My Best Japanese So Far

CPARKTX

This turned out particularly well tonight.

For the yakitori, instead of the method from The Japanese Grill, I cut the chicken into small cubes and packed tightly on the skewer. I also waited until the last minute to add the sauce, but did about four bastes 30 seconds apart. 

For the yaki onigiri, I mixed in diced scallions and sesame seeds, plus sansyo and shichmi togarashi. 

Also so did sweet bulb scallions and squash. 

Very pleased woth both. 

smbishop

Wow, looks mighty tasty!  Thanks for sharing!

The Cen-Tex Smoker

That looks great Mark. I have been doing a ton of Yakitori and Japanese grilling in general lately. It's become our favorite. I do love the Japanese Grill book. Never made anything from it that was not a home run

smbishop

CPARKTX

Thanks @The Cen-Tex Smoker, great book and similar results. I do like this method of putting the chicken on the skewer better than the method on the book. What are your favorite recipes?

CPARKTX

@smbishop you won't regret it

Mattman3969

That looks like and incredible meal with really nice grill execution.  

caliking

Nicely done , sir!

Hokie_Smoker

Great looking cook.  I'll have to get that book too.

smbishop

CPARKTX said:

@smbishop you won't regret it

Ordered, and also ordered some Yuzu Kosho

mrs_story

gmac

mrs_story said:

Thank you so much for sharing pictures and details!  Everything looks yummy!  This thread caught my eye, because I'm half Japanese. 

If you were 100% Japanese would it have caught both eyes? Sorry. Couldn't help it

Cook looks great and very interesting. May have to expand my culinary horizons a bit. 

CPARKTX

@mrs_story I got the Sansyo at a local Asian market.  Ive used it on a couple of recipes, and regularly for the onigiri. It is just a dry powder, I sprinkle on a few dashes. Great flavor. 

Ive not gone to 99 Ranch Market, Ibut  go to Carrollton and will need to check it out, thanks. 

mrs_story

smbishop

CPARKTX

@mrs_story usually I sprinkle on the top, but this time I mixed the spices,along with diced scallions and sesame seeds, into the rice before forming the balls, and I liked that method better. 

The Cen-Tex Smoker

CPARKTX said:

Thanks @The Cen-Tex Smoker, great book and similar results. I do like this method of putting the chicken on the skewer better than the method on the book. What are your favorite recipes?

Ginger garlic half chicken is amazing and easy. Miso glazed pork chop is to die for. The porterhouse and all the Yakitori stuff. . I've probably made 7-8 things out of that book. The only reason we haven't made more is those have been so good we just want to eat them again. This is the ginger garlic half chicken from a few night ago. Janell did the veggies inside with the same marinade. That was really good. Shiitake and asparagus. 2 whole chickens destroyed by 5 people. 

mrs_story

smbishop

Amazing!  Ordered some of the other ingredients mentioned in this post as well.  Book arrives Monday.  Can't wait!

gmac

Ima_good_egg

Now I've found something else I must have, ordering book now...

KKorkmaz

@The Cen-Tex Smoker Is it within forum rules to share the recipe for that Chicken?  It looks amazing, I'd love to cook it. 

What Japanese cooking book are you all referencing?

Canugghead

Impressive cook and presentation as usual!

blind99

Wow!  I had to look up yaki onigiri.  And I'm now embarrassed that I never knew grilled rice balls existed!

SmokingPiney

Killer cook! 

Skiddymarker

Canugghead said:

Impressive cook and presentation as usual!

What he said!

The Cen-Tex Smoker

KKorkmaz said:

@The Cen-Tex Smoker Is it within forum rules to share the recipe for that Chicken?  It looks amazing, I'd love to cook it. 

What Japanese cooking book are you all referencing?

The Cen-Tex Smoker

I'll post the recipe later. I adapted it for the egg but the ingredients are the same. 

The Cen-Tex Smoker

Buy that book. Highly recommended. 

KKorkmaz

Thank you kind sir!

The Cen-Tex Smoker

click the image link below the book picture. The recipe is there. I wasn't going to post it directly from the book. Thought I deleted the pic but it's still there. I did adapt the cook for the bge. Cooked raised indirect at 400. As you can see, there is some sugar in the rub so I wouldn't go much higher than 400 or you will get some burnt bits like my pic above. I was cooking on 2 levels these were on the top. Little hotter up there so got crispy on the tops. It was still great though. you can just do a spatchcock whole chicken if you want. I go back and forth.