JAPANESE FAREWELL DINNER
- Grilled Miso Chicken
- Grilled Bok Choy
- Easy Japanese Salad
- Wasabi Whipped Cream
- Peking-Style Spit-Roasted Duck
- Smoked Japanese Noodle Salad
GRILLED MISO CHICKEN |
Blend soy sauce, Sake, Mirin, miso, green onions, ginger root and garlic in a bowl. Place chicken in a large sealable plastic bag. Pour marinade into bag coating chicken with mixture. Marinate for 4 hours or refrigerate overnight.
Preheat grill to 375ºF.
Shake marinade off chicken and pat dry. Place skin-down on hot grill for 4-5 minutes. Flip chicken and grill for 4 to 6 minutes or until golden brown and done inside.
Yield: 3 servings
GRILLED BOK CHOY
8 baby bok choy
1 tablespoon olive oil (15ml)
Salt and pepper to taste
1 tablespoon of sesame oil (15ml)
Preheat grill to 375ºF.
Drizzle cleaned bok choy with olive oil, salt and pepper.
Sear bok choy until green tops are bright green and white heart is golden brown and still crispy.
Remove and toss with sesame oil.
Yield: 6 servings
EASY JAPANESE SALAD |
Peel cucumbers and cut in half lengthwise: with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place cucumbers in a bowl, add green onions and remaining vegetables. Pour in dressing, coating vegetables. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.
Yield: 8 servings
WASABI WHIPPED CREAM If using fresh wasabi, finely grate it on a ginger grater or a box grater. If using wasabi powder, place it in a bowl with 1 tablespoon cool water. Stir until a thick paste forms, then let sit for 5 minutes. |
Placed the cream in a chilled metal bowl. Using a handheld or stand mixer, beat the cream until soft peaks form. Using a spatula, gently fold in the wasabi, lemon juice and perilla. Season with salt and pepper to taste. The sauce should be highly seasoned. Serve immediately or refrigerate, covered, for up to 3 hours.
Yield: 1½ cups
PEKING-STYLE SPIT ROASTED DUCK |
Rinse the duck, inside and out, and pat it dry. Remove and discard any excess fat. Using your fingers and starting at the tail cavity, carefully loosen the skin of the duck over the breast and thighs. Rub the five-spice powder under the skin spreading it as evenly as possible. In a bowl stir together the soy sauce, sesame oil, vinegar, ginger and garlic. Place the duck in a large sealable plastic bag, pour the marinade in the bag reserving half. Add the star anise. Seal the bag and refrigerate for at least 4 hours or for up to 24 hours. Remove the duck from the marinade, pat it dry, then return it to the refrigerator for 30 minutes to dry the skin further. Remove the duck from the refrigerator 30 minutes before grilling.
Prepare a charcoal or gas grill for rotisserie spit roasting over medium heat, 200ºF/100ºC. Truss the duck. If using a charcoal grill, place a drip pan in the center of the fire bed.
Charcoal: Secure the duck onto the spit or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade and adding more coals as needed, until it is a rich golden brown, 1½-2 hours.
Gas: Secure the duck onto the spit, or according to the manufacturer's instructions. Spit-roast the duck, brushing every ½ hour with the reserved marinade, until it is a rich golden brown, 1½-2 hours.
To test for doneness, insert an instant-read thermometer into the thickest part of the thigh away from the bone; it should register 170ºF. The temperature will rise another 5º-10ºF while the duck is resting.
Transfer the duck to a cutting board and let rest for 15 minutes before carving. Serve the duck with a warm sweet-and-sour sauce.
Yield: 4 servings
SMOKED JAPANESE NOODLE SALAD
Sauce
½ cup of soy (125ml)
1/3 cup of mirin (75ml)
1/3 cup of chicken broth (75ml)
3 tablespoons of sake (45ml)
Salt to taste
1 tablespoons of sugar (15ml)
2 tablespoons of scallion green, thinly sliced (30ml)
2 zucchinis, chopped
½ pound of oyster and shitake mushrooms, chopped
½ pound green beans, chopped
2 white onions, chopped
¾ cup carrots, julienne (175ml)
1 tablespoon sesame oil (15ml)
Season with salt
Season with black pepper
3 handfuls of hickory or apple wood, wood chips
Salad
10oz of soba noodles
¾ cup snow peas, whole (175ml)
In sauce pan, combine soy, mirin, chicken broth, sake, salt and sugar and bring to boil. Remove from heat. Add scallion greens and refrigerate.
Toss smoking vegetables with oil and season with salt and pepper. Place in BBQ basket.
Place 1 handful of wood chips (for a gas grill or all the wood chops if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat the grill to high heat on one side.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out, reduce the heat to 100ºF. Place the vegetables over the cool side of the grill. Close the lid and leave to smoke for one hour. (vegetables should still be crispy)
Place soba noodles in pot of boiling water for 3 minutes. Add snow peas for 20 seconds. Drain and refresh under cold water.
Toss smoke vegetables with noodles and refrigerate. Serve with sauce.
Yield: 8 servings
---
Comments