Yakitori & Korean BBQ
The yakitori skewer and the grilled pork belly are fully integrated into our western society. These originally Japanese grill techniques give a lot of results against little effort. In Japan and Korea they go for maximum enjoyment of life and nothing is left to chance: meat is grilled briefly, sauces are home-made and certainly do not justify the social aspect of sitting around a table barbecue.
Nothing simpler than a Korean BBQ where a ssam (wrap) or salad leaf is filled with a number of ingredients, except that you have to put it in your mouth at once! Start traditionally with yukhoe (tartar) and finish with naengmyeon (noodles in cold broth). Garnish with rice, kimchi and other side dishes and at the same time you eat refined and brutal, simple and sophisticated.
Drinking alcohol or green tea is common when eating Japanese dishes. Recipes for izakaya (pub food) and otsumami (snacks) can therefore not be missed. With this book in hand you master the art of Japanese grilling!
Specifications:
| Language: | Dutch |
| Pages: | 175 |
