Time: 35 min.
Complexity: average
Servings: 6

Japanese-Style Grilled Chicken, Beef, and Tuna Platter - A Detailed Recipe.

Ingredients:

Side dishes

• 1.5 cups of round grain rice
• 2 and 3/4 cups water
• 1 jar of pickled watermelon rings (400-500 g)
• 1 jar of pickled onions (400-500 g)
• 1 small glass jar of pickled ginger (300-350 g)
• Assorted fresh fruits
• 3 kiwis
• 3 tangerines
• 2 Chinese pears (washed)

Chicken Yakitori

• 450 g chicken breast fillets, halved at an angle
• 3 tbsp. l. dry sherry
• 2 tablespoons of sugar
• 1/4 cup dark aged Tamari sauce
• 2 tbsp. vegetable oil (by eye)
• 5 green onions, halved

Beef kushiyaki

• 600 g beef tenderloin, sliced ​​into 4 cm thick slices
• 8 cm of fresh ginger root, grated or chopped.
• 1/4 cup dark tamari soy sauce
• 2 tbsp. vegetable oil (by eye)
• 1 teaspoon toasted sesame seed oil
• Steak spice mix or freshly ground black pepper
• 1 pack of bamboo skewers, 20 cm long (at least 40 pcs.)

Ahi tuna (medium rare)

• 2 ahi tuna steaks, cut into 2.5 x 8 cm pieces (about 225 g each)
• 3 tablespoons sesame seeds (2 handfuls)
• 1 tbsp. Chinese 5-spice mix
• 2 tablespoons steak spice mix
• Vegetable oil for greasing
• 1 teaspoon toasted sesame seed oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, beef, tuna, five spice seasoning, sherry, soy sauce, Watermelon, ginger root, tangerines, pears, rice, sesame, kiwi, tamari sauce

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Preparation:

Step 1
• Bring a medium saucepan of water to a boil over high heat. Add the rice and stir. Cover the pan and reduce the heat to low. Cook for 18 minutes, until the rice is tender.
Step 2
• For cooking beefIn a second shallow dish, combine the ginger and soy sauce, butter, and sesame oil. Cut the raw meat across the grain into thin strips.
  
  Thread the strips onto skewers, reserving a few skewers for the chicken, and place them in the soy-ginger mixture. Lightly season the meat with the steak mixture, turn it over in the marinade, and set aside. Wash your hands.
Step 3
• In a small skillet over medium heat, toast the sesame seeds until they pop and are lightly browned. This process will release the full flavor of the sesame seeds.
  
  On a piece of waxed paper or a plate, combine the sesame seeds with the 5-spice seasoning and grill seasoning. Brush the tuna with a little butter and sesame oil to help the seeds and spices adhere. Roll the fish pieces in the sesame seeds and spices.
Step 4
• In a shallow bowl, combine the sherry, sugar, dark soy sauce, and oil. Place the chicken and green onions in the marinade and let sit for 10 minutes. Wash your hands.
  
  Fry the chicken pieces, and green onions, placing them in a single layer over hot coals or a grill pan for 3-4 minutes per side. Transfer the chicken and green onions to a serving platter and place a few bamboo skewers around the edge of the platter for piercing the meat and onions.
Step 5
• Light a charcoal grill or heat a grill pan over medium-high heat in a tabletop hibachi. Place the beef skewers on the hot grill in a single layer and grill for 2-3 minutes per side, turning once. Transfer to a serving platter.
Step 6
• Grill the tuna on a hot grill, 1-2 minutes per side, and transfer to a serving platter. The tuna will be medium-rare. Serve with skewers on the edge of the plate for piercing the fish.
  
  Place marinated watermelon rings, pickled ginger, and pickled onions in ramekins and serve alongside grilled meat and fish. Serve hot rice and soy sauce in a separate bowl. Kiwis, tangerines, and pears complement this light meal perfectly.

Votes: 1