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„«Nimono„«Mushimono„«Yakimono„«Agemono„«


Yakimono (Grilled Dishes)
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.
œ@Ayu Ichiya-Boshi@œ


mServes 6n
@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.

„«Ayu Ichiya-Boshi„«Yellowtail Teriyaki„«Tilefish Wakasayaki„«Chicken Nanbanyaki„«




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