tag:blogger.com,1999:blog-8803842.post110718522725082326..comments2023-10-31T07:41:33.940-04:00Comments on Kitchen Monkey: Niku-Oozara! (Japanese Meat Platter)Unknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8803842.post-1114000096832873672005-04-20T08:28:00.000-04:002005-04-20T08:28:00.000-04:00Glad you like the blog Dr. FP! I'm familiar with ...Glad you like the blog Dr. FP! I'm familiar with the tendency of many Americans to mispronounce Japanese words, having worked in a Japanese restaurant for several years in the late 90s. The owner's name was Yuichi, but many customers (who thought they were being cool by "knowing the owner") would ask to see Luigi. Like it was an Italian restaurant. <BR/><BR/>Anyway, I was prepared to launch a defense in honor of spelling shitake with one 'i' since that is how we spelled it at the restaurant and that's how it is spelled at my local Japanese/Korean market, but both epicurious.com and dictionary.com say it should be spelled with two 'i's, so I suppose I stand corrected.Kitchen Monkeyhttps://www.blogger.com/profile/08348147206211196077noreply@blogger.comtag:blogger.com,1999:blog-8803842.post-1107301649123337142005-02-01T18:47:00.000-05:002005-02-01T18:47:00.000-05:00I'm flattered, but you concede too quickly: I beli...I'm flattered, but you concede too quickly: I believe Meathenge is offering three prizes. And I really think the secret to good bacon-wrapped enoki (or bacon-wrapped anything, for that matter) is center cut bacon.Kitchen Monkeyhttps://www.blogger.com/profile/08348147206211196077noreply@blogger.comtag:blogger.com,1999:blog-8803842.post-1107301190528264702005-02-01T18:39:00.000-05:002005-02-01T18:39:00.000-05:00This comment has been removed by a blog administrator.Kitchen Monkeyhttps://www.blogger.com/profile/08348147206211196077noreply@blogger.comtag:blogger.com,1999:blog-8803842.post-1107294722063222132005-02-01T16:52:00.000-05:002005-02-01T16:52:00.000-05:00I tried to make those bacon enoki things too, a wh...I tried to make those bacon enoki things too, a while back, they must have been in a magazine. I somewhere have a pic of my failure which i never posted. they tasted good, just didn't look so great - maybe i need to try again. yours look so good! I did have an entry for the platter contest but since I saw yours and Deb's I think I might give up.<br />good work!Samhttps://www.blogger.com/profile/07081680210434938456noreply@blogger.comtag:blogger.com,1999:blog-8803842.post-1107279517393113462005-02-01T12:38:00.000-05:002005-02-01T12:38:00.000-05:00Hey,
Ya know, I had no idea where this contest ...Hey,<br /><br /> Ya know, I had no idea where this contest was going. Made me kinda nervous, ya know? But after seeing Deb's & KM's entry, it's going to be great fun. KM ain't no slouch, that's fer sure.<br /> I should have a page up today that will showcase all the entries. Neat.<br /><br />BigglesGuyhttps://www.blogger.com/profile/14226752086965927353noreply@blogger.comtag:blogger.com,1999:blog-8803842.post-1107269864841953152005-02-01T09:57:00.000-05:002005-02-01T09:57:00.000-05:00Happy to oblige, Jason. I can't give you mathemat...Happy to oblige, Jason. I can't give you mathematically precise measurements for the marinade, since I usually eye it, but this should be close enough.<br />If you're making yakitori for a number of people you'll want to double or even triple this.<br /><br />3 Tbsp. shoyu (or light soy sauce)<br />3 Tbsp. sake<br />3 Tbsp. mirin<br />1 1/2 Tbsp. confectioner's sugar <br /><br />1) Combine the first three ingredients in a small saucepan over medium heat. As it warms up, add the sugar and begin stirring with a wooden spoon until it dissolves. <br />2) Turn the heat up a bit more until it boils, then reduce to medium low heat and simmer for about 10 minutes, adding a little more sugar if you want the sauce thicker. I've seen recipes that call for castor (or superfine) sugar, but confectioner's sugar is easier to find and because of it's modicum of corn starch content tends to thicken the sauce nicely. <br />3) Cut the chicken into small pieces*, and dunk each of them in the sauce, then arrange on a wire rack (one small enough to keep the pieces from falling through) over a baking sheet and broil for a couple minutes. <br />4) Remove, and with a pair of tongs return each piece to the sauce, then back on the wire rack (other side of the pieces facing up this time) and under the broiler for a few more minutes. Repeat process once more, until the chicken is starting to brown. Then, and only then, do you add the pieces to the skewers, alternating with pieces of scallion. Baste once more with the sauce place the skewers on the wire rack and under the broiler until the edges of the pieces start to blacken just a tiny bit.<br />4) OR....you can just grill them shishkebab-style, basting now and then. However, 1) Some of us live in upstairs apartments and haven't the luxury of a grill, and 2) I have done these on the grill, and honestly, they turn out better using the broiler method I described above. More time consuming, yes, but very tasty. <br /><br />*If you like, marinate the chicken pieces in the sauce (once the sauce has cooled) for an hour or so. <br /><br />Hope this works for you.<br />-KMKitchen Monkeyhttps://www.blogger.com/profile/08348147206211196077noreply@blogger.com