How to cook Yakitori..Japanese Chicken Barbecue Skewers..
Yaki means to fry or to grill ..Tori means bird or chicken..actually it refers to chicken meat ..
If you use beef or pork , you can not call it YAKITORI instead you call it
Yaki Buta (buta means pork)
or Yaki Gyu Niku (Gyu means Beef) Niku mean Meat..
INGREDIENTS
To used ..any part of the Chicken beside intestine,feathers,blood .feet, head and neck..what else ?
and the vegetables that usually used when making Yakitori are Japanese chili.cloves of garlic, spring onion or negi, and what else ? did i forgot to mention any vegetables?
well, you can add any veggies you like..
INGREDIENTS i used..
Chicken Liver , heart, thigh or breast part, wings, skin,
some shredded ginger
cloves of garlic
Japanese Chili
Negi or Spring onion
Salt and Black pepper
Sugar
Sake or Rice Wine
Mirin or Sweet Rice Wine
Soy Sauce
adding some vinegar or lemon juice to the liver is fine too..my method
cayenne pepper for spicy flavor
Procedure and Cooking method is under construction...
Please watch the Video Tutorial for more details about how to make YAKITORI..
My Version of making Chicken Teriyaki Rice Bowl or Donburi in Japanese..
why i said my version.? check it out..
INGREDIENTS..
2 pieces of Chicken Thigh
3 tbsp Kikoman Soy Sauce/or Light soy Sauce
3 tbsp MIRIN
1/2 tbsp Bonito Flakes or fish powder
1/2 tsp sesame oil
black pepper is according to your taste
adding ginger powder or garlic powder can gives good flavor too
or fresh onion..
Let's prepare the Teriyaki Sauce
in a cup or small bowl..Combine the 3 ingredients
Soy sauce,Mirin and fish powder ,set aside
if you're not worried of salmonella thing..you can cook your chicken in raw form directly to your heated skillet ..
in my new researched..i changed the style of my cooking when it comes to animal meat..i boil it first before i start to cook..you can skip this method ,and do what is easy for you..
Preparation and Procedure..
1..Give a quick boil about 1 to 2 minutes in enough water to cover your chicken in very high fire..
until you can see the scam flowing on top..then turn off the heat throw away the water and wash the chicken with cold water
2..in a clean frying fan put 3 tbsp of water and add the chicken..cover and simmer in medium heat until liquid forms to oil..
fry the meat until you get your desired crispiness.but don't fry too much. golden brown color is enough .
3..then add 3 tbsp of sugar into the fried chicken meat..caramelized the sugar by toss and turning the meat..when sugar is melted..
4.lift up your frying pan or turn off the heat..then pour the liquid mixture to the chicken and quickly move your frying pan ..to avoid burning the sauce..
and add 2 tbsp of water ,cover and simmer for 1 minute..
then adding some onion is fine too then cook for 1 minute again ..
if you like a little crispy chicken you can fry the chicken in a frying pan with some amount of sesame oil..fry in a seconds only might get burnt the skin of the chicken../or just skip this method ..
then just slice the chicken into a strips shape ,
5..then scoop some amount of rice to your rice bowl , drizzle with 1 tbsp of teriyaki sauce on top of rice..
and place the sliced chicken to cover the rice and adding any vegetable is fine to to give good combination and yummy presentation too.drizzle with some teriyaki sauce on top of the chicken again and sprinkle with toasted sesame seed and ready to serve...
enjoy..i hope you will try this recipe ...this is so delicious and everyone loves it..
if your'e vegetarian then sorry...
Hello! Gusto kong ibahagi ang nalalaman ko sa pagluluto ng Japanese Dish.
At ang tamang pagluluto ng Teriyaki Chicken..
Teriyaki Chicken is not a marinating process..Teri means glaze or the shine of sugar . Yaki means to fry or to grill ,oven or by pan.
Usually ang nilulutong teriyaki is manok,yung thigh part na medyo may fats..
At ang TERIYAKI originally ay walang ginger na nilalagay,coz there's another version of this, tawag dito ay SHOGAYAKI..shoga means ginger ..yaki means fry or grilling..usually pork ang ginagamit dito not chicken...
Dahil sa pag-unlad ng mga bansa ,ang mga tao ay nadagdagan ng talino at naging malikhain sa lahat ng bagay..maging sa pagluluto..so ang teriyaki kumalat sa buong bansa,,may kanya kanya ng version at mga style..
marami ang nag mamarinade nito bago lutuin..some are adding more chili powder or garlic powder,at ang karamihan na nakikita ko ay ginger...pero anyhow lahat tayo ay may style and it's our freedom of choice and our taste whatever seasoning pa ilagay diyan...lol
Bagamat alam ko na ang pagluluto ay may kanya kanya o ibat ibang istilo at panlasa..ituturo ko ang una kong natutunan na pagluluto ng teriyaki..but of course,kahit ano pwedeng gawing teriyaki..he he he..
FOR a QUICK VIEWING of the Recipe cooking..
At wala pong Teriyaki Sauce,ang Teriyaki ay ang glaze sauce sa manok habang ito ay niluluto.,dahil ito ay yung mismong asukal toyo at mirin ,ginagawa ang caramel sauce habang niluluto ,na kasabay sa manok at iyan ang tinatawag na Teriyaki ..Mirin (is a kind of rice wine na sweet ang timpla)..may nabibilhan mang Teriyaki sauce ....iyan ay isa na lang business at para sa madaliang pagluluto na ren o di alam ang paggawa ng timpla ng teriyaki..(kaya may nabibiling sauce) anyway ...ganun na nga lol Mga sangkap..
depende sa amount ng chicken..
i used 350 g..mahigit na chicken thigh..Huwag gagamit ng walang balat o taba ng manok..
3 tbsp sugar
3 tbsp soy sauce
3 tbsp Mirin
black pepper to taste and adding garlic or ginger powder is according to your taste
Kailangan ng 2 kawali sa pagluluto ng teriyaki..but kung gusto ng isang prituhan is nasa san inyo.i'm just sharing the way i know .
Pagluluto...
Gumamit ng non sticky frying pan.
Linisin ang manok..at magpainit ng kawali
Kapag mainit na ang kawali,iprito ang manok ng walang mantika..unahing iprito ang may balat na parte
Cook the chicken until nice and crispy..mas pritong prito mas okay.
Alisin ang unwanted fat or oil,gumamit ng kitchen paper..
When you think it's look nice and crispy.....sprinkle ,with 3 tbsp of sugar..
then caramelize the sugar...should be low heat to avoid burnt..
Hawakan ang kawali ,pataas at alug alugin ng di masunog..is another way
Kapag nacaramelized na ang sugar,Ibuhos ang
soy sauce and Mirin...Lutuin ito ng mabilisan dahil mabilis itong masunog..
Igalaw galaw ang kawali habang ito ay niluluto..Hindi ito dapat niluluto ng matagal ,Mga ilang segundo lang ito ay maari ng patayin ang apoy..
...Patayin ang apoy at hanguin ang manok para hiwain and then lulutuin ulit sa isang malinis na kawali
ng pacrispy uli..
matrabaho pero yun ang tamang pagluluto.
Hiwain ng pahaba at iprito ulit sa kawali..hindi tayo gagamit ng mantika dito kundi ipriprito ito sa sariling mantika..
ant hayaang maging crispy..
At kung okay na...ready to serve na ,.....Yummy !
You can garnish it with chives,any green leafy things..or sesame seed
i added black pepper,chili powder and garlic powder ..para sa pinoy taste
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