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.

I asked my wife to make chicken yuan yaki.
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.
鶏の胸肉(腿肉) 1枚(約300 g)
柚子 半分、スライスする

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。


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)!