Tag: main course
Lamb Seekh Kabobs
Lamb Seekh Kabobs
Like many South and Western Asian countries, Pakistan has their version of ground meat kababs. Seekh kabobs consist of heavily seasoned ground lamb or beef formed around skewers. They can be either grilled or broiled, only taking 10-12 minutes to cook. Serve the kabobs with cucumbers, tomatoes, yogurt sauce, and parathas.
Equipment
- metal skewers
Ingredients
- 1 lb ground lamb or ground beef
- 1/2 medium red onion finely chopped
- 1 cup cilantro finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 2 bird’s eye chilies finely chopped
Spice Blend
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 whole clove
- 1 bay leaf
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1 tsp sugar
Instructions
- Grind the whole spices in a spice grinder. Combine with the rest of the spices.
- Mix together all of the ingredients. Let rest in the refrigerator for an hour.
- Depending on the size of the kabobs you’re looking for, portion out the lamb into 4-6 servings. Thread the wads of the meat onto a metal skewer. Turn on your oven’s broiler. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil the lamb kabobs for 6 minutes a side. Let rest for 5 minutes.
Tamagoyaki
Tamagoyaki
Tamagoyaki literally means “grilled egg” in Japanese. You will typically see tamagoyaki served for breakfast, as a side dish, in bento boxes, and even in sushi as nigiri, wrapped with nori on top of sushi rice. In Japan, customers dining in at a sushi restaurant will order tamago nigiri first to asses the chef’s sushi making skills.Tamagoyaki consists of eggs, mirin, soy sauce, and sugar cooked on a special omelette griddle called a yakimakinabe. The griddle has high edges, with one side flat and the other rounded. Small amounts of the egg mixture is cooked, then rolled to the flat side of the griddle. The omelette is pushed to the rounded side of the griddle and more of the egg mixture is poured in. Once the eggs set, the egg roll is rolled over the set eggs. These steps are repeated until all of the egg mixture is used up and you’re left with a thick omelette roll. The omelette is then sliced into 4 pieces.
Equipment
- tamagoyaki griddle
Ingredients
- 4 large eggs beaten
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 pinch salt
- vegetable oil
Instructions
- Whisk together the eggs, mirin, soy sauce, sugar, and salt.
- Lightly grease your tamagoyaki griddle with 1 tsp of vegetable oil over medium heat. Pour in 1/4 cup of the egg mixture and let set for a minute.
- Gently push the eggs to the flat side of the griddle. Your first ladle of the eggs doesn’t need to be rolled perfectly.
- Push the egg to the rounded side of the griddle. Pour in another 1/4 cup of the egg mixture. Let it set for 30 seconds.
- Roll the omelette over to the flat side of the griddle. Push the omelette to the rounded side of the griddle.
- Repeat the steps until all of the egg mixture is used up. You should get somewhere between 4-6 rolls during the entire cooking process.
Onigiri
Onigiri
Onigiri is kind of like a rice ball sandwich. They are extremely popular in Japan. They are commonly found in bento boxes and make the perfect on the go meal or snack. Onigiri couldn’t be easier to make. Make some steamed rice. Let the rice cool enough so you can handle it. Wet your hands with water. Sprinkle a little salt into the palm of your hand. Take a half cup of steamed rice and form into a round triangular shape. Make a hole in the center. Fill it with mixed bonito flakes and soy sauce. Close it up and place on a half sheet of nori. Sprinkle some furikake on top and fold the nori sheet over. Other fillings that you can stuff your onigiri with include smoked salmon, red bean paste; even fried chicken.
Ingredients
- 1 cup steamed rice warm, but cool enough to touch
- salt
- 2 tbsp bonito flakes
- 1 tsp soy sauce
- nori
- furikake
Instructions
- Cut a sheet of nori in half.
- Mix together the bonito flakes and soy sauce.
- Wet your hands with water. Pour a little less than a 1/4 tsp of salt in the palm of your hand. Shape a 1/2 cup of the steamed rice into a rounded triangular shape.
- Make a hole with your ginger in the center og the rice ball. Place half of the bonito/soy sauce mix in the hole and close up.
- Place the rice ball on one end of the nori.
- Sprinkle with furikake.
- Fold the nori over.5
