Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

My Best Japanese So Far

CPARKTXCPARKTX Posts: 1,859
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. 




LBGE & SBGE.  Central Texas.  
«1

Comments

  • smbishopsmbishop Posts: 1,966
    Wow, looks mighty tasty!  Thanks for sharing!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • 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
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • smbishopsmbishop Posts: 1,966
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • CPARKTXCPARKTX Posts: 1,859
    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?
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,859
    @smbishop you won't regret it
    LBGE & SBGE.  Central Texas.  
  • Mattman3969Mattman3969 Posts: 8,055
    That looks like and incredible meal with really nice grill execution.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 11,125
    Nicely done , sir!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Hokie_SmokerHokie_Smoker Posts: 659
    Great looking cook.  I'll have to get that book too.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

  • smbishopsmbishop Posts: 1,966
    CPARKTX said:
    @smbishop you won't regret it

    Ordered, and also ordered some Yuzu Kosho :)
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • mrs_storymrs_story Posts: 136
    Thank you so much for sharing pictures and details!  Everything looks yummy!  This thread caught my eye, because I'm half Japanese.  :)

    I do have a question! 
    CPARKTX said:
    For the yaki onigiri, I mixed in diced scallions and sesame seeds, plus sansyo and shichmi togarashi. 
    I've never had grilled onigiri -- I'll have to ask Mom about it.  BUT my question for YOU has to do with the sansyo.  We have a "big" Asian grocery store in OKC, and I found sansyo near the togarashi, so I bought a bottle.  Now I don't know how to use it.  I looked online and didn't find much (any!) information.  How do you use it? 

    And I see you're in Central Texas.  Have you been to 99 Ranch Market?  A good friend and I took our girls to Dallas for the Hatsune Miku concert last month, and stopped in Carrollton to visit Daiso.  99 Ranch Market was in the same shopping center.  !!!  It's like our store in OKC, but better organized, shinier, and fancier!  I'm trying to convince my husband to take a day off of work so we can take my folks sometime this summer. 

  • gmacgmac Posts: 1,789
    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. 
    Mt Elgin Ontario - just a Large.
  • CPARKTXCPARKTX Posts: 1,859
    @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. 


    LBGE & SBGE.  Central Texas.  
  • mrs_storymrs_story Posts: 136
    That's the same kind I have!   ;)   Do you mix it into the rice, or just on the outside?

    I think you'll enjoy 99 Ranch Market!  I wish we had one in the OKC area (although, the store we have is pretty big for us, and I'm glad for that!). 
  • smbishopsmbishop Posts: 1,966

    And I see you're in Central Texas.  Have you been to 99 Ranch Market?  A good friend and I took our girls to Dallas for the Hatsune Miku concert last month, and stopped in Carrollton to visit Daiso.  99 Ranch Market was in the same shopping center. 

    I am not very far from Carrollton, thank you for sharing.  I will be checking out these two stores soon!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • CPARKTXCPARKTX Posts: 1,859
    @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. 
    LBGE & SBGE.  Central Texas.  
  • 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. 


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • mrs_storymrs_story Posts: 136
    gmac said:
    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 :)
    Maybe!  =)  

    I'm pretty easygoing and can joke about being half & half.  I can make fun of either side (and myself)!
  • smbishopsmbishop Posts: 1,966
    Amazing!  Ordered some of the other ingredients mentioned in this post as well.  Book arrives Monday.  Can't wait!
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • gmacgmac Posts: 1,789
    mrs_story said:
    gmac said:
    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 :)
    Maybe!  =)  

    I'm pretty easygoing and can joke about being half & half.  I can make fun of either side (and myself)!
    Good. Because I really meant it in jest. If the thread was about Sheep it would have caught my eyes, both of them, being from a Scottish background. 
    Mt Elgin Ontario - just a Large.
  • Ima_good_eggIma_good_egg Posts: 536
    Now I've found something else I must have, ordering book now...


    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • KKorkmazKKorkmaz Posts: 147
    @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?
    Chicago, Illinois
  • CanuggheadCanugghead Posts: 6,194
    Impressive cook and presentation as usual!
    canuckland
  • blind99blind99 Posts: 4,216
    Wow!  I had to look up yaki onigiri.  And I'm now embarrassed that I never knew grilled rice balls existed!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • SmokingPineySmokingPiney Posts: 2,282
    Killer cook! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • SkiddymarkerSkiddymarker Posts: 8,347
    Impressive cook and presentation as usual!
    What he said!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • 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?



    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • I'll post the recipe later. I adapted it for the egg but the ingredients are the same. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Buy that book. Highly recommended. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • KKorkmazKKorkmaz Posts: 147
    Thank you kind sir!
    Chicago, Illinois
  • 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.


    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
Sign In or Register to comment.
Click here for Forum Use Guidelines.