKUNI-RECIPE-2-c

-Cool down pork completely. This is important as this will help tenderize the meat!
Cut in bite size.
Put all the pork in deep pan. Add water, Japanese sake, sliced ginger, brown sugar and honey.

KAKUNI-RECIPE-2-d

-Add soy sauce and star anise. Simmer on a low fire for 30 minutes. Keep taking out the foam to remove harshness.

KAKUNI-RECIPE-2-e

-When ready serve with its juices/soup and strong mustard.

NOTE:
Do not add star anise at once as the taste might become overwhelming for some people.
Of course, this recipe is adapatble.
You may add chili pepper and other spices of your preferences, or even Chinese ingredients!

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Japanese Cuisine: Kakuni-Recipes 1

September 1, 2009 dragonlife 6 Comments

KAKUNI-RECIPE-1-a

Here the first of a series of recipes for Kakuni, that is a very basic one!

INGREDIENTS: -Large raw pork belly lumps: 1 or 2 (depending on thickness and width)
-Fresh ginger: 1 or 2 pieces (5×5 cm)
-White leek: 1
-Rice vinegar: 50 ml
-Soy sauce: 50 ml
-Sweet sake/mirin: 50 ml
-Honey: 1 tablespoon
-Water: 4–~500 ml

RECIPE:

-Thinly slice the fresh ginger. Cut the leeks into small trunks. Punch holes in the pork with a fork to help “taste going inside”.

KAKUNI-RECIPE-1-b

-Fry pork on a frypan on all sides on a strong fire until all colour has completely changed and fat has changed colour.

KAKUNI-RECIPE-1-c

-In a large pot, drop/pour all ingredients, add por, cover with lid and simmer over low medium fire for 60 minutes.
If meat does not cook as quickle as wanted, raise fire after 30 minutes.
Simer until juices have reduced as low as on pic.

-Cut the pork into large size bites and simmer again for 5 minutes.

-Place on a serving meat cuts on a serveing dis. Pour juices/sauce all over and add some chopped thin leeks.

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Japanese Cuisine: Kakuni

August 31, 2009 dragonlife 10 Comments

KAKUNI-1

Kakuni (角煮) is a Japanese braised pork dish which literally means “square simmered”.

Kakuni is a meibutsu (名物/famous regional product) of Nagasaki.
Actually this is not a strictly traditional Japanese dish as its most likely Chinese, similar to Dongpo’s pork, though not as heavy in sauce.

KAKUNI-2
Kakuni as served in some restaurants cut and cold

During the Ming Dynasty and Song Dynasty, the main Sino-Japanese trading route existed between Hangzhou and Kyūshū. Many Chinese lived in major Kyūshū port cities, such as Nagasaki and Japanese in Hangzhou. Therefore pork, was popularized in major Kyūshū cities.
These days kakuni is popular all over Japan with very many varieties depending on the region, climate and prevailing tastes.

KAKUNI-RAFTI

Okinawa, probably the region in Japan consuming the largest quantity of pork in Japan has its own recipe called “Rafti”!

PREPARATION:
Kakuni is made of thick cubes of pork belly simmered in dashi, soy sauce, mirin, sugar and sake. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks easily. The dish is often served with scallions, daikon and karashi.

Will publish a recipe soon!
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DONG PO ROU

KAKUNI-DONGPO

For the record, as it is the origin of Kakuni, Dongpo’s pork is a famous Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine.

ORIGINS:
Legend has it that while Su Dongpo was banished to Huangzhou, in a life of poverty, he made an improvement of the traditional process. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat. This dish was first launched in Huangzhou, then spread to Hangzhou, the capital of the Southern Song Dynasty, flourished, and then became one of Hangzhou’s most famous dishes.

