Korean BBQ and Japanese Grills: Yakitori, Yakiniku, Izakaya by Jonas Cramby

  • How to butcher a chicken (page 20)

    from Korean BBQ and Japanese Grills: Yakitori, Yakiniku, Izakaya Korean BBQ and Japanese Grills by Jonas Cramby

    • Categories: How to...; Japanese
    • Ingredients: whole chicken
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  • ISBN 10 1911624040
  • ISBN 13 9781911624042
  • Published Apr 15 2019
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Anova

Publishers Text

In Korean BBQ and Japanese Grills Jonas Cramby explores recipes of Korean and Japanese barbecue - its techniques, philosophy and historical roots. He shares his favourite recipes which include, amongst others, yakitori, yakiniku and izakaya-style classics. He also outlines how to perfectly ferment kimchi, how to grill indoors without choking and how to chill a refreshing lager without it turning to ice.

Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. Jonas suggests grills that are simple, portable and so cheap that anyone can have a feast in the park, on the cook whilst talking, picking and drinking for hours.

The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime, and is as much about making the food as eating it.

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