sauce is applied on the skewered meat and is grilled until delicately cooked and is served with the tare sauce as a dip.
Yakitori is a very popular dish in Japan. Many working people grab a yakitori and a beer from yakitori stalls on the way home from work. Yakitori is also a common, cheap accompaniment to beer in izakayas.
Strictly speaking, the term "yakitori" refers to those consisting only of various chicken parts and vegetables. Similarly skewered grilled food made with other ingredients such as beef, pork, fish or seafood is usually available at yakitori establishments and are known as kushiyaki, lit. skewer grill, in Japan. However, outside of Japan, and even in some areas of Japan (in particular Kyushu, Higashimatsuyama city and parts of Hokkaidō) these would also be referred to as yakitori.
Common yakitori dishes
- shou niku ( 正肉) (lit. "proper meat"), chicken thigh pieces - "standard yakitori", usually with skin
- sasami ( ささみ), skinless chicken breast pieces
- negima ( ねぎ間), alternating pieces of chicken thigh and scallion
- nankotsu ( 軟骨), chicken cartilage
- hatsu ( ハツ), chicken heart
- rebā ( レバー), liver
- sunagimo ( 砂肝), chicken gizzard
- tsukune ( つくね), chicken meatballs
- torikawa ( とりかわ) chicken skin, grilled until crispy
- tebasaki ( 手羽先), chicken wing
- ikada ( 筏) (lit. raft), Japanese scallion, with two skewers to prevent rotation
Common kushiyaki dishes
- atsuage tofu ( 厚揚げとうふ, deep-fried tofu)
- enoki maki ( エノキ巻き, enoki mushrooms wrapped in slices of pork)
- pīman ( ピーマン, green pepper)
- asuparabēkon ( アスパラベーコン, asparagus wrapped in bacon)
- butabara ( 豚ばら, pork belly)
Similar dishes
Brochette (French), Espetada (Portuguese), Satay (Indonesian), Shashlik (Russian), Shish kebab (Turkish), Souvlaki, Mici (Romanian) or Kalamaki (Greek).
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