Meat dishes of Japanese cuisine: a basic guide

What comes to mind when you hear "Japanese cuisine"? Sushi, ramen, sake... Connoisseurs will remember more about natto, nabemono and "Japanese barbecue" teppanyaki. There is a stereotype, like the Japanese eat only seafood, soy and strange vegetables, which are not in our stores. But Japanese cuisine is much more diverse. We'll tell you about a few meat dishes from the rising sun, for the preparation of which does not require unusual ingredients.

Negimaki

Word poppies in Japanese means roll, roll. Negimaki - it rolls of thinly sliced ​​beef with green onions, roasted on the grill.

In a properly prepared negimaki onions are bitter. He just makes the meat juicy and fragrant. Beef, in turn, gives the dish a special "meat taste". What in Japan is called umami. In addition, beautifully sliced ​​and topped with rolls sauce look spectacular when serving.

teriyaki

Terry - a "shine", and yaki - "fried". Teriyaki - a traditional Japanese sauce and way of roasting meat and fish with its use. The trick is to produce a caramelized sugar contained in this sauce.

Europeans know the phrase "chicken teriyaki". Many restaurants serve chicken breasts, wings or thighs, poured the sauce and sprinkled with sesame seeds. In this case, add the garlic sauce and spices. Authentic teriyaki produced only from soy sauce, sugar, sake and sweet rice wine - mirin. This sauce is not difficult to prepare. The main thing - keep the proportions.

Kusiyaki / Yakitori

Literally translated from Japanese kusiyaki means grilled on a spit. In fact, this small fish and meat kebabs on bamboo skewers, roasted on coals.

Kusiyaki often equated with yakitori. Last - also kebab, chicken only and always with a special sauce, which poured over the chicken during cooking and serve. Yakitori many variations: sho nickname (chicken legs with skin), Hatsu (chicken heart), ninnikuma (chicken legs with garlic) and so on.

Yakitori - a popular Japanese street food, almost like a triangular rice "cakes" onigiri and fried balls with octopus takoyaki. Yakitori well with beer - they are often fed to pennomu drink in Japanese bars idzakaya.

Tsukune

Tsukune - is meatballs round or oval. In Japan, most of them are prepared from chicken, there are also recipes with pork and beef.

Usually tsukune fried grilled with yakitori sauce, but sometimes boiled meatballs simmered, baked in the oven or fried in a pan.

Karaage

Karaage - this is not a dish, and cooking appliances. This frying foods in oil. Most often, this way preparing the chicken, but may be a fish, and vegetables.

Chicken karaage first soaked in a marinade of soy sauce, garlic and (or) ginger. Then paneer in potato starch and fried. As a result, it turns out chicken crispy and very juicy.

Katsu

Word katsu It can be translated as "chop". But in Japan chops - it's not cake of minced meat. The Japanese term borrowed from French where côtelette originally meant a thin piece of meat.

Therefore katsu - it pork chops, breaded with bread crumbs. To be more precise, the Japanese katsu - a complete meal when served at the table pork cutlet (sometimes - chicken), cabbage salad, boiled rice and a bowl of miso soup.

yakiniku

In a literal translation yakiniku - it roasts. This word is used to describe a method of cooking meat and names of dishes - beef on the grill.

The restaurant specializes in yakiniku, have special tables with gas or coal burners in the center. Visitors are served the finest slices of raw beef, vegetables and various sauces. The traditional sauce for yakiniku - Ponzu, which is prepared on the basis of lemon juice, soy sauce, rice wine mirin, kombu seaweed and dried, smoked tuna katsuobusi.

Guests themselves cook the meat to the desired degree of toasting. The process is very appetizing and delicious result.

Kakunov

This pork cubes stewed over very low heat in the fish (!) Dashi and mirin rice wine. Sometimes also added a little sugar. Serve with a fresh ginger and leek. For the preparation of traditional Kakunov use bacon.

Especially popular is the dish is in Nagasaki. It is believed that the recipe Kakunov came to the Land of the Rising Sun from China.

Detailed recipes of dishes presented in Russian can be found on the web easily. And, as a rule, they are not adapted, as close to the original. In Japanese cuisine a lot of dishes, ingredients that you can buy at the local supermarket.

Have you tried anything from this article? Share in the comments of your dining experience.