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yakitori


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52 replies to this topic

#31 prasantrin

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Posted 28 November 2006 - 04:03 PM

Some eGulleters and I once had foie gras yakitori at a place in Tokyo. It was divine!

#32 SG-

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Posted 09 January 2007 - 11:25 PM

Gizzard, intestines, liver.

#33 HKTraveler

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Posted 10 January 2007 - 11:18 AM

What about chicken butt? Think it is called bonbachi?

#34 Pumpkin Lover

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Posted 10 January 2007 - 09:31 PM

The butt of a chicken can be removed and eaten? Can you provide a picture?

#35 Hiroyuki

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Posted 10 January 2007 - 09:41 PM

I was just posting links...

From this webpage, besides ponjiri, chicken butt is called in various ways, :

ぼんじり、ぼんぼち、さんかく、ごんぼ、テール

Bonjiri, bonbochi, sankaku, gonbo, tail (in English)

You can see some photos here.

I've never had it! :sad:

#36 jkonick

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Posted 11 January 2007 - 12:06 AM

Tsukune stuffed with shiso and ume, tongue

#37 larrylee

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Posted 11 January 2007 - 01:09 PM

The butt of a chicken can be removed and eaten? Can you provide a picture?

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Chicken butt is great. Very tender. It's more or less where the tail feathers would be.

#38 Mooshmouse

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Posted 11 January 2007 - 01:33 PM

Goma tsukune, or so it's called at one of my favourite local yakitori/robata restaurants: ground chicken moulded around a skewer and topped with black sesame seeds. Also sliced asparagus wrapped with thinly sliced pork. Same pork wrapped around garlic chives. Heaven.
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#39 infernooo

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Posted 22 February 2007 - 03:14 PM

Hi Folks!

I was hoping some of the resident experts on Japanese food could provide some advice...

Here is what I have planned for dinner tonight, it was just something I thought of today and so I have typed it out in the form of a recipe:

Chicken Liver Yakitori:

Chicken livers, cleaned and trimmed
Spring/green onions


Glaze/Sauce:
1/2 cup Shoyu (Soy Sauce)
1/2 cup Mirin
1/2 cup Sake
1/4 cup Sugar


1.) Alternate chicken livers and pieces of spring/green onion on skewers.
2.) Simmer Glaze/Sauce until reduced and syrupy.
3.) Brush chicken/onion skewers with oil, Grill livers until nicely browned on both sides
4.) Brush on glaze and cook until heavily glazed.
5.) Serve with sushi rice (sushi rice made as usual - i.e. with sugar, salt and rice vinegar added after cooking).

6.) Sprinkle on chopped Spring/green onions.[/i]



OK, so that is the plan... but I have some questions:

1.) Does this sound reasonable? Would livers work with a sweet glaze like this? Usually in western/European cooking they are served with creamy sauces. I know that this recipe works with chicken thighs and breasts, I have made it many times and it is beautiful.

2.) Should I soak the livers in any way? (once again, in western/European cooking they are often soaked in milk or brandy or some form of alcohol)

3.) Should the livers be cooked through or still pink? (I know in European recipes livers are usually cooked until rare - pink in the middle, not sure about in Japanese cooking)

4.) Any suggested improvements?

5.) What other cuts of chicken would work well using this "recipe"/method? (besides the obvious chicken breast and chicken thighs)

Thanks!

Edited by infernooo, 22 February 2007 - 03:44 PM.


#40 SheenaGreena

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Posted 22 February 2007 - 03:22 PM

chicken cartilage, hearts, kidneys would all be good.

I have never soaked livers and they still taste fine and you should cook them till they are pink in the middle - slightly rare
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#41 torakris

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Posted 22 February 2007 - 03:28 PM

Liver is one of my favorite types of yakitori.

As to the prep, I have never soaked the livers in milk for use in Japanese dishes though I do it for some western style dishes.
I also prefer liver a touch on the rare side but I would only do this if I was sure of the quality.

The only thing I would do differently is serve it with plain white rice.


In Japan there is no part of the chicken that isn't used in yakitori. A favorite of mine are the gizzards, I just trim them and usually separate the lobes (what do you call those?), grill the same as for the livers.

You can also grill just the skin though I find this is better with out the soy based sauce, rather just sprinkle it with salt.

