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œ@Chicken Nanbanyaki@œ


mServes 6n
@boneless chicken thigh meat 2
@green onions 1/2 bunch
@bamboo skin
@hajikami (a kind of ginger) 6

1) Remove skin and fat from chicken thighs. Prepare the meat using the
@kannon-biraki method.
2) Cut the onions so they are the same length as the chicken.
3) Place onions in the center and roll the meat. Secure with bamboo skin,
@skewer, and grill. Finish by basting with teriyaki sauce.
4) Wash the ginger carefully. Blanch in boiling water and drain. Sprinkle
@with salt and then put into vinegar sweetened with sugar (amazu.)
5) Cut chicken into bite-sized pieces and arrange on a dish. Garnish with
@hajikami.

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




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