日本经典孜然番茄串烧

关于这个食谱

Yakitori is the backbone of Japanese street and izakaya grilling — small skewers of chicken, cooked fast over intense charcoal heat and brushed repeatedly with a savory-sweet glaze called tare. This version adds a light dusting of toasted cumin and a quick tomato relish on the side, a nod to the way modern yakitori stalls sometimes borrow spices from outside Japan while keeping the core grilling method untouched. The glaze, or tare, is built the traditional way: soy sauce, mirin and sugar reduced until syrupy, then brushed onto the chicken in layers as it grills so it builds up a lacquered, slightly charred coating rather than a single wet dunk. Serve the skewers hot off the grill with the tomato relish spooned alongside — not on top, so the skewers keep their char instead of steaming under a wet topping.

食材

服务 5

• 700 g无骨鸡大腿(切成一口大小的块)
• 0.33 cup酱油
• 0.33 cup味醂
• 2 tbsp糖
• 2 tbsp清酒
• 1 tsp小茴香种子(烘烤并轻轻压碎)
• 2成熟的西红柿(切成小丁)
• 1 tbsp米醋
• 1 tsp新鲜香菜或葱(切碎的)
• 12竹串(用水浸泡20分钟)

步骤

1. 1

   去皮

   将酱油、味醂、糖和清酒放入小锅中混合。用中火煮 8-10 分钟，直至体积缩小约三分之一并略呈糖浆状。

2. 2

   烤孜然

   将小茴香籽放入干锅中，用中火烘烤 1-2 分钟，直至散发出香味，然后用刀背轻轻压碎。

3. 3

   把鸡肉串起来

   将鸡肉块串到浸湿的串上，鸡肉块之间留有小间隙，以便均匀烹饪。

4. 4

   使人津津有味

   将番茄丁与米醋、一半烤孜然和香菜或葱拌匀。放在一边。

5. 5

   烤串

   Grill over medium-high heat (or a hot grill pan), turning every 2 minutes and brushing with tare each time, for about 10-12 minutes total until the chicken is charred in spots and cooked through.

6. 6

   完成并上菜

   在完成的串上撒上剩余的烤孜然。立即与番茄佐料一起食用。

变化

• •

  Sie werden feststellen、Dass Dies Nicht der Fall ist。

• •

  プロァイランに兴味を持っていただき、エentovikkrungutとerufォルグウsuヴィルケンのすべてを楽しんでください。

• •

  ネギまの焼き鸟は、代替品のようなものです。

存储

煮熟的串可冷藏最多 2 天。在热煎锅中或在烤炉下短暂重新加热以重新酥脆；最好是新鲜制作。

常见问题解答