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Today's cook: yakitori, seabass, ahi & ebi nigiri

Rezen73Rezen73 Posts: 356
edited 7:06PM in EggHead Forum
Had a craving for some Japanese food, so went a little nuts today ;)

Also, I got some new lump last week from a place that delivers year round, so I won't have to worry about the forthcoming end to lump season. This was pretty good quality lump too... no dust or gravel that I could find in the first bag I opened. Only problem was the bag had a tear in it, but the lump was still quite good.


I only used a few pieces since it was a pretty small cook (as far as the Egg is concerned!). This stuff burns GOOD too, far better than the crap they sell at the hardware store. If anyone in the UK needs a source for lump, check out Woof! wood fuels.


Anyway, I'm missing several pics since my wife got a new camera, and I don't have the Camera Raw update yet on my computer to convert the images... so only have a few in progress pics from my camera.

Here's a pic of the kitchen counter about halfway through the devastation:


Yakitori ready to go on the egg.


Pancetta wrapped asparagus yakitori & shitake mushroom yakitori on the egg.


The tare sauce was based on the tare sauce recipe in Raichlen's Planet Barbecue.

Chicken yakitori on the egg:


Turned over. I forgot to soak the wood skewers so had to improvise with a foil shield held in place by some egg feet. haha. some of the skewer still burned though.


Sea bass. For this, I used a garlic-ginger soy/sesame/fish sauce marinade, and basted it with the tare. It was incredible!!


Plated: yakitori 3 ways, seabass, the leftover sushi rice with some tare drizzled on top, and a few steamed brussels sprouts drizzled with a sesame/soy sauce and ground freshly toasted sesame seeds.


For starters we had ahi & ebi nigiri. Was good, but the wasabi was a bit off so I was a little disappointed.

Funny, my wife is half-Japanese, and she wouldn't even let me touch the rice until it was completely prepared. haha


Wasabi, freshly pickled ginger, and freshly pickled hot radish (well, fresh as in I pickled them last night).


Must have done something right, my wife commented several times that it reminded her of her grandmother's cooking :D And the only leftovers are a few brussels sprouts. haha


  • Capt FrankCapt Frank Posts: 2,578
    Beautiful cook and pics! That is a wonderful meal for sure!! :cheer: :cheer:
  • PattyOPattyO Posts: 883
    Is there a Restaurant Depot near you? They carry lump all year because they service BBQ and Pizza restaurants. Royal Oak much cheaper than WMart.
  • Rezen73Rezen73 Posts: 356
    Don't think so :-). I live in Scotland now... Took me almost 3 months after moving here to find a place that even carried lump charcoal and then I had to wait for it to come in "season"

    Good thing though, tons of Indian restaurants use lump for their tandoor ovens, so it's available from restaurant supply places like you suggested. :D
  • fasteddiemfasteddiem Posts: 212
    Great eats...Thanks for sharing!
  • GriffinGriffin Posts: 7,239
    Wow, Rezen! That is a masterpiece cook for sure. Everything looks amazing.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • SlickSlick Posts: 382
    WOW! Beautiful pictures! Looks like an episode of Iron Chef!
  • Terrific looking meal! All of it looks delicious
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