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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.
To turn your American BBQ sauce recipe or classic bottled BBQ sauce into a Japanese BBQ sauce, add a splash of mirin, and “a really good, traditionally-brewed Japanese soy sauce,” Gill ...
The abbreviation is not always a short form of the word used in the clue. For example: "Knight" for N (the symbol used in chess notation) Taking this one stage further, the clue word can hint at the word or words to be abbreviated rather than giving the word itself. For example: "About" for C or CA (for "circa"), or RE.
BBQ USA: 425 Fiery Recipes from All Across America. ISBN 978-0761120155. 2003. Steven Raichlen's Big Flavor Cookbook: 440 Irresistible and Healthy Recipes from Around the World. ISBN 978-1579123291. 2003. Indoor Grilling. ISBN 978-0761133353. 2004. The Best of Barbecue University by Steven Raichlen. DVD/Video. 2005. Raichlen on Ribs, Ribs ...
Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: a Japanese sweet (wagashi), usually eaten at the beginning of the year. Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi.
Jingisukan. Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
History Of Japanese Food. Taylor & Francis. pp. 247– 8. ISBN 978-1-136-60255-9. Also Edo-style versions of some other dishes such as grilled eel (kabayaki) began to edge out the local recipes in Kansai; Ono, Tadashi; Harris, Salat (2011). The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables. Ten Speed Press. ISBN ...