Teriyaki chicken legs and teriyaki pork chops are Japanese dishes that Chinese people are very familiar with, and they are also home-cooked dishes that Japanese people often eat. They have a sweet and salty flavor, and children also love to eat them; and the famous "Kabayaki Mango", the plump eel meat paired with sweet and salty sauce is also very satisfying...wait a minute! Have you noticed that the taste of teriyaki and kabayaki are very similar? What is the difference between the two?< /p>
The difference between Kabayaki and Teriyaki
Teriyaki:
Teriyaki refers to coating or soaking ingredients in a large amount of teriyaki sauce , and then grilled on the grill. Because the finished dish will have a beautiful glossy feel, the word "photo" (meaning to shine or shine in Japanese) is used to describe the shiny color of the sauce applied to the meat, which is translated as "teriyaki" in Chinese.
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The difference between kabayaki and teriyaki is that the taste is very similar
The glossy teriyaki chicken legs are salty, sweet and delicious.
"Teriyaki sauce" is mainly prepared with main seasonings such as soy sauce, sake (or rice wine), mirin and sugar (or honey). Some people also mix it with stock, garlic and ginger to enhance the taste. , usually used for meat ingredients, such as chicken, pork, beef and tight-fleshed fish. However, nowadays "teriyaki" cuisine is no longer limited to "barbecuing" cooking methods. Even if it is pan-fried, boiled or stir-fried, as long as it is paired with "teriyaki sauce", it is usually called teriyaki cuisine.
Kabayaki:
"Kabayaki" is actually a type of "teriyaki", but it is specially used for fish dishes. Kabayaki refers to a cooking method in which a whole fish is cut open, the bones are removed, sauce is poured on it, and then the whole fish is skewered on bamboo skewers and grilled. It usually uses steamed buns, saury or loach as ingredients.
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The difference between Kabayaki and teriyaki is that they taste very similar
The fragrant Kabayaki eel is the favorite of many gourmets!
As for the origin of the word kabayaki, the most common theory is: During the Edo shogunate period, people in the Edo area would skewer whole steamed buns on bamboo skewers and grill them. The appearance resembled the plant "iris" The flower spikes are called "Kabayaki". In addition, if the fish skewered on bamboo skewers is directly grilled without being topped with sauce, it is called "Shirayaki" (しらやき) in Japan.
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The difference between kabayaki and teriyaki is that the taste is very similar
Grilling it directly without pouring the sauce is "Shiroyaki" (しらやき).
Kabayaki sauce is mainly made from wine, soy sauce, sugar and mirin. Since it originated in the Edo region, the earliest Kabayaki eel was made with "thick soy sauce" from Kanto. With the regional spread and the passage of time, kabayaki eel has also become different in the Kanto and Kansai regions of Japan: Kanto steams the open and gutted steamed buns first and then grills them, giving it a softer texture; Kansai eel is cooked directly BBQ tastes crispier.
How to divide? Look at the ingredients.
To put it simply, the basic ingredients and methods of the sauces of "Teriyaki" and "Kabayaki" are similar. They are mainly composed of soy sauce, cooking wine, mirin and sugar. The biggest difference is actually The difference is in the applicable "ingredients": "Teriyaki" includes meat and fish, while "Kabayaki" is usually only used for specific fish.