Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi (Rachael Ray) Recipe

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Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi (Rachael Ray)
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Ingredients
28
Count
Nutrition
795
Calories
Total time
33
Minutes
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Ingredients:

Directions:

  1. Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
  2. Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
  3. Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
  4. Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
  5. Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
  6. Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
  7. Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
  8. Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
  9. Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 794.88 Kcal (3328 kJ)
Calories from fat 253.55 Kcal
% Daily Value*
Total Fat 28.17g 43%
Cholesterol 135.52mg 45%
Sodium 1864.27mg 78%
Potassium 1317.08mg 28%
Total Carbs 76.73g 26%
Sugars 25.01g 100%
Dietary Fiber 10.94g 44%
Protein 58.79g 118%
Vitamin C 56.9mg 95%
Iron 7.5mg 42%
Calcium 209.9mg 21%
Amount Per 100 g
Calories 101.48 Kcal (425 kJ)
Calories from fat 32.37 Kcal
% Daily Value*
Total Fat 3.6g 43%
Cholesterol 17.3mg 45%
Sodium 238.01mg 78%
Potassium 168.15mg 28%
Total Carbs 9.8g 26%
Sugars 3.19g 100%
Dietary Fiber 1.4g 44%
Protein 7.51g 118%
Vitamin C 7.3mg 95%
Iron 1mg 42%
Calcium 26.8mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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