mercoledì 4 novembre 2009

What's cooking, round 2

picture by little miss twig's postcards from asia

Yakitori (焼き鳥 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.

Oyaki (おやき) is a Japanese dumpling made from a fermented buckwheat dough wrapped around a stuffing of Japanese vegetables, fruit, or anko bean paste and then roasted on an iron pan. The resulting bun is then either steamed or broiled and eaten hot.

Kabayaki (蒲焼)
is a generic Japanese term for a dish of seafood which is filleted, boned and dipped in a sweet soy sauce-base sauce before broiled on a grill. In general, kabayaki refers to the dish made with unagi(eel). Kabayaki eel is very popular as a nutritious, stamina-generating food.

Takoyaki (たこ焼き) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings)

1 commento:

  1. a famous chef in my hometown, actually even the US, Grant Achatz, recently posted this.

    pretty neat as it discusses all the important parts of a tuna in Japanese cooking


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