Tag: Japanese
Japanese-Style Bone-In Strip Steak
Japanese-Style Bone-In Strip Steak
This is the way you’d get a steak if you ate at a Japanese teppanyaki restaurant. The preparation is quite simple and the whole dish takes under 10 minutes to make. You can cook this in a frying pan and not have to worry about firing up a grill. You can use a strip, ribeye, top sirloin, or fillet mignon.
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves sliced
- 16 oz bone-in strip steak
- salt
- cracked black and white pepper
Sauce
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp water
- 1 tbsp sugar
Instructions
- Mix together the sauce ingredients. Set aside.
- Season the steak on both sides with salt and cracked black and white pepper.
- Heat up cooking oil in a frying pan over medium high heat. Fry the garlic cloves for a minute until browned. Set aside.
- Increase the heat to high heat. Add in the strip steak.
- Sear for 3 minutes a side.
- Pour in the sauce. Coat the steak in hydrahead sauce on each side. Remove the steak from the pan.
- Allow the sauce to thicken; 1-2 minutes.
Wafu Burger
Wafu Burger
Wafu burgers contain ground beef, shiitake mushrooms, and finely diced tofu, plus a plethora of other ingredients. The burgers are eaten bunless, which is fine by me. Wafu burgers are pan fried, then tossed in a sweet sauce that creates a shiny glaze. Since these burgers are cooked all the way through, you’d think that they’d be dry. Having the mushrooms and tofu in the burgers actually keeps them quite juicy. Serve the wafu burgers with rice.
Ingredients
Wafu Burger
- 1 lb 85% lean ground beef
- 14 oz extra firm tofu pressed; cut into 1/4” cubes
- 1/2 cup shiitake mushrooms chopped
- 1 large egg
- 2 tbsp miso paste
- 1/4 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp vegetable oil
Sauce
- 1/4 cup mirin
- 2 tbsp soy sauce
- 2 tsp ginger garlic paste
Instructions
- Mix together all of the burger ingredients.
- Form into 5-6 patties.
- Heat up the vegetable oil in a large sauté pan over medium high heat. Place the burgers in the pan.
- Brown for 2 minutes a side. Cover. Reduce the heat to medium. Cook for 5 minutes.
- Mix together the sauce ingredients.
- Pour the sauce in the pan.
- Toss the burgers in the sauce. Flip every minute until the sauce has evaporated. The burgers will have a shiny glaze.
Yakitori
Yakitori
Yakitori are skewered parts of chicken sold as street food all over Japan. And by parts, I mean every part. Popular types of yakitori include chicken and green onion(negima), chicken thigh(momo), gizzard(hasami), breast(sasami), chicken skin(tori), wing(tebesaki), butt(bonjiri), heart(hatsu), liver(reba), gizzard(sunagimo), chicken cartilage(nankotsu), and intestines(shiro). The parts are skewered and grilled over small box charcoal grills. They are either brushed with a sweet glaze called tare sauce, or simply seasoned with sea salt. Yakitori isn’t limited to just chicken. Pork belly, quail eggs, duck heart, shishito peppers, beef tongue, enoki mushrooms wrapped in bacon, bacon wrapped asparagus, shiitake mushrooms, chorizo, deep fried tofu, and chicken meatballs, are all popular varieties of yakitori; just to name a few.If you don’t have a grill, you can make the yakitori under your oven’s broiler. Place the oven’s rack at the very top. When skewering up the yakitori, it is important to make sure that all the pieces of meat are uniform; about 1”. Place the yakitori on a rack on a baking pan lined in foil. Broil for 3 minutes a side. Then brush the top with the yakitori sauce. Broil for 2 minutes. Flip. Brush with more yakitori sauce. Broil for 2 more minutes. Brush with more sauce. Yada, yada, yada…They all take about 10 minutes in total.
Servings: 4
Equipment
- 20-8” wooden skewers, soaked in water for 60 minutes
Ingredients
Yakitori Sauce
- 2/3 cup soy sauce
- 1/3 cup sugar
- 1/3 cup sake
- 1/3 cup mirin
Yakitori Proteins
- 2 boneless skinless chicken thighs cut into 1” cubes
- 8 chicken livers cut into 1” pieces
- 16 duck hearts
- 3/4 lb pork belly skinned; cut into 1” cubes
- 20 quail eggs
- 8 green onions cut into 1 1/2” pieces
Instructions
- Bring all of the yakitori sauce ingredients to a boil over medium heat for 10 minutes until it is thick.
- Set the sauce aside and let cool.
- Skewer up all of the proteins with 4 pieces of meat per skewer. Put a piece of green onion in between every piece of chicken thigh and piece of pork belly.
- Turn on your oven’s broiler. Place the oven’s rack on the very top, closest to the burner. Place the yakitori on a rack on a baking pan lined with foil.
- Cook the yakitori for 3 minutes a side.
- Brush the top side with the yakitori sauce. Broil for 2 minutes.
- Flip the yakitori. Brush with more sauce. Broil for another 2 minutes.
- Brush all of the yakitori with more of the sauce.
