{"id":3948,"date":"2012-02-19T09:37:15","date_gmt":"2012-02-19T09:37:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3948"},"modified":"2012-02-19T09:37:15","modified_gmt":"2012-02-19T09:37:15","slug":"grillspiesschen-kyoto","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/grillspiesschen-kyoto\/","title":{"rendered":"Grillspiesschen Kyoto"},"content":{"rendered":"

Zutaten<\/strong>
\n2 H\u00fchnerbr\u00fcstchen
\n300 g Tofu
\n16 grosse Feste Egerlinge
\n1 grosse Rote Paprikaschote
\n2 kleine Zucchini
\n4 Fr\u00fchlingszwiebeln
\n4 Bl\u00e4tter Chinakohl
\n4 EL Sojasosse
\n2 EL Soja\u00f6l
\n2 EL Fl\u00fcssiger Honig
\nCayennepfeffer
\n100 g Rettich
\nIngwerpulver<\/p>\n

Zubereitung<\/strong>
\nDie Br\u00fcstchen h\u00e4uten und jedes in 16 W\u00fcrfel schneiden. Den Tofu abtropfen lassen und in 4 W\u00fcrfel pro Portion schneiden. Die Pilze putzen, mit einem Tuch abreiben und halbieren. Die Paprikaschote und die Zucchini je in ebenfalls 4 St\u00fccke pro Portion schneiden. Die Fr\u00fchlingszwiebeln waschen, putzen, die geschlossenen Teile schr\u00e4g in je 8 St\u00fccke schneiden. Die Chinakohlbl\u00e4tter waschen und abtropfen lassen. Die dicken Blattenden abtrennen und in je vier Teile schneiden. Die weichen Blattenden quer halbieren. Alles zusammen gleichm\u00e4ssig auf 4 Schaschlikspiesschen pro Portion stecken und in eine flache Schale legen. Die Sojasosse mit dem \u00d6l und dem Honig aufkochen, mit Cayennepfeffer w\u00fcrzen und \u00fcber die Spiesse giessen. Die Spiesse 20 Minuten unter Wenden marinieren. Dann in einer Grillschale \u00fcber Holzkohle 10 Minuten grillen, dabei h\u00e4ufig umdrehen und immer wieder mit der Sosse begiessen. Zu pikanten Dip-Sossen servieren. Die Blattspitzen der Fr\u00fchlingszwiebeln in feine R\u00f6llchen schneiden. Rettich sch\u00e4len und fein raffeln. Sojasosse in Sch\u00e4lchen f\u00fcllen, Rettich dar\u00fcberh\u00e4ufen und Ingwer dar\u00fcberstreuen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 H\u00fchnerbr\u00fcstchen 300 g Tofu 16 grosse Feste Egerlinge 1 grosse Rote Paprikaschote 2 kleine Zucchini 4 Fr\u00fchlingszwiebeln 4 Bl\u00e4tter Chinakohl 4 EL Sojasosse 2 EL Soja\u00f6l 2 EL Fl\u00fcssiger Honig Cayennepfeffer 100 g Rettich Ingwerpulver Zubereitung Die Br\u00fcstchen h\u00e4uten und jedes in 16 W\u00fcrfel schneiden. Den Tofu abtropfen lassen und in 4 W\u00fcrfel … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[33],"tags":[76,559],"class_list":["post-3948","post","type-post","status-publish","format-standard","hentry","category-grill","tag-huhn","tag-tofu","item-wrap"],"yoast_head":"\nGrillspiesschen Kyoto<\/title>\n<meta name=\"description\" content=\"- Grillspiesschen Kyoto\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/grillspiesschen-kyoto\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grillspiesschen Kyoto\" \/>\n<meta property=\"og:description\" content=\"- Grillspiesschen Kyoto\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/grillspiesschen-kyoto\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-19T09:37:15+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Grillspiesschen Kyoto\",\"datePublished\":\"2012-02-19T09:37:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/\"},\"wordCount\":208,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Huhn\",\"Tofu\"],\"articleSection\":[\"Grill\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/\",\"name\":\"Grillspiesschen Kyoto\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-02-19T09:37:15+00:00\",\"description\":\"- Grillspiesschen Kyoto\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/19\\\/grillspiesschen-kyoto\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Grillspiesschen Kyoto\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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