Salmonyakitori Recipes
SALMON YAKITORI
This is a simple marinade that always works perfectly. One of my favorite salmon recipes. Serve with sesame noodles and baby sweet corn.
Provided by Sarah Davies
Categories World Cuisine Recipes Asian Japanese
Time 2h15m
Yield 2
Number Of Ingredients 6
Steps:
- Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
- Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.
Nutrition Facts : Calories 600.3 calories, Carbohydrate 25.8 g, Cholesterol 99.1 mg, Fat 31.9 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 5.8 g, Sodium 1903 mg, Sugar 23.9 g
YAKITORI
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.
Provided by mianbao
Categories Chicken
Time 45m
Yield 8 skewers
Number Of Ingredients 7
Steps:
- Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
- Let cool slightly while you are preparing the chicken.
- Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
- Thread chicken onto skewers, alternating with green onion if desired.
- Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
Nutrition Facts : Calories 182.1, Fat 8.7, SaturatedFat 2.4, Cholesterol 47.7, Sodium 1823.7, Carbohydrate 10.5, Fiber 0.2, Sugar 7.4, Protein 12.9
SALMON YAKITORI
Make and share this Salmon Yakitori recipe from Food.com.
Provided by English_Rose
Categories Japanese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup.
- Pour half the sauce over the salmon.
- Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat.
- Heat the 2 oils in a wook until very hot.
- Toss the pepper and scallions together in the wok for 2-3 minutes.
- Add the noodles and left over sauce and toss to heat through.
- Spoon the noodles into bowls and place the salmon fillets on top.
- Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.
Nutrition Facts : Calories 823.7, Fat 20.5, SaturatedFat 3.5, Cholesterol 225.2, Sodium 4434.8, Carbohydrate 62.1, Fiber 4.3, Sugar 4.5, Protein 82.7
YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE
Glazed in a homemade Yakitori Sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You'll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It's great for grilling outdoors or under the broiler.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 2 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Whisk together soy sauce, mirin, brown sugar, and vinegar in a large bowl until sugar dissolves. Reserve 1/3 cup of the marinade. Add salmon to bowl, mix well, and refrigerate 30 minutes.
- Preheat a grill to high (450°F to 550°F), or heat a grill pan over high, and brush grate with oil. Remove salmon from marinade. Thread sal-mon, bok choy, and scallions onto skewers. Brush with oil, and season lightly with salt.
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- Heat the oven to 425°F (220°C). Line a baking sheet pan with aluminum foil. If using wooden skewers, soak them in water.
- In a medium bowl, combine the salmon, zucchini, red pepper, 2 tablespoons of the soy sauce, and 1 tablespoon of the sesame oil. Toss gently to coat. Cover and refrigerate.
- In a heavy-bottomed medium pot, combine the remaining 1/2 cup soy sauce and 1 tablespoon sesame oil plus 1 cup water, the sweetener, onion powder, and ginger. Bring to a boil over medium-high heat, then reduce to a low boil and cook, stirring occasionally, until the sauce is reduced by half and slightly syrupy, 8 to 10 minutes. Sprinkle in the xanthan gum, whisk to combine and simmer over moderate heat until the sauce has thickened, about 1 minute more. Remove from heat, stir in the sesame seeds. Set aside.
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