* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous.
Cut the chicken thighs into about 3x2x2cm large pieces.
Put the chicken pieces into the already prepared sauce, and let it stand for a while.
Cut the leek or green onions in about 3 cm long pieces.
Spear three or four pieces of chicken and some leek on each wooden stick.
Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)
This calls for wasabi butter, but I dont like wasabi so I dont make it.It's up to you and what you like!
Ingredients:
* For the wasabi butter:
* 4 Tbs. (1/2 stick) unsalted butter, at room
temperature
* 3 Tbs. wasabi powder
* 2 Tbs. snipped fresh chives
* For the sake-soy marinade:
* 1/4 cup sake or dry sherry
* 3 Tbs. regular or reduced-sodium soy sauce
* 3 Tbs. rice vinegar
* 1 Tbs. molasses
* 1 Tbs. Asian sesame oil
* 2 Tbs. peeled and finely chopped fresh ginger
* 1/4 to 1/2 tsp. red pepper flakes
* 1 flatiron or sirloin steak, 1 3/4 to 2 lb. and
3/4 inch thick
* Red pepper flakes for garnish (optional)
Directions:
To make the wasabi butter, in a small dish, mix together the butter, wasabi powder and chives until well blended. Let the butter stand at room temperature for at least 15 minutes before serving, or refrigerate it for up to 6 hours. If refrigerated, remove from the refrigerator at least 30 minutes before using.
To make the sake-soy marinade, in a shallow, nonreactive dish just large enough to hold the steak, combine the sake, soy sauce, vinegar, molasses, sesame oil, ginger and red pepper flakes and mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade, reserving the marinade.
Grill the steak over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice and brushing with the marinade for up to 5 minutes before the meat is done, until nicely charred and cooked to your liking, 7 to 10 minutes total for medium-rare.
Transfer the steak to a carving board and let rest for at least 3 minutes. Cut into portions or slice for serving and sprinkle with red pepper flakes. Serve the wasabi butter on the side. Serves 4.
Answers & Comments
Verified answer
Yeh here's one! and there's no fish :)
Ingredients:
Chicken thighs: without bone and skin
Japanese leek (negi*), leek, or green onion
Soya sauce
Mirin* or sake*
Sugar
Honey or maple syrup
Small wooden spears
* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
--------------------------------------------------------------------------------
Preparation:
Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous.
Cut the chicken thighs into about 3x2x2cm large pieces.
Put the chicken pieces into the already prepared sauce, and let it stand for a while.
Cut the leek or green onions in about 3 cm long pieces.
Spear three or four pieces of chicken and some leek on each wooden stick.
Grill them, or use the oven at 200 degrees celsius. (You may want to wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)
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General information:
Yakitori is popular among salarymen when they go out together after work. It is especially delicious with some hot sake.
Japanese-Style Flatiron Steak
This calls for wasabi butter, but I dont like wasabi so I dont make it.It's up to you and what you like!
Ingredients:
* For the wasabi butter:
* 4 Tbs. (1/2 stick) unsalted butter, at room
temperature
* 3 Tbs. wasabi powder
* 2 Tbs. snipped fresh chives
* For the sake-soy marinade:
* 1/4 cup sake or dry sherry
* 3 Tbs. regular or reduced-sodium soy sauce
* 3 Tbs. rice vinegar
* 1 Tbs. molasses
* 1 Tbs. Asian sesame oil
* 2 Tbs. peeled and finely chopped fresh ginger
* 1/4 to 1/2 tsp. red pepper flakes
* 1 flatiron or sirloin steak, 1 3/4 to 2 lb. and
3/4 inch thick
* Red pepper flakes for garnish (optional)
Directions:
To make the wasabi butter, in a small dish, mix together the butter, wasabi powder and chives until well blended. Let the butter stand at room temperature for at least 15 minutes before serving, or refrigerate it for up to 6 hours. If refrigerated, remove from the refrigerator at least 30 minutes before using.
To make the sake-soy marinade, in a shallow, nonreactive dish just large enough to hold the steak, combine the sake, soy sauce, vinegar, molasses, sesame oil, ginger and red pepper flakes and mix well. Add the steak and turn to coat both sides. Cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally. Remove from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack. Remove the steak from the marinade, reserving the marinade.
Grill the steak over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice and brushing with the marinade for up to 5 minutes before the meat is done, until nicely charred and cooked to your liking, 7 to 10 minutes total for medium-rare.
Transfer the steak to a carving board and let rest for at least 3 minutes. Cut into portions or slice for serving and sprinkle with red pepper flakes. Serve the wasabi butter on the side. Serves 4.
I have never come across remotely delicious japanese food every trip to japan is a nightmare