: Chicken Yakitori Essay, Research Paper
Japanese Skewered Chicken
3 green onions, cut into 1″ strips lengthwise
8 green peppers, quartered and seeded
2/3 lb. chicken livers
1 clove garlic
1-1/3 lb. boned, skinless chicken breast
1/2 cup soy sauce
1/2 cup mirin
1-2 tablespoons sugar
bamboo skewers or sticks
1. Pierce skewer through sides of green onions. Skewer green peppers in the same way.
2. Cut livers into 4-6 pieces. Soak in water to remove odor.
3. Crush garlic, add to 5 cups boiling water; add livers (do not overcook), drain in colander. Skewer livers.
4. Cut chicken into bite-size pieces.
5. Thread chicken on skewers.
6. Arrange skewers on platter.
7. Simmer Barbecue Sauce until reduced to half of original quantity.
8. Place gridiron over high heat, arrange two bricks on both sides. Barbecue, brushing with sauce, until cooked as
desired. Sprinkle with pepper. Let guests help themselves.
Eggplant Miso Soup
1 quart boiling water
2 tablespoons Miso
1 Carrot — chopped
2 Scallions — chopped
1/2 cup Tofu — cubed
1 cup Eggplant — julienned
In boiling water, add miso. Mash to dissolve. Add carrots, scallions, tofu
and eggplant. Cook until vegetables are tender.
Japanese Potstickers/ Gyoza
Nira is a vegetable sold in bunches in oriental groceries, and has a garlic flavor.
4-5 leaves Chinese cabbage, minced
1 bunch Nira, minced
2 large green onions, minced
2 cloves garlic, minced
1 small piece ginger, grated
2 tsp salt
1 tsp white pepper
Dash of Japanese soy sauce
1 TBS sesame oil
1 TBS peanut oil
1 pound of ground pork
4-5 minced shittake mushrooms
Pour boiling water over cabbage and allow to sit for 1/2 min., then drain and rinse with cold water. Combine with
remaining ingredients and mix coarsely with fingers. Place a tablespoon of filling in gyoza skin and crimp edges.
Place small amount of oil in frying pan and heat. Place gyoza in pan and fry over med heat until lightly browned on
one side. Add 3 tablespoons of water to pan, and cover. Allow gyoza to steam a couple of minutes. Serve with
dipping sauce of soy and sesame oil.
Japanese-Style Salad Dressings
Preparation time: 5 minutes
Here are some simple recipes:
Oil and Vinegar
* 1 tbs rice vinegar
* 2 tbs vegetable oil
* 1 tsp sesame oil
* 1 tsp soy sauce
* salt and pepper
* 1 tbs rice vinegar
* 1 tbs vegetable oil
* 1 tbs sesame oil
* 1 tbs grated fresh ginger
* 1 tsp soy sauce
8 shelled sea scallops
2 Tbsp soy sauce
1 Tbsp sake or dry sherry
2 Tbsp oil
1. Wash scallops.
2. Mix soy sauce and sake in a bowl.
3. Heat oil in a frying pan and saute the scallops till they change color. Add soy sauce and sake. Shaking the pan to
prevent sticking, continue cooking until the scallops are well-seasoned.
Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot
On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of
kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts
to boil. When the water is boiling very, very gently, you’re set.
On your table you should have: (for 4 people)
* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed
Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch)
* 8 shiitake mushrooms
* 1/2 lb enoki mushrooms
* 1/2 lb shimeji mushrooms
* 1/2 lb shirataki
* 1 lb chinese cabbage
* 1/2 lb watercress, to substitute for spring chrysanthemum leaves
* 1 lb tofu, cut in 1 in. cubes, pressed and drained
* any other ingredients you want to use
* In a small bowl, you should have soy sauce and lemon juice 2:1, as a
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for
vegetables. Serve with hot steamed rice.
