{"id":4290,"date":"2022-09-10T17:57:36","date_gmt":"2022-09-10T14:57:36","guid":{"rendered":"http:\/\/andrestover.com\/?p=4290"},"modified":"2022-09-10T17:57:38","modified_gmt":"2022-09-10T14:57:38","slug":"yakitori","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/yakitori\/","title":{"rendered":"Yakitori"},"content":{"rendered":"\n

Ma olen alati kartnud valmistada Jaaniani k\u00f6\u00f6gi toitusid. M\u00f5tlesin alustada millestki lihtsast, mis ei n\u00f5ua toiduvalmistajalt liiga palju t\u00e4psust ja erioskuseid. Yakitori (\u713c\u304d\u9ce5) t\u00e4hendab Jaapani keeles lindu vardas. Seda toitu saab valmistada nii grillil kui ka pannil. Selle toidu valmistamise tehnika juurde kuulub tavaliselt kaheastmeline k\u00fcpsetamine, k\u00f5igepealt keskmisel kuumusel hautamine ning seej\u00e4rel madalal kuumusel karamellistamine. Karamellistamiseks v\u00f5ib kasutada mirini, soja kastme ja suhkru segu, aga samuti sobib ideaalselt Teryaki kaste. Pruunistatud liha k\u00fcpsetatakse madalal kuumusel v\u00e4heses hulgas Teryaki kastmes kuni kaste kleepub liha k\u00fclge. Oluline on mitte karamellistamise ajal lihal k\u00f5rbema minna lasta.
Yakitorit on v\u00e4ga hea maitsestada 7 erinevast v\u00fcrtsist koosneva seguga, mida kutsutakse Shichi-mi t\u014dgarashi- ehk seitsme maitseline maitseainesegu, mida saab ise valmistada ja mida samuti m\u00fc\u00fcakse Umami v\u00fcrtsipoes aga lihtsalt sool ja pipar sobivad samuti h\u00e4sti.
M\u00f5nus toit niisama s\u00f6\u00f6miseks v\u00f5i k\u00fclalistele pakkumiseks.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


Valmistamisaeg: 30 min
Tase: keskmine
Kogus: kahele<\/mark><\/p>\n\n\n\n


Koostisosad:<\/span>
500 g kanafileed, l\u00f5igatud umbes 2,5 cm suurusteks t\u00fckkideks
4\u20135 rohelise sibula vart, millest varraste jaoka kasutada vaid valget osa
50 ml Teryaki kastet
L\u00fchikeseks l\u00f5igatud bambusvardad
3-4 spl toidu\u00f5li praadimiseks
Maitsestamiseks soola ja pipart v\u00f5i shichimi togarashi 7 v\u00fcrtsisegu
Soovi korral raputa peale seesamiseemneid<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

  1. L\u00f5ika kanafilee umbes 2,5 cm suurusteks t\u00fckkideks ning rohelise sibula valge osa umbes 3 kuni 4 cm pikkusteks t\u00fckkideks. Miatsesta soola ja pipra v\u00f5i 7 v\u00fcrtsi seguga.<\/li>
  2. L\u00fckka liha ja sibul vaheldumisi varrastele, 3\u20134 lihat\u00fckki ja sibulat iga varda kohta<\/li>
  3. Aja 3-4 spl \u00f5li pannil kuumaks ja prae liha keskmisel kuumusel. Kui liha hakkab pruunistuma, siis kata pann kaanega ja hauta umbes 4-5 minutit kuni liha on pehme.<\/li>
  4. Vala pannile Teryaki kaste pannile ja keera vardaid kastmes kuni see hakkab aurustuma, pakseneb, karamellistub ja kleepub kana t\u00fckkidele.<\/li>
  5. T\u00f5sta vardad taldrikule ja serveeri koheselt kuumalt.
    Valmis!!<\/li><\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ma olen alati kartnud valmistada Jaaniani k\u00f6\u00f6gi toitusid. M\u00f5tlesin alustada millestki lihtsast, mis ei n\u00f5ua toiduvalmistajalt liiga palju t\u00e4psust ja erioskuseid. Yakitori (\u713c\u304d\u9ce5) t\u00e4hendab Jaapani keeles lindu vardas. Seda toitu saab valmistada nii grillil kui ka pannil. Selle toidu valmistamise tehnika juurde kuulub tavaliselt kaheastmeline k\u00fcpsetamine, k\u00f5igepealt keskmisel kuumusel hautamine ning seej\u00e4rel madalal kuumusel karamellistamine. […]<\/p>\n","protected":false},"author":1,"featured_media":4297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[42,665,666],"class_list":["post-4290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-kana","tag-japan","tag-teryaki-sauce","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=4290"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4290\/revisions"}],"predecessor-version":[{"id":4313,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/4290\/revisions\/4313"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/4297"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=4290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=4290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=4290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}