I have heard Japanese style Yakitori restaurants are very popular among Newyorkers.
Today, I introduce Japanese real Yakitori means.
“Yakitori” means bite-size marinated pieces of veges, seafood, or chicken on skewers. “Yaki” means grilled and “tori” means chicken. But, Japanese call seafoods and veges as “Yakitori”.
Yakitori has 2 tastes indeed.
One is sweetened soy sauce like Teriyaki-sauce, another is just salty. When we drink Sake, usually choose salty. Because a strong flavored, Teriyaki sauce makes spoil the taste of Sake.
How Yakitori grill?
They are grilled slowly over a charcoal fire. Because, meats will be more tender.
How to eat?
The yakitori is already flavored, so It does not need any sauce. We eat it on the skewer.
“Kushiire” means Skewer cup. It is good manners to put the skewers in this cup or keeping them all in one place after eating.
Basically, there are only teriyaki sauce and salt flavors, though we eat with different seasonings as follows.
Ume Shiso & Tenderloin
The recipe that is the Ume seasoning and sprinkled with shredded shiso is becoming a standard recipe in Japan.
We usually use tenderloin, so it is low in calories and high in protein as you know.
It is also a great side dish for dieters!
Yuzu kosho & Breast
This is a recipe for putting yuzu kosho on the meat. (The meat in the picture is pork… sorry)
This recipe is very easy!
Just putting the yuzu kosho on salty breast of Yakitori. Although Yuzu kosho is very palatable, take care not to put it on too much!
Because, this is spicy more than you think ever!
Cola & Chicken wing
This recipe can cook with cola and soy sauce, taste is similar to Teriyaki sauce.
The originally from Nagoya, Aichi Prefecture. But it is very popular in Japan.
I recommend making it with Wilkinson’s Ginger Ale.
Well…Wilkinson’s or Coke would ever think a Japanese to develop like a these recipe. Hahaha
In addition to this, Grilled with cheese, myoga, or sweeten miso…try it out!
“Yasaimaki” means Vegetable rolls are made by wrapping vegetables around meat.
We eat with both salt and Tare flavor. I recommend you Matcha salt, though!
Yakitori tare recipe
Easy Yakitori tare
“Tare” refers to the source.
Only mix and 15seconds Microwave!
This is a simple way to make Yakitori sauce.
This recipe says “20 seconds”, but it’s 20 seconds at 600W, so it’s about 15 seconds at 1000W.
The Tare flavor goes better with fatty meats kinds thigh or wing. For sake, shochu, highball, whiskey, rum, or other distilled liquors go better. Red wine also.
“Shio aji” means salty flavor. We choose the this flavor when we want to taste simple chicken, seasonal vegetables or weak taste foods.
It goes well with sake or white wine.
The salty taste is delicious on its own, but it can also be eaten with toppings above recipe.
There are also recipes unique to each Izakaya, so you can enjoy different flavors!
Detailed information about the parts of the chicken is on another page.
When you ask Yakitori at Japanese restaurant, it must be useful.
We usually eat shishito peppers, leeks, sliced squash, and shiitake of Yakitori in “Tare”. I recommend okra and small tomatoes.
Today I introduced Japanese Yakitori. It tastes better grilled over charcoal, but beware of fire and carbon monoxide poisoning.