December 20, 2012

Chicken Yuan Yaki/鶏の幽庵焼き

Yuan yaki refers to a yakimono (grilled dish) made by first marinating slices of fish, for example, in a mixture of soy sauce, mirin, and sake (for example, equal amounts of them), usually plus slices of yuzu (or other citrus fruit), and then grilling.  It is said that yuan yaki was invented by Kitamura Yuan, a master of tea ceremony in the Edo period.
幽庵焼き(幽安焼き、柚庵焼き、祐庵焼き、ゆうあんやき)は、焼き物の一種で、魚の切り身などをしょう油、みりん、お酒(例えば、全て同量)、さらに柚子(または他の柑橘系果物)のスライスを混ぜたものに漬け込んでから、焼いた料理です。幽庵焼きは、江戸時代の茶人、北村幽庵が発明したものと言われています。

I asked my wife to make chicken yuan yaki.
Ingredients:
1 (approx. 300 kg) chicken breast (or thigh)
1/2 yuzu, sliced
2 tbsp each of soy sauce, mirin, and sake

1.  Marinate chicken in the mixture for 30 min. or longer.
2.  Pan-fry with the skin side first.
妻に、鶏の幽庵焼きを作ってくれるよう頼みました。
材料:
鶏の胸肉(腿肉) 1枚(約300 g)
柚子 半分、スライスする
しょう油、みりん、お酒をそれぞれ大さじ2

1.  鶏肉を30分以上、漬け込む。
2.  フライパンで皮から先に焼く。


2 comments:

Fräulein Trude said...

I like this marinate but (often add some balsamic vinegar and ginger or garlic). While BBQ season is officially over, maybe we can have some grilled duck or chicken breast on christmas eve - outside temperatures are going to rise up to 12 degree Celsius (laugh).

Hiroyuki said...

Kiki: I would call yours Kiki yaki rather than yuan yaki then (laugh)!