入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Yakitori
Bite-size chicken skewered with scallion and grilled over high heat, then lacquered in a sweet-savory tare — Japan's izakaya staple.
来源
食谱提供 Japanese yakitori-ya · 🏺 传统
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.
Watch it being made · 3 videos
⏱ 40 分钟🍽 4 人份🔥 300 大卡🇯🇵 日本
无乳制品
步骤
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.
💡 小贴士
- 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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