Ethnic – Japanese

Gyuniku Teriyaki Beef Skewers

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When these Teriyaki Skewers are sizzling on your grill, the aroma will make everyone around you stop what they’re doing and come for a taste.

Ingredients:

  • 1-1/2 lb boneless, beef top sirloin, about 1-inch thick
  • 1/2 c teriyaki marinade & sauce
  • 2 Tab sugar
  • 2 tsp cornstarch
  • 2 Tab vegetable oil
  • parsley – chopped
  • sesame seeds
  • short skewers

Directions:

  1. Soak skewers in water for 30 minutes
  2. Cut beef across grain into 1/2-inch thick strips, then into 1-inch squares.  If you’re having trouble slicing the steak thin, plate it in the freezer for 10 minutes before hand to make slicing easier.
  3. Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
  4. Remove 3 Tbsp. of mixture and pour over beef in large plastic food storage bag.
  5. Press air out of bag; close top securely.
  6. Turn bag over several times to coat pieces well.
  7. Marinate 15 minutes
  8. .Meanwhile, add enough water to remaining teriyaki sauce mixture to measure 2/3 cup.
  9. Blend in cornstarch.
  10. Heat and stir until thickened
  11. Skewer 3 – 4 beef cubes on each skewer.
  12. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the meat sticking on the grate.
  13. Place the skewers on top.
  14. Set the broiler to high and wait until the heating elements are hot.
  15. Broil for 3 minutes.
  16. Once one side has browned, turn over and grill until barely cooked through to the center.
  17. Baste with some sauce and lightly grill once more.
  18. Continue to broil for 2-3 minutes to caramelize the sauce.
  19. Sprinkle with chopped parsley and sesame seeds.

Servings: 15-20 skewers

Source: A riff onKikkoman

Yaki Tori Chicken

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Marinade in a savory sweet sauce, these chicken and scallion skewers (Negima) are hard to resist! It’s great for grilling outdoor or under the broiler.

Ingredients:

  • 1 lb boneless skinless chicken thighs or chicken tenders (at room temperature)
  • 9 green onions/scallions
  • neutral flavor oil
  • 1/2 c soy sauce
  • 1/2 c mirin (sweet cooking rice wine)
  • 1/4 c sake
  • 1/4 c water
  • 2 tsp brown sugar (packed)
  • short bamboo skewers

Directions:

  1. Soak bamboo skewers in water for 30 minutes.
  2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion.
  3. Bring it to a boil over high heat.
  4. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes. The sauce will be thicker and glossy.
  5. Let it cool to room temperature before using.
  6. Reserve 1/3 of the sauce in a small bowl for final coating.  (If the sauce for final coating came in contact with the raw chicken, you have to need to boil the sauce again to avoid contamination.)
  7. Cut the chicken into 1/2 thick, 1 in square chunks.
  8. Season with salt.
  9. Cut the white and light green part of scallions into 1 inch pieces.
  10. On a flat work surface, fold each slice of chicken in half.
  11. Insert skewer into chicken at 45 degrees angle, and press down on the skewer to pierce thorough the center.
  12. Alternate each chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold about 4 chicken slices and 3 scallion pieces.
  13. Grease the grate of the broiler/wire rack (or oven-safe cooling rack) to avoid the chicken sticking on the grate.
  14. Place the skewers on top.
  15. Set the broiler to high and wait until the heating elements are hot.
  16. Broil for 6 minutes.
  17. Once one side has browned, turn over and grill until cooked through to the center.
  18. Baste with some sauce and lightly grill once more.
  19. Continue to broil for 3-4 minutes to caramelize the sauce.
  20. Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce (with a clean brush).

Serves:   11 – 12 skewers

Source:  Just One Cookbook

Teriyaki Sauce Glaze

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Don’t buy the bottled stuff – this is really good.

Ingredients:

  • 1/4 c brown sugar
  • 1/4 c soy sauce – or to taste
  • 2 tsp kiwi paste or other fruit paste
  • 1 Tab rice vinegar
  • 2 Tab sherry
  • 1 tsp ginger puree
  • 1 tsp pressed garlic

Directions:

  1. Mix in a small sauce pan.
  2. Simmer for at least 10 minutes.

Serves:  about 1/2 cup

Source:  Margie Kleerup

Tempura

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In California, the fourth grade does a unit on Japan.  The Japanese mothers who volunteered to prepare a meal for the kids did not bother with the recipe below – they all said they only use the box mixes!  Tempura Sauce also comes in a bottle. However, if you must be authentic – here is the recipe.

This works best in small groups 4 – 6 for each wok.  One of those big metal scopper/strainer works best for removing the items from the oil.

Ingredients:

  • 3 eggs
  • 2/3 c ice-cold water
  • 1 c flour
  • Vegetable oil for frying

Foods we liked – almost anything works.  Close to bite size pieces works best.  Be sure to cook raw meat and chicken completely.

  • shrimp – raw
  • fish (salmon, halibut, etc)
  • chicken breast – raw, cubed
  • mushrooms
  • green beans
  • parsley
  • onion rings – thin sliced
  • broccoli
  • sweet potatoes – peeled, sliced raw
  • snow peas
  • carrots – cut in small match sticks
  • asparagus
  • green peppers

Directions:

  1. Stir eggs to combine white with yolk, Do not whip. (use chopsticks)
  2. Blend in water.
  3. Stir in flour quickly.  Do not over-mix.
  4. Dip thin sliced vegetables and meat into batter.
  5. Deep fry in oil.

Serve immediately with Dipping Sauce.

Serve with rice.  I like extra soy sauce on my rice.

Tempura Dipping Sauce

Ingredients:

  • 1 c water
  • 1/4 c dry Sherry
  • 1/4 c soy sauce
  • 1 tsp sugar
  • 1 tsp chicken broth granules

Directions:

  1. Combine.
  2. Heat until boiling.

Serves:  4?  Here’s the problem – there is always too much food because there are so many items and everyone might want everything and you cannot buy half a green pepper etc.  A basic rule of thumb is 1/3 pound protein per person.

Source:   International Dining with Spice Islands

Note:   A pinch of baking powder doesn’t hurt the batter.

Namasu

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The fourth grade at Taft School, Orange, CA did a unit on Japan – including making kimonos and a Japanese feast.  This was part of it.  Great for a different salad.  A must if you are making tempura. 

Ingredients:

  • 2 large cucumbers (skin and seeds removed (now you can get English and Persian cucumbers – almost no seeds)
  • 3 stalks celery
  • crab, shrimp or abalone (oh, sure – just send money!)
  • 1 Tab sugar
  • 1/2 tsp salt
  • 1/4 c vinegar (rice or cider)
  • 1/2 tsp MSG (not anymore!)

Directions:

  1. Cut cucumbers in half lengthwise.
  2. Slice cucumbers and celery in thin diagonal pieces.
  3. Sprinkle with salt.
  4. Set aside for about 10 minutes.
  5. Squeeze out the water and add sugar and vinegar.

Serves: 2-3

Source:  4th grade, Taft School 1971