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Japanese Cuisine: Yakitori-Tsukune

August 29, 2009 dragonlife 8 Comments

TSUKUNE-5
Modern tsukune at Japanese Izakaya

Yakitori is not only all parts of a chicken (or other bird, actually) on sticks or skewers.
One very popular yakitori is “Tsukune”!
Tsukune (つくね) could described as a japanese chicken meatball either on stick or completely separate.

Whereas usual yakitori requires fine products and sauce (and a cooking skills) only, tsukune calls for a real recipe.

TSUKUNE-2
Traditional tsukune serves with egg yolk and chopped leeks.

Traditional tsukune are presented as a single larger sausage-shaped “ball” grilled around a skewer and will be served with some sauce and an egg yolk (either chicken or quail). A good amount of chopped leeks is always welcome.

TSUKUNE-4

Home-made tsukune will be simpler and served as chicken meat balls with home-made or bought tare/sauce.

TSUKUNE-3

Modern tsukune seem come in many varieties all on the same plate. Actually the toppings are different but the meat balls are the same.

TSUKUNE-1

They certainly look appetizing!
Thay are fine, but as a purist I still prefer the traitional ones!

Next, I will publish a recipe!
You will find out there more ingredients included than in simple chicken balls!

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Japanese Cuisine: Yakitori-The Basics

August 28, 2009 dragonlife 14 Comments

YAKITORI-1

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.

YAKITORI-MURORAN

As served in Mururoran, Hokkaido.

YAKITORI-EHIME

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:

YAKITORI-HATSU
hatsu (ハツ) or kokoro (こころ), chicken heart

YAKITORI-LIVER
rebā (レバー), liver

YAKITORI-SUNAGIMO
sunagimo (砂肝), or zuri (ずり) chicken gizzard

YAKITORI-TSUKUNE
tsukune (つくね), chicken meatballs
Great served with an egg yolk and tare!

YAKITORI-KAWA
(tori)kawa ((とり)かわ) chicken skin, grilled until crispy

YAKITORI-TABASAKI
tebasaki (手羽先), chicken wing
The same can be ordered whole.

YAKITORI-BONCHIRI
bonjiri (ぼんじり), chicken tail

YAKITORI-SHIRO
shiro (シロ),　chicken small intestines

YAKITORI-NEGIMA
ikada (筏) (lit. raft), Japanese scallion, with two skewers to prevent rotation. Also called negima (ネギ間）

YAKITORI-AOTO
Aoto (青と). Here the leek/scallion is rolled insde the chicken

YAKITORI-KASHIRA
Kashira (かしら) made from the tender par of the breast.

YAKITORI-SESERI
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)

YAKITORI-BUTABARA
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!

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Shizuoka Izakaya: Hayase

December 16, 2007 dragonlife Leave a comment

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Izakayas have been “sprouting” all over Takajo Machi in Shizuoka City, an area recently referred to as the “Shizuoka Daikanyama”.
My better (worse?) half and I found this little place called Hayase　along a fairly large street and decided to give a try.

An unprepossing, almost discreet, izakaya, it was open in February this year. Apｐarently it is already quite popular and were lucky to enter it around 19:00 as it got full within half an hour.
The inside is extremely clean for an izakaya specialized in “yakitori”. It sits about 8 people at the counter, 6 more at tables and chairs and a dozen on tatami floor.

We found ourselves in a little dilemna as Hayase also proposed some sashimi we just could not resist. The bonito was absolutely excellent.

After that we started ordering yakitori in earnest, and I just did not have enough time to take all the pictures I wished to. Which will give me a good excuse to come back, especially considering the reasonable prices for such a place which could become quickly expensive at other establishments.
The service is attentive and generous and the sake (and other drinks) are great:
4 jizake from Shizuoka Prefecture:
Karakkaze (Hana no Mai Brewery/Hamamatsu City)
Kikuyoi Tokubetsu Honjozo (Fujieda City)
Takasago Homare Fuji Junmai (Fuji-Takasago Brewery/Fujinomiya City)
Garyuubai Junmai Muroka (Sanwa Brewery/Shimizu Ku)