Yakitori
The most important element of any yakitori dish is the quality of the ingredients. Sourcing the freshest and best chicken is necessary. Chefs marinate the chicken in a mixture of sake, soy sauce, sugar, ginger, and onion for a few hours. The chicken is cubed before being placed onto the skewers.
Once the skewers are ready and the charcoal with wood chips has been prepped, the yakitori can then be cooked over an open flame. This is where the chef’s skill really stands out. Watching as the chef deftly moves the skewers back and forth between the coals, meticulously ensuring each side is cooked to perfection is mesmerizing.
The finished yakitori should have a lightly caramelized crust with tender bits of chicken inside. Carefully brushing on more of the marinade before serving enhances the flavour and imparts an exquisite savoriness.
In short, yakitori is a humble dish that requires delicate attention to detail and an experienced hand. When executed properly, it is an umami-laden delicacy that shouldn't to be taken lightly.
Yakitori recipes
Amazing Yakitori recipes sourced from the web.
The origin of Yakitori
Yakitori, the original Japanese delicacy, has been tantalizing taste buds far beyond the Land of the Rising Sun for centuries. The culinary creation is believed to have originated in the Edo period in Japan (1603-1868) and has long been a savored snack among the Japanese people.
Yakitori's delectable delightfulness is derived primarily from charcoal-grilled skewers of meat and vegetables, typically accompanied by a soy-based sauce. Chicken is the predominant ingredient of choice and although it can be prepared with other meats and vegetables too, the chicken-centric recipe is most beloved.
The word "yakitori" is a portmanteau of the words "yaki," meaning grilled and "tori," meaning chicken. This dish is enjoyed all around the world, but it is most commonly found in izakaya bars and restaurants in Japan, where patrons can relish in the robust flavors.
The artful execution of the Yakitori recipe has been perfected over time. Enthusiasts pay great attention to the quality of the charcoal used, as well as the timing and technique of grilling the ingredients. Some establishments even use proprietary recipes to prepare the sauce, allowing each eatery to create a unique flavor profile.
The delightful moment when the marrow of the skewered meat or vegetables meets the heat of the charcoal is considered to be the epitome of Japanese gastronomy as it remains a highly revered tradition in its native land. One cannot overstate the pivotal role that the yakitori has played in Japanese culture and history, as it serves as an emblem of the country's artistry and devotion to craftsmanship.
Yakitori is undoubtedly one of the most treasured dishes in the repertoire of Japanese cuisine, lending its succulence and robust flair to numerous appetites around the world.
Types of Yakitori
Yakitori - the two syllable combination of sounds that evokes images of sumptuous, smoky and savory skewers – is undoubtedly one of the most beloved dishes in Japan. This traditional and tantalizing treat has a diverse array of forms, from succulent chicken chunks to juicy vegetables all grilled over an open fire. To help you explore the various types of yakitori, let us traverse the land of its origin to discover the intricacies of this delectable dish.
Let us start with chicken – kawa, as it is known in Japanese. Chicken thigh, wings and even organs such as hearts and livers are cut into small pieces and placed on skewers with a hint of sea salt. These bites of juicy chicken can be made extra flavorful by basting them in teriyaki sauce or moromi – a special type of miso paste. The light, smoky flavor of yakitori pairs perfectly with a cold beer or sake to truly savor the authentic taste.
Vegetarians don’t have to miss out on the joys of yakitori, for there is a range of vegetable options available. Shiitake mushrooms, scallions, onions, peppers, eggplants and many more all benefit from the open flame that grills the vegetables to perfection. A special type of soy sauce called tare is often used to add further depth of flavor.
Kushiyaki is another type of yakitori that is also immensely popular. This type of skewer includes pieces of meat and vegetables, and is often served with a special type of sweet soy-based sauce. Unlike the lighter tare which is used for vegetarians, kushiyaki’s sauce is quite thick, bringing out the sweetness of the ingredients.
Yakitori is not a mere type of food, rather it is a form of art that needs to be savored with all the senses. The sight of red-hot flames licking the air and the smell of grilling meat, vegetables and sauces are part of the experience. As you bite into the moist, juicy textures and the well-balanced flavors, let your eyes close and take a moment to appreciate the complexity of this delightful dish.