Yakitori
2 pounds boneless, skinless chicken breast
2 dozen green onions
Marinade:
1/2 cup sake
1/2 cup soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon sugar
Short bamboo or other skewers
A Yakitori recipe begins with the marinade:
To prepare the marinade, combine the sake, soy sauce, ginger and sugar in a medium bowl and set aside.
Cut the chicken into 1" cubes, approximately, and add to the marinade. Marinate the chicken in the refrigerator for about 1 hour, stirring occasionally.
In the meantime, trim the green onions and cut them into 1 1/2" pieces.
Remove the chicken from the marinade, reserving the liquid for basting. Alternately thread the chicken and green onions onto the skewers. (About three each makes a nice size hors d'oeuvre; you can cover the ends with foil so they won't burn.)
Place the skewers on a broiler pan and broil, basting often and turning occasionally, until the chicken is just cooked through, about 6 minutes. Serve hot. Makes about 24 appetizers.
Teriyaki Meatballs
White from 1 large egg, lightly beaten
1/4 cup(s) minced scallions
2 tablespoon(s) soy sauce
2 1/2 teaspoon(s) grated peeled fresh ginger
2 teaspoon(s) toasted sesame oil
1 clove(s) garlic, crushed through a press
1/4 teaspoon(s) freshly ground pepper
1 1/2 pound(s) ground pork or chicken
1/2 cup(s) thick teriyaki sauce and marinade
Toasted sesame seeds, for garnish
In a large bowl, whisk egg white, scallions, soy sauce, ginger, sesame oil, garlic, and pepper until blended. Add pork and mix in with your hands until combined. Shape into 30 (1 1/2-inch) balls.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add half the meatballs and sauté 5 minutes, or until lightly browned on all sides and meatballs firm up. Brown remaining meatballs.
Heat oven to 425 degrees F. Place meatballs on a parchment-lined baking sheet. Brush with teriyaki sauce. Bake 8 to 10 minutes, brushing once with remaining sauce, until cooked through and glazed.
Insert toothpicks into meatballs and transfer to a platter. Sprinkle with sesame seeds.
Shrimp Purse
12 ounces cooked shrimp
8 ounces cream cheese (low fat works fine)
2 shallots, chopped fine
1 teaspoon ginger root, minced
1 tablespoon chives, chopped
1 teaspoon sesame oil
Wonton wrappers
Sesame seeds
Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon cold water
Wet the edges of the wontons and then the corners together, twist and pinch tight. Place on a cookie sheet, brush with water, and sprinkle with sesame seeds.
Bake 10-12 minutes until golden brown.
Serve with dipping sauce made by combining soy sauce, rice wine and cold water.
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