JAPANESE STYLE BARBECUE PARTY: CHICKEN YAKITORI, BEEF WITH GINGER AND SOY, 5 SPICE AND SESAME SEARED AHI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 33m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
- Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
- Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
- Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
- Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
- 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. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
- Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
- Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
- Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.
EASY JAPANESE-INSPIRED GRILLED MISO CHICKEN
A Japanese-inspired dish that's easy to make! Simply marinate ahead of time, and grill anytime you like.
Provided by mika707
Time 8h15m
Yield 3
Number Of Ingredients 9
Steps:
- Mix miso, mirin, rice wine, soy sauce, and honey together in a bowl until miso is completely dissolved. Stir in garlic and ginger.
- Pour marinade into a resealable plastic bag. Add chicken, squeeze out excess air, and seal the bag. Turn the bag or mix chicken to ensure even distribution of marinade. Refrigerate and allow to marinade 8 hours or overnight, mixing or turning the bag occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove from the grill and chop into wide strips, approximately 4 to 5 slices per piece. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 29.7 g, Cholesterol 93.4 mg, Fat 12.3 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 3.3 g, Sodium 1636.3 mg, Sugar 23.3 g
YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE
Glazed in a homemade Yakitori Sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You'll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It's great for grilling outdoors or under the broiler.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 2 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY GRILLED BBQ CHICKEN
Fire up your grill, it's time to make some grilled BBQ chicken. Our grilled BBQ chicken recipe allows the BBQ sauce to double as a marinade and glaze, leaving you with juicy, flavorful chicken that's super easy to make.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 8 servings
Number Of Ingredients 2
Steps:
- Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce for the last few minutes.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 5 g, Protein 24 g
JAPANESE GRILLED CHICKEN
This marinade is excellent on boneless skinless chicken thighs. I have used it on breasts, but it is not as good. It also works on pork chops. This recipe came from the Food TV Canada website.
Provided by Kelly-Ann 2
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice.
- Place thighs in a 9" x 13" pan.
- Pour marinade over chicken making sure the thighs are completely coated.
- Marinate as long as possible. All day works best but, a couple of hours is enough.
- Grill on medium temperature for 7-10 min each side until juices run clear.
Nutrition Facts : Calories 400.6, Fat 16.4, SaturatedFat 3.5, Cholesterol 224.7, Sodium 990.5, Carbohydrate 19.3, Fiber 0.8, Sugar 17.9, Protein 43.5
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
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