1 piece beef suet, about 2″ x 2″ x 1/2″ (enough to lightly grease hot pan)
1 Lb. lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
1 bunch Scallions, cut into 2″ lengths, both white and green
1 block of fresh tofu, cut into bite sized squares
1-12 oz. can of shirataki (yam noodles) (This is optional as they are very expensive on the east coast)
1-16 oz. can of bamboo shoots, sliced thin
1/2 Lb. fresh bean sprouts
8 fresh brown mushrooms, sliced about 1/4″ thick
1/2 c. Soy Sauce
1/2 c. Sugar
1 c. Water
2 T. Sake, Mirin or dry sherry
Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
Move the suet around the pan, putting a coat of oil over the whole surface. Place about 1/3 of the sliced beef in a
corner of the pan, mix it about a bit to brown for about 1 minute. Add the begetables, 1/3 of each in their own
‘corner’ of the pan, except the scallions. Pour sauce (see following recipe) over these but not so much that the
vegetables are swimming (about 1/2 the sauce). Bubble for 4-5 minutes, gently turneverything over and place
scallions on top in a neat pile. Bubble 4-5 minutes more and it is ready to serve. Carefully place 1/4 of the meat in
each person’s bowl.
Then immerse the scallions in the pocket you have just created in th skillet. Serve the other ingredients and by the
time you have served all, the onions/scallions should be wilted and cooked just right. Spoon a bit of sauce over all.
Start the next batch of sukiyaki when the first half of the dish has been served.
Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
Sukiyaki is generally served with rice.
Also, to be totally authentic people serve themselves out of the bubbling mass in the center of the table (on a hot
dish). Also, each person has a little bowl with raw egg in it. You take the boiling hot item from the central cooker,
and dip it in the egg. This transfers the heat to the egg so you don’t scald your mouth.
Tori no mizutaki
Ingredients (For those in North America)
* 1 lb chicken drumsticks chopped into 1-inch pieces (Use cleaver or heavy knife)
* 1 lb tofu, pressed and drained, cut into 1-inch pieces
* 1 bundle watercress
* 1 Chinese cabbage, cut into 2-inch pieces
* 2 cups shirataki (or substitute bean vermicelli, available at your nearest Chinese grocery store)
* 2 cups spring onions, cut into 2-inch pieces
* 1 cup carrots, thinly sliced diagonally
* 8 dried shiitake mushrooms, soaked in water (Keep this water.)
* 1 2 inch x 6 inch kombu seaweed, or
* 2 tsp. dashi powder (not for purists)
* 1 cup Kikkoman soy sauce
* 1/2 cup rice vinegar
* 1 lemon
4 Tuna steaks
Black peppercorns, coarsely cracked
1/2 cup Peanut oil
1 ounce Sesame oil
2 ounces Soy sauce
1/2 ounce Garlic — grated
1/2 ounce Ginger — grated
5 spice powder to taste
Roll tuna in cracked black pepper then sear it in a very hot cast iron pan without oil. let cool slighly, then slice
thinly. Serve with dipping sauce.
Sauce: 1/2 cup peanut oil, 1 oz. sesame oil, 2 oz. soy sauce, 1/2 oz grated garlic, 1/2 oz grated ginger, 5 spice
powder to taste. Slice tuna very thin, serve with sauce down and garnish with pickled ginger. A great appetizer.
Serves 4 to 6 as an appetizer
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce
Mix ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one
cup. (About 10 to 15 min.) Set aside.
12 ounces of boned, skinless chicken
8 ounces of chicken livers
4 medium dried chinese black mushrooms, soaked in hot water util soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges
Soak the bambo skewers in cold water while you cut up the ingredients.
Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5
min. then drain and pat dry.
Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1-inch
squares. Cut the leeks into 1- inch legnths.
Thread on the pieces of food on the skewers in alternating order, then place on a hot grill and baste with the sauce.
Cook for about 3 to 4 min. Do not overcook or the chicken will be dry. Serve with the lemon wedges.