Yakitori
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Yakitori (焼き鳥 or やきとり), grilled chicken, is a Japanese type of skewered chicken.
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. If tare sauce is specified, the skewers are repeatedly dipped into a tall pot containing the sauce (usually twice, but occasionally three times) during the grilling process.
- 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
- (tori)kawa ((とり)かわ) chicken skin, grilled until crispy
- tebasaki (手羽先), chicken wing
- negima (ねぎ間), chicken and welsh onion
- 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
- gyūtan (牛タン), ox tongue, sliced thinly
- nankotsu, chicken cartilage
- toriniku, Free Range “Chicken of the Earth" (all white meat on skewer)
[edit] Common kushiyaki (non-poultry) dishes
- atsuage dōfu (厚揚げどうふ, 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)
[edit] See also
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