Grilling is probably the first use man made of fire for cooking. Yakimono can be divided into two general types: those grilled using direct heat and those grilled using indirect heat.The latter method might make use of an oven-broiler, a fry pan, or an earthenware vessel called a horaku. When a kaiseki menu is planned, special consideration is given to the yakimono dish. As is the case with most dishes, yakimono are best if served as soon as they are ready. |
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mServes 6n @ayu (sweetfish) 6 @citron 1 @hajikami (a kind of ginger) 6 1) Fillet the sweetfish into 3 sections (sanmai-oroshi.) Slice any @remaining bones away from the flesh. Make a mixture of 1 part soy sauce to 2 @parts miso and add slices of citron. Put the fish fillets into this for 30 @minutes. Skewer on spits and hang to dry overnight. Grill directly over fire. 2) Wash the hajikami carefully. Blanch in boiling water and drain. Sprinkle @with salt and then put into vinegar sweetened with sugar (amazu.) 3) Arrange the ayu in a bowl and garnish with hajikami. |