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Japanese
Glazed Vegetable Tempura in Dashi Broth
Glazed Vegetable Tempura in Dashi Broth -- bright with acid and fresh herbs.
Japanese
Free recipe
Simmered Yakitori with Shredded Cabbage
Our Yakitori leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Shredded Cabbage.
Ingredients
What you'll need
- 1 lb yakitori
- 2 tsp soy sauce
- 1 medium dashi
- 1 lb mirin
- a pinch scallions
- 4 oz toasted sesame seeds
- 1/4 cup fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Season the yakitori generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the yakitori and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Our Vegetable Tempura leans on soy sauce and patience: kissed with char and smoke, then finished and Nori.
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