The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Japanese

Thu Jan 23, 2020

Yakitori Wings

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Yakitori Wings

The start of the 2020 Meatwave season is still a few months off, but I can't help already planning and getting excited for that day. Part of the reason I'm jumping the gun a little with plotting recipes is that I decided to make the kickoff a Tiki-influence affair after a similar cookout last year was one of the most fun events we've ever hosted. I had a few wing recipes in contention to grill up that day, but these yakitori wings won out the others mainly because they made use of a tare sauce I was already producing as a finishing glaze for bacon-wrapped mochi. Just like that mochi, these didn't disappoint with their addictive sweet and savory profile that made going for seconds and thirds a must!

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Thu Aug 29, 2019

Grilled Scallion-wrapped Mochi

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Scallion-wrapped Mochi

I couldn't wait to make bacon-wrapped mochi earlier this year and have all my friends enjoy this soft, salty, and chewy treat that I already knew was amazing. Not to leave vegetarians out in the experience, I also made a version that wrapped the mochi in scallions instead of bacon, and the the oddest thing happened—just about everyone preferred the scallion version. I wasn't planning on sharing this on the blog, so at the time of cooking, I didn't take much care in presentation for photographs, but since it was the clear favorite, it seemed silly of me not to do a post on this variation as well, no matter how it looked in pictures.

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Thu Apr 25, 2019

Bacon-wrapped Mochi

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Bacon-wrapped Mochi

Easy recipes with a big pay off bring me a lot of joy these days. I've been at recipe development for sixteen years now, and more and more, I feel like I've exhausted the basics and am constantly devising things requiring more time, ingredients, process, or all of those things. This reality has actually left me thinking about slowing my posting schedule, or even stopping, but then something like bacon-wrapped mochi comes along and reminds not everything needs to be so involved to be both super impressive and incredibly delicious.

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Tue Sep 29, 2015

Tsukune (Japanese Chicken Meatballs)

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Tsukune

A while back I worked on a recipe for Pakistini chicken keema done in kebab form. This required taking a pretty wet ground chicken mixture and getting it to cling to a skewer, which was no easy feat to accomplish. In my tests, chilling the mixture in the freezer for a little while helped things out, making the meat firm enough to at least withstand the short trip from tray to grill, where it became more solid quickly as it cooked over a very hot fire.

From the comments I got, not everyone had success with it, leaving me wondering what a better solution may be. So I decided to go back at it, but this time using tsukune—Japanese chicken meatballs—as the ground chicken recipe of choice to work out my skewering dilemma.

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Tue Feb 17, 2015

Chicken Yakitori

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Yakitori

For years, my seafood aversion left me being that person who only orders off the "kitchen" menu at Japanese restaurants. During those days when I wasn't the eater I am today, I knew exactly what I was getting each and every time I stepped inside a Japanese place—chicken teriyaki. As I slowly branched out to other items—katsu, negimaki, tempura, curry...basically anything not seafood based—I left teriyaki behind and anything that resembled it, feeling like I was closing a shameful chapter of my life. So it was with a little trepidation that I decided to do a recipe for yakitori, because this simple grilled chicken skewer with a sweet teriyaki-like glaze seemed like a reversion to days I would like to forget. In making it though, I found that yakitori was nothing to be ashamed of, but rather something to exalt.

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