Jun 3, 2010

yakitori with seared cabbage and almonds

This was awesome! Yakitori is 'grilled chicken' in Japanese.
 The seitan 'meatballs' I made turned out just right - flavorful, held together very well, and moist (is that too cake-y a description?). I made the teriyaki with mirin (Japanese rice wine), tamari, ginger, garlic, and sugar. I quickly grilled the cooked 'meatballs' on my enameled grill pan (highly recommended - food does not stick and it is not non-stick), basting with the sauce. The cabbage was flash seared on the same grill pan (just not at the same time), with some carrots, garlic and tamari. Garnishing the dish are toasted almonds and sliced scallions. I served the teriyaki on the side as extra dipping sauce. Yum! Youngest daughter does not like ginger (too 'spicy'), but otherwise it was a meal we all loved. It was sweet, salty, and a little spicy. Great combination, ask any giant food processing company.

Cat loaned me her manga for the picture. I am such a lucky mother to have a daughter so interested in Japanese culture to have some props ready for my pic.

1 comment:

  1. This looks really great! I like how there is a nice variety of cuisines and recipes on your blog. Is there a recipe for this dish? I have recently become more interested in Japanese type dishes and veganizing them. I've found that Japanese cuisine is really interesting and I'm working on making vegan fish alternatives such as tuna and salmon.


Thanks for your comment! I'll check if it's spam and post if it is not. I appreciate your time and effort for commenting! ~ Zsu