Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Yakitori
Bite-size chicken skewered with scallion and grilled over high heat, then lacquered in a sweet-savory tare — Japan's izakaya staple.
Pinagmulan
Recipe ni Japanese yakitori-ya · 🏺 Traditional
Japanese izakaya / 日本の焼き鳥 — Yakitori is skewered chicken grilled over charcoal and seasoned with a soy-based tare or plain salt. It is a classic of Japanese izakaya and yatai (street-stall) eating, with different skewers made from nearly every part of the bird.
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Panoorin habang niluluto · 3 na video
⏱ 40 min🍽 4 na serving🔥 300 kcal🇯🇵 Japan
Walang gatas
Mga hakbang
Simmer the soy, mirin, sake and sugar together until slightly syrupy to make the tare, then set it aside to cool.
Thread the chicken onto the soaked skewers, alternating each piece with a segment of green onion (negima style).
Grill over high heat, turning often, until the chicken is browned and nearly cooked through.
Brush generously with the tare, return the skewers to the fire, and let the glaze caramelize; repeat the brush-and-grill two or three times.
Serve hot, offering extra tare or a sprinkle of shichimi pepper alongside.
💡 Mga tip
- Soak the bamboo skewers for 30 minutes so the exposed ends don't burn on the grill.
- Keep a separate portion of tare for brushing so raw chicken never touches the main pot.
- Salt-only (shio) skewers are just as traditional if you'd rather skip the sauce.
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