Japanese Style Barbecue Party: 
 Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi
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Ingredients

  • 2 3/4 cups water
  • 1 1/2 cups white short grain rice
  • 3 tablespoons dry sherry
  • 2 tablespoons sugar
  • 1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
  • 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
  • 1 pound chicken breast tenders, cut in half on an angle
  • 5 scallions, cut in 1/2
  • 3 inches fresh ginger root, minced or grated with hand grater or microplane tool
  • 1/4 cup tamari dark soy sauce
  • 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
  • 1 teaspoon toasted sesame oil
  • 1 1/4 pounds beef sirloin, 1 1/2 inches thick
  • Steak seasoning blend or fresh ground black pepper
  • 1 package, minimum 40 count, 8-inch bamboo skewers
  • 3 tablespoons sesame seeds, 2 palmfuls
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick
  • 2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
  • Light oil, such as wok oil or vegetable oil, for drizzling
  • 1 teaspoon toasted sesame oil
  • Pickled watermelon rind, 1 jar, 14 to 18 ounces
  • Pickled onions, 14 to 18 ounce jar
  • Pickled ginger, 1 small glass jar, 10 to 12 ounces
  • Fresh Fruit Selection
  • Kiwis, 3 each
  • Tangerines, 3 each
  • Asian pears, 3 each, washed

Instructions

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