Jean has suggested that I get the ball rolling with the birthday dinners for this month. Hopefully, PJ will join in shortly. Jean also graciously let me pick first, so here is my choice for the first of three birthday dinners this month! All are from the new issue of Cuisine for June.
Menu:
Yakitori with tare sauce
Grilled Rice Cakes, dipped in wasabi soy
Japanese Fresh Pickles
Plum sake
* Exported from MasterCook *
YAKITORI WITH TARE SAUCE
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE TARE SAUCE, HEAT:
1 cup low sodium chicken broth
3/4 cup low sodium soy sauce
1/2 cup mirin
1/4 cup sugar
4 cloves garlic -- smashed
6 thin slices fresh ginger -- crushed
1 teaspoon toasted sesame seed oil
COMBINE:
1 Tablespoon cornstarch
1 Tablespoon water
FOR THE CHICKEN, CUT:
1 1/2 pounds boneless chicken breasts, cut into 2 inch wide pieces -- (about 20)
2 bunches scallions -- cut into 2" wide pieces
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, heat broth, soy sauce, mirin, sugar, garlic, ginger, and sesame oil in a saucepan over high until it boils. Reduce heat to medium; simmer sauce 10 minutes.
Combine cornstarch and water in a small bowl, then stir into sauce and bring to a boil; cook 5 minutes. Strain the sauce and reserve 1/2 cup for dipping.
Alternately skewer chicken pieces then two scallions onto 4 sets of double skewers, about 5 pieces of chicken per set. Grill skewers, covered, 2 minutes on each side.
Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken until cooked, 12-15 minutes total.
Copyright:
"Cuisine at Home Magazine"
Yield:
"8 skewers"
------------------------------------------------
* Exported from MasterCook *
GRILLED RICE CAKES, dipped in wasabi soy
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CAKES, COOK:
1 cup dry short-grain white rice
1/3 cup frozen edamame -- shelled, thawed, and chopped
FOR THE SAUCE, COMBINE:
1/4 cup low sodium soy sauce
1/4 cup mirin
ADD:
1 Tablespoon prepared wasabi
Preheat grill to medium-high. Brush grill grate with oil.
For the cakes, cook rice acording to package directions. Gently stir in edamame; set aside.
For the sauce, combine soy sauce and mirin in a small saucepan over high heat; reduce by a third. Transfer sauce to a small bowl and whisk in wasabi until dissolved.
Transfer 1/4 cup cooked rice to a plastic bag, form into a ball, and push into corner of bag. Shape rice ball into a wide triangle: repeat with rice to form 7 more triangles.
Grill cakes until marked, 1 minutes per side. Dip cakes in sauce, then grill 1 minute more on each side to set sauce, and remove to serve.
Copyright:
"Cuisine at Home Magazine"
Yield:
"8 cakes"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Japanese Fresh Pickles
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE VEGETABLES, COMBINE:
2 cups English cucumber -- ribboned
2 cups daikon radish -- ribboned
2 cups carrots -- ribboned
FOR THE PICKLING, WHISK:
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup plum sake
1 Tablespoon kosher salt
For the vegetables, combine cucumber, radish, and carrots in a bowl, then transfer to a quart-size glass jar.
For the pickling liquid, whisk together sugar, vinegar, sake, and salt in a small bowl until combined; pour over vegetables. Seal lid and let vegetables pickle for 1 hour before serving.
Copyright:
"Cuisine at Home Magazine"
-------------------------------------------
NOTES : Cuisine recommends using a peeler to create the vegetables ribbons.
The sugar in the pickling mixture won't dissolve, so be sure it all transfers to the jar of vegetables.
-----------------------------------------------------
NOTES : Maryann's notes: Recipe calls for 1 T. wasabi. I would start with less, and add to taste.
Menu:
Yakitori with tare sauce
Grilled Rice Cakes, dipped in wasabi soy
Japanese Fresh Pickles
Plum sake
* Exported from MasterCook *
YAKITORI WITH TARE SAUCE
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE TARE SAUCE, HEAT:
1 cup low sodium chicken broth
3/4 cup low sodium soy sauce
1/2 cup mirin
1/4 cup sugar
4 cloves garlic -- smashed
6 thin slices fresh ginger -- crushed
1 teaspoon toasted sesame seed oil
COMBINE:
1 Tablespoon cornstarch
1 Tablespoon water
FOR THE CHICKEN, CUT:
1 1/2 pounds boneless chicken breasts, cut into 2 inch wide pieces -- (about 20)
2 bunches scallions -- cut into 2" wide pieces
Preheat grill to medium-high. Brush grill grate with oil.
For the sauce, heat broth, soy sauce, mirin, sugar, garlic, ginger, and sesame oil in a saucepan over high until it boils. Reduce heat to medium; simmer sauce 10 minutes.
Combine cornstarch and water in a small bowl, then stir into sauce and bring to a boil; cook 5 minutes. Strain the sauce and reserve 1/2 cup for dipping.
Alternately skewer chicken pieces then two scallions onto 4 sets of double skewers, about 5 pieces of chicken per set. Grill skewers, covered, 2 minutes on each side.
Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken until cooked, 12-15 minutes total.
Copyright:
"Cuisine at Home Magazine"
Yield:
"8 skewers"
------------------------------------------------
* Exported from MasterCook *
GRILLED RICE CAKES, dipped in wasabi soy
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CAKES, COOK:
1 cup dry short-grain white rice
1/3 cup frozen edamame -- shelled, thawed, and chopped
FOR THE SAUCE, COMBINE:
1/4 cup low sodium soy sauce
1/4 cup mirin
ADD:
1 Tablespoon prepared wasabi
Preheat grill to medium-high. Brush grill grate with oil.
For the cakes, cook rice acording to package directions. Gently stir in edamame; set aside.
For the sauce, combine soy sauce and mirin in a small saucepan over high heat; reduce by a third. Transfer sauce to a small bowl and whisk in wasabi until dissolved.
Transfer 1/4 cup cooked rice to a plastic bag, form into a ball, and push into corner of bag. Shape rice ball into a wide triangle: repeat with rice to form 7 more triangles.
Grill cakes until marked, 1 minutes per side. Dip cakes in sauce, then grill 1 minute more on each side to set sauce, and remove to serve.
Copyright:
"Cuisine at Home Magazine"
Yield:
"8 cakes"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Japanese Fresh Pickles
Recipe By :Cuisine at Home Magazine, Issue No. 87
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE VEGETABLES, COMBINE:
2 cups English cucumber -- ribboned
2 cups daikon radish -- ribboned
2 cups carrots -- ribboned
FOR THE PICKLING, WHISK:
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup plum sake
1 Tablespoon kosher salt
For the vegetables, combine cucumber, radish, and carrots in a bowl, then transfer to a quart-size glass jar.
For the pickling liquid, whisk together sugar, vinegar, sake, and salt in a small bowl until combined; pour over vegetables. Seal lid and let vegetables pickle for 1 hour before serving.
Copyright:
"Cuisine at Home Magazine"
-------------------------------------------
NOTES : Cuisine recommends using a peeler to create the vegetables ribbons.
The sugar in the pickling mixture won't dissolve, so be sure it all transfers to the jar of vegetables.
-----------------------------------------------------
NOTES : Maryann's notes: Recipe calls for 1 T. wasabi. I would start with less, and add to taste.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."