Chicken cartilage yakitori are also among the famous skewers in Japan. This chicken part is reach in collagen that helps to strengthen our joints, and helps in digestion. The chicken cartilage is made of strong tissues or bones that are abundant in nutrients and vitamins, like phosphorus, magnesium, and calcium. And for those who are … Read more Chicken Cartilage yakitori recipe (nankotsu)
Chicken heart yakitori are good source of protein, Vitamin B12, iron, zinc, and other good nutrients needed in our body. It is also low in sodium, but high in cholesterol. Being said, the consumption of this chicken part should be in moderation. If you’re fed up eating juicy chicken thighs, breasts, wings, and other chicken … Read more Chicken Heart yakitori recipe (hatsu)
Chicken gizzard or sunagimo is an organ found on the chicken’s digestive tract. The chicken gizzard meat is low in fat and contains Vitamin B12 that is good for our brain. Aside from that, gizzard also offers other nutritional benefits to our body. Because of that, chicken gizzard is among the popular food all over … Read more Chicken Gizzard Yakitori recipe (sunagimo)
Chicken breast has a similar taste and texture as with tofu. It is among the chicken meat that is harder to cook. But despite that, chicken breast can also be perfect for skewering. Chicken breast meat is from the underside part of the chicken. It is also considered as the expensive chicken meat compared to … Read more Chicken Breast Yakitori recipe (mune)
Chicken liver or also known as reba is rich in iron but is also high in cholesterol. According to studies, 2 oz of chicken liver serving is equivalent to 4 grams of fat, 316mg cholesterol, 94 calories, and at least 2 grams of saturated fat. But despite these alarming numbers, you can’t afford to miss … Read more Chicken Liver yakitori recipe (also known as reba)
Chicken skin is kawa in Japan. In this recipe, we will be preparing chicken skin yakitori on skewers and cook until it becomes crispy. Chicken skin is fatty and full of collagen which make it perfect to complement with cold beer or wine. Check out the information below and let us start preparing our Chicken … Read more Chicken Skin yakitori recipe or also known as kawa
Chicken Tail or bonjiri is a meat that is tender and fibrous, also known as “tee-ru” which literally means tail. The tail part is where the chicken’s oil gland is located giving the tail meat a unique flavor when skewered. While some would want to have the oil gland removed, most yakitori lovers would prefer … Read more Chicken Tail yakitori recipe also known as bonjiri
Chicken wings is known as tebasaki in Japanese and even chicken wings can be skewers. Compared to other chicken meat, chicken wings have less meat but so tasty and fingerly delicious when cooked properly. The meat itself if flavorful but it will be much tastier when drip with salty sweet sauce. In this recipe article, … Read more Chicken Wings yakitori recipe (tebasaki)
In this recipe article, we will show you how to prepare a Chicken Tender yakitori (sasami) using easy-to-do steps. Chicken Tender yakitori or sasami is a tenderloin chunk of a chicken breast. Our menu for today is made of tender chunks of chicken breast thread on the bamboo skewers and seasoned with a sweet soy … Read more Chicken Tender yakitori recipe (sasami)
A Japanese rolled omelette or also known as tamagoyaki is one of the easiest Japanese cuisine often prepare together with other traditional Japanese breakfast side dishes. It is a rolled seasoned egg (omelette) grill or fry in a frying pan. It is every kid’s favorite because of its very enticing texture and its distinct sweet … Read more How to prepare Japanese Rolled Omelette (Tamagoyaki)
