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Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. [1] [2] In Japanese, kushi (串) refers to the skewers used [1] while katsu means a deep-fried cutlet of meat.
Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. [1]
Skewers or kushi are made with bamboo or Japanese cypress, and shape as well as length varies to use for the type of food: flat skewers are used for minced meat, for example. [2] [3] Meat beef (gyūniku), pork meat (butaniku), cartilage (nankotsu) and offal (horumon), horse meat (baniku). Seafood
Popular everyday food. Kushikatsu (串カツ): skewered meat, vegetables or seafood, breaded and deep fried. Satsuma-age (薩摩揚げ): fried fishcake (surimi), often used as an ingredient for oden. Tempura (天ぷら): deep-fried vegetables or seafood in a light, distinctive batter. Kakiage (かき揚げ)
The mixture is then kneaded and molded into a dumpling or skewered. It also refers to a fish meatball, which is added to hot soup and called tsumire-jiru (つみれ汁), or fish ball soup. Tsukune is also enjoyed as tsukune nabe, a Japanese steamboat dish with local varieties found in regions in Japan.
The dish originates from the Middle Ages [10] and at least one source attributes the Tudor dynasty of the Kingdom of England as its originator. [11] Compote – a game meat dish; Curanto; Discada – a mixed meat dish popular in northern Mexican states, it includes a mixture of grilled meats cooked on an agricultural plow disk harrow, hence its ...
A Southeast Asian dish consisting of diced or sliced meat, skewered and grilled over a fire, then served with various spicy seasonings. It was developed by Javanese street vendors as a unique adaptation of Indian kebabs. [47] [6] Shashlik: Shashlyk, meaning skewered meat, was originally made of lamb. [48]
Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. [1] It was originally derived from Yakiniku.