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#42 _john

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Posted 22 February 2007 - 09:04 PM

this is the menu from my favorite yakitori place. there are many "other" parts on it. I tried translating it but there were a lot of items that I couldn't figure out. Any experts in chicken part translation?

Posted Image



#43 Hiroyuki

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Posted 23 February 2007 - 12:07 AM

Here is a similar question (in Japanese).

Among several answers,

通常は塩をふり、15分ほどした後流水で洗ってやるだけで十分なんですが、レバーがちょっと苦手な人がいる場合は塩をして15分した物を水で洗って牛乳に半日付けてやると癖が無くなります。

Usually, sprinkle salt, let it sit for 15 min. or so, and rinse with water.

For those who don't like liver, sprinkle salt, let it sit for 15 min., rinse with water, and soak in milk for half a day.

Don't worry about the seasoning. In general, there can be only two types of flavor for yakitori anyway: Tare (sauce) and shio (salt).

Let me add one more thing: For native Japanese like me, yakitori is something to eat with alcohol (especially beer!!), not with rice, let alone vinegared rice.

John, I will post a translation of some of the items on the menu later (probably tomorrow).

#44 Joon

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Posted 23 February 2007 - 02:32 PM

I've always wondered, how is cartilage Yakitori made? Where to you get it from? How do you bind it?

#45 Hiroyuki

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Posted 23 February 2007 - 06:25 PM

this is the menu from my favorite yakitori place. there are many "other" parts on it. I tried translating it but  there were a lot of items that I couldn't figure out. Any experts in chicken part translation?

Posted Image

View Post

With some difficulty, I finally made this list:
合鴨 aigamo: Type of duck
やき鳥 yakitori (also spelled 焼き鳥, 焼鳥, やきとり, and so on): Grilled chicken
かわ kawa: Skin
ずり zuri: Gizzard (also called 砂肝 sunagimo)
かんむり kanmuri: Crown
せせり seseri: Meat around the neck
みち michi (lit. path, road): Oviduct? (I'm not sure.)
すきみ sukimi: Meat around the neck
きも kimo: Liver (also called レバー ray-bah from English)
ハート hato (from English heart): Heart (better known as ハツ hatsu, which is also from English)
目ぎも megimo: Eye liver?? (what is it??)
くび kubi: Neck
I'm not sure how seseri, sukimi, and kubi differ from one another.
さんかく sankaku (lit. triangle): Tail
なんこつ nankotsu: Cartilage
ささみ sasami: Fillet
きんかん kinkan (lit. kumquat): Egg still in the hen
like these
http://store.yahoo.c...ori/420152.html
手羽 teba: Wing
せぎも segimo: Kidney
巾着 kinchaku: I can't tell what it is.
ころ koro: I can't tell what it is, either.
つくね tsukune: Minced chicken, with other ingredients added

It took me more than one hour to make this incomplete list. Don't think that this type of translation is easy to do just because I am a native Japanese! Now, who's gonna pay me for that...

#46 Blether

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Posted 23 February 2007 - 10:56 PM

I've always wondered, how is cartilage Yakitori made? Where to you get it from? How do you bind it?

View Post


'Cartilage' isn't bound. It's a single piece, that lies between the breasts and has a shape that's like a three-pointed star in section, and long and tapered. I'd say it's anatomically in a similar location to a duck's 'keel'.

Also, my understanding is 'aigamo' 「合鴨」 is a cross between a duck and a goose.

I don't recognise a lot of those menu names in the photo, I'm guessing because the naming in Kansai is quite dofferent compared with Tokyo.

Edited by Blether, 24 February 2007 - 03:28 AM.

QUIET!  People are trying to pontificate.


#47 Hiroyuki

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Posted 23 February 2007 - 11:11 PM

Thanks, Blether.

Here's what I found about chicken cartilage:

For use as yakitori, there are two types of chicken cartilage: yagen (breast cartilage) and genkotsu (knee cartilage).
The four photos here show pieces of yagen, which are easy to handle. Genkotsu is hard to handle, and often served in the kara age style.

The photo here shows both knee kartridge yakitori (left) and breast cartilage yakitori (right).

Other two photos of yagen can be found here.

This is a recipe (in Japanese) for tsukune yakitori with cartilage added (doesn't specify which type of cartilage to use).

