{"id":18064,"date":"2018-01-23T10:00:25","date_gmt":"2018-01-23T16:00:25","guid":{"rendered":"https:\/\/lossaboresdemexico.com\/?p=18064"},"modified":"2020-02-27T11:22:07","modified_gmt":"2020-02-27T17:22:07","slug":"receta-camote-a-la-parrilla","status":"publish","type":"post","link":"https:\/\/lossaboresdemexico.com\/receta-camote-a-la-parrilla\/","title":{"rendered":"Receta. Brochetas de camote a la parilla en estilo Yakitori."},"content":{"rendered":"<p style=\"text-align: justify;\">A ver&#8230; cuando decimos&nbsp;<em>Yakitori<\/em>, se ha vuelto una realidad que nos referimos a una brocheta que va asada al grill. As\u00ed que las posibilidades de esto son infinitas, porque podemos poner a la plancha lo que sea. Entonces, cuando and\u00e1bamos en el mercado nos topamos con un camote que se ve\u00eda incre\u00edble. Y tengo unas nuevas botellas de sake en casa, as\u00ed que sumamos 1 + 1 y result\u00f3 esto. En el men\u00fa de hoy:&nbsp;<strong>Camote a la parrilla estilo Yakitori.<\/strong><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-18065\" src=\"https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004.jpg\" alt=\"Brochetas de Camote\" width=\"955\" height=\"528\" srcset=\"https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004.jpg 955w, https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004-585x323.jpg 585w, https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004-300x166.jpg 300w, https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004-768x425.jpg 768w, https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/IMG_9004-600x332.jpg 600w\" sizes=\"(max-width: 955px) 100vw, 955px\" \/><\/p>\n<h4 style=\"text-align: justify;\">Para este&nbsp;<strong>Camote a la parrilla vamos a necesitar<\/strong><\/h4>\n<ul>\n<li style=\"text-align: justify;\">5 camotes cortados en rebanadas de 2 cms. de grosor. O en cubos. Como quieran<\/li>\n<li style=\"text-align: justify;\">1\/4 de taza de sake<\/li>\n<li style=\"text-align: justify;\">2 cdas. de miel<\/li>\n<li style=\"text-align: justify;\">1\/4 de taza de mirin<\/li>\n<li style=\"text-align: justify;\">1 1\/2 cdtas. de jengibre rallado<\/li>\n<li style=\"text-align: justify;\">1\/4 de taza de salsa de soya<\/li>\n<li style=\"text-align: justify;\">1 cda. de az\u00facar morena<\/li>\n<li style=\"text-align: justify;\">1 cda. de aceite de ajonjol\u00ed.<\/li>\n<li style=\"text-align: justify;\">Semillas de ajonjol\u00ed tostadas para decorar.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Ok. Lo primero que les tengo que recomendar es que tengan una parrilla en casa para que la usen en esta receta. Y en otras tambi\u00e9n. Si no tienen, <a href=\"https:\/\/www.williams-sonoma.com.mx\/tienda\/parrillas-y-planchas\/catst16776983\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><strong>entren aqu\u00ed y compren la suya<\/strong><\/a> porque es una herramienta importante en la cocina. Ya que la tengan, cali\u00e9ntenla y con una servilleta engr\u00e1senla. Yo uso siempre aceite de canola.<\/p>\n<p style=\"text-align: justify;\">En una vaporera pongan las rodajas de camote y coc\u00ednenlas al vapor unos 10 minutos. Dejen que enfr\u00eden. Mientras se cocinan, combinen el sake, mirin, salsa de soya, la miel, el az\u00facar y el jengibre en un sarten peque\u00f1o. Dejen que hierva y reduzcan a fuego bajito por diez minutos. Retiren del fuego.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-18067\" src=\"https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/roasted-sweet-potato-cube-skewers-logo8.jpg\" alt=\"Camote\" width=\"496\" height=\"575\" srcset=\"https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/roasted-sweet-potato-cube-skewers-logo8.jpg 496w, https:\/\/lossaboresdemexico.com\/wp-content\/uploads\/2017\/12\/roasted-sweet-potato-cube-skewers-logo8-259x300.jpg 259w\" sizes=\"(max-width: 496px) 100vw, 496px\" \/><\/p>\n<p style=\"text-align: justify;\">Pongan las rodajas de camote en las brochetas. Pinten con una brocha los camotes con el aceite de ajonjol\u00ed y luego con el glaseado. Pongan en la parrilla caliente. Vuelvan a barnizar con el glaseado repetidamente y cocinen de ambos lados hasta que el camote est\u00e9 ligeramente carbonizado. Sirvan en un plato y decoren con las semillas de ajonjol\u00ed.<\/p>\n<hr>\n<p>Si les gusta usar la <strong>salsa de soya,<\/strong>&nbsp;<a href=\"https:\/\/lossaboresdemexico.com\/?s=receta+soya\" target=\"_blank\" rel=\"nofollow noopener noreferrer\"><strong>aqu\u00ed les dejamos varias recetas<\/strong><\/a> que tenemos con este ingrediente.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A ver&#8230; cuando decimos&nbsp;Yakitori, se ha vuelto una realidad que nos referimos a una brocheta que va asada al grill. As\u00ed que las posibilidades de esto son infinitas, porque podemos poner a la plancha lo que sea. Entonces, cuando and\u00e1bamos&hellip;<\/p>\n","protected":false},"author":3,"featured_media":18066,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4725,2,12,4778],"tags":[9075,9079,9076,9083,9084,9081,467,9078,9056,2353,833,9080,8820,9082,9077,1682,2459,9054,5029,1976],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.5) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta. 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