Yakitori (and other barbecued delights)

yakitori2

As regular followers of this blog will know, we are a family obsessed with all things Japanese. So when we light up a BBQ you won’t find boring old beef burgers and sausages. It’s yakitori for us.

My five year old son mentioned eating yakitori in his school diary and had to explain exactly what it was to the class. His teachers must think we’re a right bunch of pretentious ponces.

However, although yakitori sounds fancy and exotic, it’s really just little bits of chicken on a skewer (a kebab basically) brushed with a special sauce. The recipe comes from this book.

Harumi

Yakitori sauce

  • 100ml of mirin
  • 3 tablespoons of sake
  • 100ml of soy sauce (preferably Japanese)
  • 50g of caster sugar

Mix all the ingredients above together in a pan and then simmer over a medium heat until the mixture thickens (don’t let it thicken too much however or you’ll have soy sauce flavoured caramel). Set aside until you are ready to use.

Thread small cubes of chicken onto skewers. Season with salt and pepper then barbecue until cooked through.

Once cooked and still hot, brush liberally with the yakitori sauce and serve straight away.

NOTES:

Store any leftover sauce in a clean jar in the fridge. It keeps very well.

You don’t have to use chicken. You can use the sauce on other meats such as beef and pork. Or try with fish or vegetables.


Another recipe I’ve tried recently is this from James Martin. He uses beef foreribs which he cooks in the oven, however I’ve adapted it to use brisket (cheaper and easier to get hold of) and then cook it on the barbecue.

Barbecued brisket with a sticky bourbon glaze

I don’t have a photograph of this dish – sorry. It’s tasty but not very photogenic, if you want to imagine what it looks like then just think of black squares. There’s not even a picture in the ‘Saturday Kitchen at Home’ book it comes from.

For the brisket

  • a large piece of rolled brisket (approx 1.5kg)
  • 1 teaspoon of black peppercorns
  • 3 bay leaves
  • A small bunch of parsley
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped

For the glaze

  • 175g tomato ketchup
  • 150g chilli ketchup
  • 110ml dark soy sauce
  • 175g honey
  • 4 tablespoons of teriyaki sauce
  • 4 tablespoons of bourbon

First place the brisket in a large saucepan with the peppercorns, bay, parsley, onion and carrot. Fill the pan with water to just cover the brisket. Bring to the boil and simmer for 3 hours with a lid partly on. Skim off any foam that forms on the surface.

When cooked and tender leave the brisket to cool in the stock. Drain, unroll, cut off most of the fat and cut into large wedges. You can save the stock for soup or risotto.

Place all the ingredients for the glaze in a pan and bring to a simmer. Take the chunks of brisket and dip in the sauce to coat.

Barbecue the pieces of brisket until warmed through basting with more sauce halfway through.

NOTE:

Just like the yakitori sauce, you can store any leftover sauce in the fridge in a clean jar.

Jamesmartin

Poor old James Martin. I like his recipes but he’s totally demeaned himself with those deeply embarrassing ASDA adverts.

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