#48 _john

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Posted 24 February 2007 - 07:28 AM

this is the menu from my favorite yakitori place. there are many "other" parts on it. I tried translating it but  there were a lot of items that I couldn't figure out. Any experts in chicken part translation?

Posted Image

View Post

With some difficulty, I finally made this list:
合鴨 aigamo: Type of duck
やき鳥 yakitori (also spelled 焼き鳥, 焼鳥, やきとり, and so on): Grilled chicken
かわ kawa: Skin
ずり zuri: Gizzard (also called 砂肝 sunagimo)
かんむり kanmuri: Crown
せせり seseri: Meat around the neck
みち michi (lit. path, road): Oviduct? (I'm not sure.)
すきみ sukimi: Meat around the neck
きも kimo: Liver (also called レバー ray-bah from English)
ハート hato (from English heart): Heart (better known as ハツ hatsu, which is also from English)
目ぎも megimo: Eye liver?? (what is it??)
くび kubi: Neck
I'm not sure how seseri, sukimi, and kubi differ from one another.
さんかく sankaku (lit. triangle): Tail
なんこつ nankotsu: Cartilage
ささみ sasami: Fillet
きんかん kinkan (lit. kumquat): Egg still in the hen
like these
http://store.yahoo.c...ori/420152.html
手羽 teba: Wing
せぎも segimo: Kidney
巾着 kinchaku: I can't tell what it is.
ころ koro: I can't tell what it is, either.
つくね tsukune: Minced chicken, with other ingredients added

It took me more than one hour to make this incomplete list. Don't think that this type of translation is easy to do just because I am a native Japanese! Now, who's gonna pay me for that...

View Post


Thanks so much for the translation Hiroyuki. I have eaten all the items on the menu and can clarify a little bit after asking another fan of this restaurant what some of the items are.
みち michi (lit. path, road): yes it is the Ovaduct.
目ぎも megimo: it is like liver in taste but is much lighter in color.
かんむり kanmuri: Crown, also called cock's comb (this is really tasty)

maybe I can take pictures next time. for those who are interested the restaurant is called Torikan (鳥勘) and here is a map

#49 Joon

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Posted 24 February 2007 - 09:43 AM

Thanks, Blether.

Here's what I found about chicken cartilage:

For use as yakitori, there are two types of chicken cartilage:  yagen (breast cartilage) and genkotsu (knee cartilage).
The four photos here show pieces of yagen, which are easy to handle.  Genkotsu is hard to handle, and often served in the kara age style.

The photo here shows both knee kartridge yakitori (left) and breast cartilage yakitori (right).

Other two photos of yagen can be found here.

This is a recipe (in Japanese) for tsukune yakitori with cartilage added (doesn't specify which type of cartilage to use).

View Post


Wow, thanks hiroyuki! I guess this means that for the most part, there's no way to make this stuff at home unless i'm willing to buy mass quantities of whole chicken/breast. I'm still not sure how to get the knee cartilage that way...i guess you have to somehow take out the bones and leave the cartilage attached to the meat. Hmm.

#50 infernooo

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Posted 24 February 2007 - 05:39 PM

Hi Folks!

Well I made a liver version of yakitori and it was great! However being "guts", I was eating solo :-).

This cartilage has got me interested... how do you eat it? I assume you grill it and then eat it like you would bones that have been roasted until they are brittle and crunchy?

#51 Hiroyuki

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Posted 24 February 2007 - 06:17 PM

Cartilage yakitori is all about the texture. I can't think of the exact equivalent in English. How do you say "korikori" in English? Simply "crunchy"?

#52 SheenaGreena

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Posted 27 February 2007 - 09:36 PM

I never thought of using breast cartilage....I always throw that part away. Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy. I bet its more crunchy than the breast cartilage - which is more floppy.
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#53 Joon

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Posted 02 March 2007 - 01:01 PM

I never thought of using breast cartilage....I always throw that part away.  Im assuming that the knee cartilage is at the end of the drumstick bone, right? Thats the best part of the drumstick and is unbelievably crunchy.  I bet its more crunchy than the breast cartilage - which is more floppy.

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Yeah, the knee cartilage is definitely has the right bite. I'm definitely going to try this the next time I get chicken leg/thighs.. anyone have any tips on separating the cartilage from the bones?