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Kono is a Japanese restaurant in New York City that primarily serves yakitori. [2] [3] [1] It is located in the Canal Arcade, a pedestrian passageway that runs between Bowery and Elizabeth Street in Chinatown. [1] [2]
Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire.
Bincho in the OXO Tower. Bincho, also known as Bincho Yakitori, was a London-based Japanese restaurant styled on the traditional izakayas found throughout Japan. Yakitori, literally translated as "grilled bird", is prepared on skewers and cooked over dense coals known as Bincho-tan made from oak.
Yakiniku (Japanese: 焼き肉/焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.. Today, "yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi, 炭火) or a gas/electric grill.
2 quart water; cayenne pepper, for garnish; sesame seeds, for garnish; cilantro leaves, for garnish; 1 1 / 2 lb boneless, skinless chicken thighs, cut into 1 inch pieces; 1 / 2 cup panko bread crumbs; 1 tbsp cornstarch; 1 tbsp all-purpose flour; 1 tsp fine sea salt; 2 green onion, roughly chopped, plus more for garnish; 2 ginger; 1 tbsp roughly ...
The signboard on the right shows a menu with regular dishes (left) and seasonal entrees – nabe (right). An izakaya (Japanese:) [1] is a type of informal Japanese bar that serves alcoholic drinks and snacks. Izakaya are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. [2]
For the yakitori sauce: Whisk together all the ingredients in a small saucepan. Bring to a boil over medium- high heat, reduce the heat to medium, and simmer, stirring occasionally, until ...
The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables. Ten Speed Press. ISBN 9781580087377. Itoh, Makiko (2015-08-21). "How yakitori went from taboo to salaryman snack". the Japan Times. Tokyo "Yakitori (Roast meat on skewers)". Gurunavi