Yakitori やきとり

History and Origins

The East Matsuyama City's "scork" is not a common chicken meat, but it is a feature of the use of oak from the neck of a pig to the cheek. In the past it was not used as a meat but often as a processed food. After that, he even ate the food of employees working in large local factories. The "scarf" is offered by the Chinese as a mixture of kakura and Longyong with a punch-and-sharp charcoal. It is served with salt, but the taste of the customer's preference is the taste. A taste cook is a point in which the taste is different from the taste and the personality of the shop.

When It Is Eaten

Use fresh oak. It's grown up from children to adults, but it's been eaten among workers, and it's often served in pubs that lower the red bar.

How It Is Eaten

I'm going to do it with kakura and onions, with charcoal, and I'm going to do it with salt. The taste-free flavors that you like are made by mixing peppers, garlic, oil, garlic, and so forth. Meat cutting, stinging, taste buds, and so on, are identified by the restaurant.

Recipe — Serves 1

Ingredients

• 120 g 豚のカシラ肉
• 1 long green onion
• 1/2 tsp vegetable oil
• (A) 3 tbsp pitch
• (A) 3 tbsp grated garlic
• (A) 1 tsp chili pepper
• (A) 1 tsp 煎り胡麻
• (A) 50 ml dark soy sauce
• (A) 100 ml mirin
• (A) 12 tbsp miso

Method

1. I'll cover the ingredients with A. With the amount of peppers, roasts and soy sauce, adjust to the flavor you like.
2. I'm going to cut it into pieces. Cut the onions into about three centimeters. (Customered oak meat and onions, and stick it in four bowls) For frozen meat, it is easier to cut a bit of frozen state.
3. We're throwing salt on the bowl from a high position. By adding more salt to the top part of the bowl and by throwing less salt on the holder, you can enjoy changing the taste.
4. We'll wrap the aluminum foil around the holder's hand so that it doesn't burn when it's cooked. (Two minutes of fried bread with salad oil, soup oil, and so on, and so forth.) (If light burns on the surface, burn them in the middle and burn both sides of the face)
5. I'll put on a bitter sauce made from it and eat it.

More About Yakitori

In Japanese cuisine, yakitori (Japanese: 焼き鳥; lit. 'grilled bird') is chicken cooked on a skewer over a charcoal fire and seasoned with tare sauce or salt. The term sometimes refers to kushiyaki (grilled and skewered foods) in general.

Preparation

The meat is cut into small, roughly uniform shapes and skewered with kushi, then seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows the ingredients to cook quickly while imparting a crunchy texture to the skin. Although gas and electric heat sources are sometimes used, they do not develop the same aromas or textures.

Traditionally, yakitori is cooked on portable charcoal grills. That is the method most often employed by yatai. However, restaurants often use stationary grills and, depending on the situation, higher quality binchōtan charcoal.

At home, appliances known as takujō konro (卓上コンロ, 'mini griller') or yakitori-ki (焼き鳥器, 'yakitori device') are used. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top.

Seasoning

Yakitori seasonings are primarily divided into two types: salty (shio) or salty-sweet (tare). The salty type usually uses plain salt as its main seasoning, though in some parts of Japan, such as Saitama prefecture, it may be accompanied by a spicy miso dipping sauce (karamiso). For the salty-sweet variety, tare, a special glaze consisting of mirin, sake, soy sauce, and sugar is applied after cooking. Other common spices include powdered cayenne pepper, shichimi, Japanese pepper, black pepper, yuzu koshō and wasabi, according to one's tastes.

Sales

Yakitori-ya (焼き鳥屋) are small shops specializing in yakitori. They usually take the form of a compact shop offering take-out services only, but sit-down restaurants and restaurant chains are also popular.

Yakitori is not limited to speciality shops: It is readily found on the menus of izakaya all across Japan and is sold pre-cooked, as frozen vacuum packs, or even canned. The latter was made popular by Hotei Foods Corporation, the first company that started selling yakitori-in-can in 1970, with nine flavors as of 2016. Their TV commercial song has been iconic to their brand name.

Due to its ease of preparation and portability, yakitori is a very popular street food that is often sold from small carts and stalls, known as yatai. Yatai are found, among other places, dotting streets during festivals or on heavily trafficked routes during the evening commute where customers enjoy beer and sake with yakitori.

Examples

Due to a wide diversity in cuts and preparation methods, yakitori takes on many forms. Some popular examples include:

• momo (もも), chicken thigh
• mune (むね), chicken breast
• hasami (はさみ), gizzard and spring onion
• sasami (ささみ), inner breast meat or 'tender'
• negima (ねぎま), chicken and spring onion
• tsukune (つくね), chicken meatballs
• (tori)kawa ((とり)かわ), chicken skin, grilled until crispy
• tebasaki (手羽先), chicken wing
• bonjiri (ぼんじり), chicken tail
• shiro (シロ), pork small intestines
• nankotsu (なんこつ), chicken cartilage
• hāto / hatsu (ハート／ハツ) or kokoro (こころ), chicken heart
• rebā (レバー), liver
• shiro rebā (白レバー) fatty liver
• sunagimo (砂肝) or zuri (ずり), chicken gizzard
• toriniku (鶏肉), all white meat on skewer
• yotsumi (四つ身), pieces of chicken breast
• seseri (せせり), chicken neck meat

Text adapted from the English Wikipedia article Yakitori by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.