King Trumpet Yakitori Recipes

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KING TRUMPET YAKITORI



King Trumpet Yakitori image

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

Yield 4 Servings

Number Of Ingredients 9

1 scallion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces
1 teaspoon vegetable oil
Kosher salt
Eight 6" bamboo skewers, soaked at least 15 minutes

Steps:

  • Soak scallion in ice water until crisp, at least 10 minutes. Drain.
  • Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a small saucepan; reduce heat and simmer until slightly reduced, 12-15 minutes. Set tare aside.
  • Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with tare and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with scallions.

YAKITORI CHICKEN



Yakitori Chicken image

Provided by Guy Fieri Bio & Top Recipes

Categories     appetizer

Time 35m

Yield 20 balls

Number Of Ingredients 26

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 large eggs
1 tablespoon roughly chopped garlic
2-inch piece fresh ginger plus 2 tablespoons roughly chopped
2 scallions, roughly chopped
1 teaspoon salt
3 teaspoons flour
3 teaspoons cornstarch
1/2 cup panko bread crumbs
2 quarts water
1/2 cup sake wine
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons honey
2 teaspoons cornstarch
Fresh cilantro leaves, for garnish
Chopped green onion, for garnish
Sesame seeds, for garnish
Cayenne pepper, for garnish
Sweet Chili Dipping Sauce, recipe follows
Special Equipment: 20 (6-inch) bamboo skewers, soaked in water
3/4 cup sweet chili sauce
1 tablespoon chopped cilantro leaves
1 tablespoon minced green onion
1/2 tablespoon toasted sesame seeds
1/8 teaspoon cayenne pepper

Steps:

  • In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
  • Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
  • To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
  • Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
  • In a small bowl, whisk together ingredients.
  • Yield: 3/4 cup
  • Prep time: 5 minutes

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