Thursday, November 18, 2010

Sukiyaki Style Mixed Grill with Chicken Char Siu

From Wikipedia:

Sukiyaki: It consists of meat (usually thinly sliced beef) slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Generally sukiyaki is a single dish for the colder days of the year and it is commonly found at b┼Źnenkai, Japanese year-end parties.

Chicken Char Siu: Chinese Barbecued Chicken.



I made 2 different dishes last night, simply because I was trying to use up the produce I had in the house, and because they both sounded delicious. I didn't realize that one was a Japanese dish, and one was Chinese, but hey, I'm a tolerant type of girl, so I can dig it. Anyway, These are both fairly quick to make, despite the peeling, slicing, and dicing that was involved. The sukiyaki was a vegetarian dish, and was full of veggies, potatoes, and pasta. It was so delicious - super high in flavor, with a perfect amount of salty sweetness. We all loved it. Even Jonah gobbled it down. The ramen/Chinese noodles were an excellent addition. I had never seen non-friend ramen before, so this was a really exciting ingredient for me.

The chicken was also really tasty. It is a recipe that is meant to be made on skewers, but since I didn't have any, I just cut up the chicken and cooked it in 1-inch pieces. It came out really tasty and moist, and was a very nice addition to the sukiyaki. I will definitely make both of these again, and I would be interested to make the Char Siu on skewers, and serve it to company, as an appetizer. It was a seriously successful dinner, according to the family. I love when everyone loves dinner!




Try this one. We all gave it 5 Bowls!

Sukiyaki-Style Mixed Grill



Yield: 4 servings (serving size: 1 cup vegetable mixture and 1 cup noodles)


1 medium zucchini (about 6 ounces)
1 medium carrot (about 3 ounces)
2 teaspoons vegetable oil, divided
1 (6-ounce) package presliced portobello mushrooms
1 medium red onion, cut into 1/2-inch-thick slices (about 1/2 pound)
1 medium green bell pepper, seeded and cut into 1/2-inch strips (about 6 ounces)
1 medium peeled sweet potato, cut into 1/4-inch-thick slices (about 6 ounces)
5 (1/8-inch-thick) slices peeled fresh ginger
1 cup sake (rice wine)
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon water
2 green onions, cut into 2-inch pieces
1/2 teaspoon dark sesame oil
4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)

Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half. Set aside.

Heat a 10-inch cast-iron skillet over high heat. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat bottom of pan. Add zucchini; saut� over medium-high heat 3 minutes or until browned. Place zucchini in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add mushrooms; saut� 2 minutes or until browned. Add mushrooms to zucchini; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add red onion and bell pepper; saut� 5 minutes or until browned. Place red onion mixture in a bowl; set aside. Add 1/2 teaspoon vegetable oil to skillet; swirl to coat. Add carrot and sweet potato; saut� 2 minutes or until browned. Add to red onion mixture.

Add ginger to skillet; saut� 30 seconds. Stir in sake, 1/4 cup water, soy sauce, and sugar; scrape skillet to loosen browned bits. Add red onion mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until tender. Combine cornstarch and 1 tablespoon water in a bowl; stir well. Add cornstarch mixture and zucchini mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Stir in green onions and sesame oil. Serve over noodles.


CALORIES 376 (11% from fat); FAT 4.5g (sat 0.7g,mono 1.1g,poly 2g); IRON 4.2mg; CHOLESTEROL 0.0mg; CALCIUM 55mg; CARBOHYDRATE 73.2g; SODIUM 418mg; PROTEIN 10.7g; FIBER 5.9g

Cooking Light, MARCH 1997
Try this. It's a 5 Bowler!

Chicken Char Siu



Brought by Chinese immigrants to Hawaii, this dish is typically made with baby back ribs. Skinless, boneless chicken thighs are a tender and tasty substitute with less fat.


Yield: 9 servings (serving size: 2 skewers)


1 tablespoon grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 garlic clove, minced
1 1/2 pounds skinless, boneless chicken thighs, cut into 18 strips
Cooking spray

Combine all ingredients except the cooking spray; marinate in refrigerator for 2 hours.

Preheat broiler.

Thread 1 chicken strip onto each of 18 (6-inch) skewers, reserving marinade. Place skewers on a broiler pan coated with cooking spray; broil 6 minutes. Turn skewers over; baste with reserved marinade. Broil 6 minutes or until done.


CALORIES 108 (26% from fat); FAT 3.1g (sat 0.8g,mono 0.9g,poly 0.8g); IRON 0.9mg; CHOLESTEROL 63mg; CALCIUM 10mg; CARBOHYDRATE 4.1g; SODIUM 241mg; PROTEIN 15.2g; FIBER 0.1g

Cooking Light, MARCH 2005

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