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Tsukune
is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori ''tare'', which is often mistaken for teriyaki sauce. Summary Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. 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 , or fish ball soup. ''Tsukune ''is also enjoyed as ''tsukune nabe'', a Japanese steamboat dish with local varieties found in regions in Japan. Traditionally, a fish fillet was ground using grinding-bowl in Japan, but blenders are now typically used. Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top. Preparation Thickeners such as egg, crushed yam, and bread crumbs are added after the meat is mashed or minced finely, along with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukune (chicken Meatballs) (16065642291)
is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori ''tare'', which is often mistaken for teriyaki sauce. Summary Thickeners are added to ground material such as beef, pork, or fowl, and occasionally fish. 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 , or fish ball soup. ''Tsukune ''is also enjoyed as ''tsukune nabe'', a Japanese steamboat dish with local varieties found in regions in Japan. Traditionally, a fish fillet was ground using grinding-bowl in Japan, but blenders are now typically used. Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top. Preparation Thickeners such as egg, crushed yam, and bread crumbs are added after the meat is mashed or minced finely, along with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatballs
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large ''kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . ''Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatball
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, egg (food), eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The Ancient Rome, ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Iranian cuisine, Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large ''kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . ''Poume d'oranges'' is a gilded meatbal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surimi
is a paste made from Fish as food, fish or other meat. The term can also refer to a number of East Asian cuisine, East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and color of the meat of lobster, crab, grilled Japanese eel or shellfish. The most common surimi product in the Western market is Crab stick, imitation crab meat. Such a product often is sold as ''krab,'' ''imitation crab'' and ''mock crab'' in the United States, and as ''seafood sticks'', ''crab sticks'', ''fish sticks'', ''seafood highlighter'' or ''seafood extender'' in Commonwealth of Nations, Commonwealth nations. In Britain, the product is sometimes known as ''seafood sticks'' to avoid breaking Trading Standards rules on false advertising. History Fish pastes have been a popular food in East Asia. In China, the food is used to make fish balls (魚蛋/魚丸) and ingredients in a thick soup known as "Geng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chicken Dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide variety of ways, varying by region and culture. The prevalence of chickens is due to almost the entire chicken being edible, and the ease of raising them. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and several different numbers and kinds of chicken such as c, aprons, pullets , and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar. Chicken dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori
is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for ''kushiyaki'' (grilled and skewered foods) in general. Preparation As they are designed for convenience and portability, yakitori are typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal. At home, appliances known as or are used. Yakitori-ki are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souvlaki
Souvlaki ( el, σουβλάκι, , ; plural: , ), is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside of a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork, although chicken, beef, and lamb may also be used in some regions as well as worldwide. Etymology The word ''souvlaki'' is a diminutive of the Medieval Greek ( meaning "skewer") itself borrowed from Latin . "Souvlaki" is the common term in Macedonia (Greece) and other regions of northern Greece, while in southern Greece and around Athens it is commonly known as ''kalamaki'' ( meaning "small reed"). History In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age.. Excavations in Santorini, Greece, unearthed sets of stone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sate
Satay ( , in USA also , ), or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It is also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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