Thursday, May 26, 2005

Yakimono

Japanese restaurants in the Philippines commonly offer yakimono (grilled stuff) done in two different ways: plain salted or with teriyaki sauce. In my favorite Japanese restaurant, Izakaya Kikufuji, the plain salted yakimono is so intensely flavorful, you'd think they added something aside from salt. And after a bit of sleuthing, I may have stumbled upon the answer. In a Japanese store in Cartimar, where you can get Japanese ingredients for cheap, I saw a bottle of aji-shio or ajinomoto-salt. Now, I'm not accusing Kikufuji of using vetsin but when I tried out the aji-shio at home, the results were very pleasing.

We grilled some chicken wings, aspara bacon, beef sirloin, siling pangsigang, pork with leeks, and good old yakitori. Everything was seasoned with the aji-shio, or, as we now call it, magic salt, and the meats transformed from just good to bursting with flavor. That's cheating, purists will probably say. And I would agree almost every time.
 aspara.yaki
rice.yaki
pork.yaki

3 comments:

filet minion said...

Bogchief,
I dunno if it's just our screen settings in the library, but I couldn't help but notice that the embers or whatever you call those thingees from the electric grill that emanate heat are hot neon pink! Why is that? Is that the secret to your yummy yakimono? When the grill gets too hot does it really turn pink? Or is it your camera that captures flaming heat as hot pink instead of flaming orange? Just curious

karabau said...

Naks! "Sleuthing"

PS
Pretty in pink din yung grill sa monitor ko. Matutuwa si Shirley.

bogchief said...

Oo nga, purplish-pink ang kulay. Ewan ko kung bakit ganun ang lumabas. Pagkashoot ko, ganun na kaagad ang itsura. It might be the camera...