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| Recipes: Japan |
| Chicken Yakitori 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons sugar 1 tablespoon fresh ginger, peeled and minced 1 clove garlic 1 pound skinless boneless chicken thighs, cut into 2" pieces 2 red bell pepper, cut into 2" pieces 8 scallions, cut into 2" pieces 2 cups cooked brown rice To make the sauce, bring the soy sauce, mirin, sugar, ginger, and garlic to a boil in a small saucepan. Cook over medium-high heat until the sauce thickens and nicely coats the back of a wooden spoon, about 5 minutes. Remove from heat; set aside. Spray the grill or broiler pan with nonstick spray; prepare the grill or preheat the broiler. Thread the chicken, bell peppers, and scallions onto each of 8 (10-inch) metal skewers, alternation the ingredients. Grill or broil the kebabs 5 inches from the heat, frequently brushing with the sauce, until the vegetables are tender and the chicken is cooked through, about 10 minutes. Serve with the rice. Serving size - 2 skewers with 1/2 cup rice Description: "Yakitori are grilled chicken skewers served with a sweet soy ginger sauce. We think the best part of the chicken to use for yakitori is the moist and tender thigh meat, so look for packages of skinless boneless chicken thighs." Source: "Weight Watcher's "Take-Out Tonight"" NOTES : I've used boneless breasts and it works fine. Just be sure not to overcook. If you like sauce on your rice, then you need to double or triple the sauce ingredients. |
| California Vegetable Rolls 3 tablespoons seasoned rice vinegar 3 tablespoons sugar 1/8 teaspoon salt 1 1/3 cups sushi or short-grain white rice 1 tablespoon wasabi (Japanese horseradish powder) 4 (8x7-inch) sheets nori 1/2 cucumber, peeled and cut into thin strips (about 1 cup) 1 avocado, peeled, pitted, and cut into strips 1 carrot, shredded (about 1/2 cup) Heat the vinegar, sugar, and salt in a small saucepan over medium-low heat until the sugar is dissolved, about 3 minutes. Remove from the heat; set aside and cool. Place the rice in a bowl. Add enough water to cover by several inches and gently swish the grains in the bowl with your fingertips until the water becomes cloudy; drain. Repeat three or four times, until the water is clear. Drain. Combine the rice and 1 1/2 cups fresh water in a medium saucepan; let stand 20 minutes. Bring the rice mixture to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove from the heat, and let the rice sit undistrubed for 10 minutes. Transfer the rice to a large bowl; cool. Stir in the vinegar mixture until blended. Cover the rice with a clean, damp kitchen towel; set aside. Whisk the wasabi and 1 tablespoon warm water to make a paste. Set aside. Cut nori lengthwise into eight 4x7-inch sheets. Place one sheet, shiny-side down with one long side facing you, on a bamboo rolling mat. Dampen hands with water and spread 1/2 cup of hte rice on the sheet, leaving a 1/2-inch border across the top. Make a 1/4-inch deep indentation crosswise along the center of the indentation. Top the wasabi paste with one-quarter of the cucumber, avocado and carrot. Holding the filling in place with your fingers, gently roll the mat forward with your thumbs until the two ends of the nori overlap to form a 7-inch roll. Transfer the roll to a cutting board. Wtih a very sharp knife moistened with water, cut the roll crosswise into four 1 1/2-inch pieces. Repeat with the remaining nori, rice, wasabi paste, cucumber, avocado, and carrot to make eight rolls. Serving size: 2 rolls or 8 pieces. Description: "These tasty little rolls, filled with cucumber, avocado, shredded carrot, and seasoned rice are an excellent choice for a buffet. The rolls are wrapped with nori, paper-thin sheets of dried seaweed. Serve the rolls with pickled ginger and soy sauce." Source: Weight Watcher's "Take-Out Tonight" |