Japanese Style Barbecue Party: Chicken Yakitori, Beef With Ginger And Soy, 5 Spice And Sesame Seared Ahi
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
63
Spice
50
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.75 cups
Water1.5 cups
Short Grain Rice (white)3 tbsps
Sherry (dry)2 tbsps
Sugar1 tsp
Toasted Sesame Oil3 tbsps
Sesame Seed (2 palmfuls)Directions:
1
Place water in sauce pan over high heat in medium saucepan and bring to a boil
2
Add rice, stir
3
Cover rice and reduce heat to low
4
Cook rice 18 minutes or until tender
5
Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat
6
Combine sherry, sugar, dark soy and oil in a shallow dish
7
Turn cut chicken and scallions in marinade and let stand 10 minutes
8
Wash hands
9
Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef
10
Cut raw meat against the grain in thin strips
11
Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture
12
Season meat lightly with steak seasoning blend and turn in ginger and soy to coat
13
Set meat aside
14
Wash hands
15
Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted
16
This process will develop the flavor of the sesame fully
17
Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate
18
Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish
19
Coat fish pieces in sesame and spices
20
Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side
21
Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions
22
Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once
23
Transfer to a serving plate
24
Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate
25
Tuna will be rare
26
Serve with several skewers on plate's edge for spearing
27
Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments
28
Serve with hot rice and extra soy sauce for dipping
29
Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu