Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened version of soy sauce that is known as tare.
Kushiyaki should always be freshly prepared and served immediately after grilling, while the typical accompaniments usually include edamame, salads, or pickled vegetables. The oldest and the most common type of kushiyaki is yakitori which is prepared with various chicken cuts, and may also include offal such as chicken hearts or kidneys.
VARIATIONS OF Kushiyaki
MOST ICONIC Kushiyaki
View moreTeppanyaki is a Japanese technique of grilling a variety of ingredients on an iron plate. Its name is derived from two words: teppan or an iron plate, and yaki, meaning grilled or broiled. Teppanyaki refers to a variety of dishes cooked in the aforementioned way.
Steaks, seafood, chopped vegetables, rice, and dough-based foods such as yakisoba fried noodles are some of the most popular types of teppanyaki. In Western restaurants, the iron plate is often placed in front of the customers so they can watch the chefs work.
MOST ICONIC Teppanyaki
View moreChar siu is a dish consisting of roasted, barbecued pork that has previously been marinated in the eponymous sauce, including ingredients such as soy sauce, hoisin sauce, rice wine, and star anise. The pork is usually served either as a sliced appetizer or shredded and chopped as a main meal.
In the early days of char siu, any available meats, such as wild boars and pigs were used to make the dish. The name char siu is literally translated to fork-roasted, referring to the original method of preparation in which the meat is placed on an elongated fork and roasted over an open fire that caramelizes the sugars found in the marinade.
MOST ICONIC Char siu
View moreMAIN INGREDIENTS
Xinjiang lamb skewers is a dish consisting of pieces of lamb (rarely even mutton) that are skewered onto a stick and then grilled using a special technique. The lamb is first cut up into pieces, each having a different texture and flavor. Every piece of lamb can be grilled, from lean and fatty meats to skin, tripe, marrow, and offal.
The first step is shortly grilling the lamb, then dipping it into hot mutton suet that’s been previously melted in a metal can, which locks in the juices and adds rich flavor. Then, the skewers are seasoned — the spices distribute thanks to the coating of fat evenly.
Yakimono is a variety of Japanese dishes that are either grilled or pan-fried. Fish, shellfish, vegetables, or meat are some of the most common foods that get prepared in such a way. In the Japanese language, yaki means grilled or fired, and yakimono means fired thing.
It is believed that yakimono was invented by soldiers who impaled chunks of meat on their swords and stuck them into a fire. A typical yakimono dish is cooked as small pieces of food on bamboo skewers, the most famous of these dishes in the West being yakitori, or skewered and grilled chicken.
Khorkhog is a traditional barbecue that is prepared in large milk jugs together with heated stones. The meat and the stones are placed in the containers, and the water is then added, creating steam that cooks the meat. Invented by nomadic Mongolian tribes, khorkhog is usually made with bone-in cuts of mutton, lamb, or goat meat, as well as vegetables such as cabbage, onions, potatoes, and carrots.
The dish is meant to be eaten by hands and it's rarely found in restaurants. Khorkhog is usually prepared by nomadic families living in the Mongolian countryside.
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