What You Need to Know
The technique involves marinating meats in a mixture of soy sauce, aji amarillo peppers, garlic, and citrus juices before grilling at high heat for a short period. The use of aji amarillo peppers adds a unique flavor profile due to their high concentration of capsaicinoids and other bioactive compounds.
Steps
- 1.
Pollo a la Brasa Nikkei (Lima, Peru): Creates crispy skin with umami-rich marinade penetration
- 2.
Nikkei Anticuchos (Japanese-Peruvian fusion): Quick grilling preserves tenderness of marinated beef heart
- 3.
Tori Negima Nikkei (Peruvian-Japanese izakayas): Applies Peruvian marinade to Japanese yakitori technique
The Science
Primary Reaction
Maillard Reaction