Yakimono no Bu (焼物之部)
As mentioned in Chapter 12, "Yaku" means to grill or to cook, and is generally associated with the direct application of heat, rather than through a secondary medium, like a pot or liquid. Rather than being cooked in a broth, then, most of these recipes utilize a "kakejiru"--a poured on broth. Though some are described, likely anything in Chapter 8 would do. It is also important to note that, like previous recipes, the main ingredient is often named in the title of the recipe, and then little more is said about it.
Makuri yaki まくりやき (Roll Up and Grill)
- Hamayaki はまやき (Shore Grilled)
Arajio yaki あらしほやき (Coarse Salt Grilled)
Kotori yaki 小鳥やき (Grilled Small Birds)
Kinome yaki 木のめやき (Wood-grain Grilled)
- Fillet tai, and cut it thin. You can rub in salt and grill.
Kiji yaki きじやき (Grilled Pheasant)
- Salt eso. Wrap in yuzu leaf. Wrap that in paper. Steam cook, then take it out and serve it. Pour on a kakejiru and serve.
Shigi yaki 鴨やき (Grilled Sandpiper)
- Cut tôfu small. Salt, throw on the fire, and grill.
Sake yakite 鮭やきて (Grilled Salmon)
Yaki takenoko やき竹の子 (Grilled Bamboo Shoots)
Iri yaki いりやき (Roasted and Grilled)
- Boil aubergine and cut it into good sized pieces. Skewer on bamboo skewers. Baste with sanshô miso and grill.
Hegi yaki へぎやき (Skin and Grill)
- Cut wild duck in large pieces. Pour tamari over it, and put that aside. Roast the skin, then clip the meat and put it in. In a nabe pot, line up one piece at a time and cook. When the broth disappears, you should put in a little of the reserved tamari.
- As above, line up one piece on cedar bark and grill.
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