Yakitori: Beef, Tofu, Chicken, Eggplant & Asparagus

ingredients
all
1 cup sake
1 cup soy sauce
1 T sesame oil
2 tbsp sugar
2 clove garlic
crushed
4 inch fresh ginger
grated
2 lbs flank or hanger steak
cut into 1 inch cubes
16 oz extra firm tofu
pressed and drained for 1 hour
2 bn green onion
cut into 1 inch pieces
2 T granulated sugar
2 T mirin
1/2 cup miso (red and/or white)
1 t dashi powder
4 each Japanese eggplant
1 inch pieces
2 T sake
2 T mirin
6 T soy sauce
4 T sugar
1 tsp cornstarch mixed with 2 tsp water
1/2 cup sake
1/2 cup soy sauce
1 tbsp sugar
1 clove garlic
crushed
2 inch fresh ginger
grated
1 lb chicken thighs
boneless
2 bn green onion (white part only)
cut into 1 inch pieces
10 slices bacon
2 bns asparagus stalks
ends trimmed
Salt and pepper
Yakitori sauce
Togarashi pepper
Toasted sesame seeds
Green onion
thinly sliced on a bias
For the Beef & Tofu Marinade
1
In a medium dish, mix together the sake, soy sauce, sesame oil, sugar, garlic and ginger. Whisk to dissolve sugar.
2
Divide marinade between two bowls, add beef to one and the tofu to the other, allow to marinate for 15 minutes. While it marinates, make sauce.
For the Beef Skewers
3
Preheat the grill or your oven's broiler. Grease six metal skewers, and thread alternately with pieces of beef and green onion. Place on a baking sheet or broiling pan, and brush with the marinade.
4
Grill for about 5 minutes, baste again, then grill for another 5 minutes, or until beef is cooked through. Discard remaining marinade.
For the Tofu Skewers
5
Thread marinated tofu cubes and green onion pieces onto the soaked skewers. Grill tofu for 8-10 minutes, flipping half way through cooking time.
For the Miso Eggplant Skewers
6
In a small pot, whisk the sugar, mirin, and miso together. Simmer (do not let boil) over medium-low heat about 4 -5 minutes. Remove from heat and mix in dashi powder.
7
Thread eggplant onto the skewers, place on a baking sheet and brush with a generous amount of the miso sauce. Grill eggplant for 8-10 minutes or until tender, baste with sauce halfway through cooking.
For the Sauce
8
Add the sake, mirin and soy sauce to a pan with 3 tablespoons of sugar. The ratio of these ingredients can be changed to suit your taste as all Japanese yakitori chefs have their own personalized sauce recipes.
9
Add the cornstarch slurry to the pan and heat the mix without boiling it before simmering gently. The starch is useful for thickening the sauce, but this can be omitted depending on how you prefer your sauce. Allow the sauce to simmer on the stove until it becomes thick and sticky.
For the Chicken Skewers
10
In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes. While it marinates, make sauce.
11
Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of green onion. Place on a baking sheet or broiling pan, and brush with the marinade.
12
Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
For the Asparagus Skewers
13
Cut the bacon slices in half, widthwise and cut the trimmed asparagus into quarters. Put the asparagus in a bowl and season lightly with salt and pepper (keep in mind that the bacon will also add a lot of flavor).
14
Lay one slice of bacon on a flat surface and add 2 pieces of asparagus at one end of the slice. Slowly wrap bacon around asparagus and while holding it down flat, push skewer through each asparagus. Make sure the ends of bacon are skewered too so it doesn’t unravel. This way, it will cook evenly.
To Serve
15
Brush skewers with yakitori glaze and place on platter. Sprinkle togarashi lightly or serve on the side.