Robatayaki Skewers

Robatayaki Skewers

ROBATAYAKI SKEWERS & SHAREABLES

Serves 4-5 people

  1.  Build a large, hot fire on your Burch Barrel using lump charcoal.  The temperature gauge should read at least 700F.
  2. Pre-soak bamboo skewers for at least 30 minutes to prevent burning while Burch Barrel preheats.

Pork & Scallion Meatballs

Charred Shishito Peppers

 Miso Maple Glazed Salmon Skewers

Grilled King Crab

Grilled Mushrooms with Yuzu Truffle Vinaigrette

Pork & Scallion Meatballs

Yield: 1# (freeze excess)

INGREDIENTS

1# Ground Pork
1ea Egg Yolk
3 Tbl Scallion, greens and whites minced
1 ½ tsp Lemongrass, hearts only minced
1 Tbl Ginger, minced
1 Tbl Garlic, minced
3 Tbl Panko Breadcrumbs
2 tsp Soy Sauce (low sodium)
½ tsp Chili Flake
¾ tsp Kosher Salt
¼ tsp Black Pepper

PRODUCTION

  1. Combine all ingredients in a mixing bowl.
  2. Using a spoon or gloved hand, combine ingredients until thoroughly mixed.  Do not overmix, as this creates tough meatballs.
  3. Cover mixture and allow to sit overnight for flavors to combine.
  4. In advance of being ready to cook, form meatballs into 1 inch rounds by hand.  Feel free to use an appropriately sized scoop to ensure equal size.
  5. Skewer onto pre-soaked bamboo skewers and set aside for grilling over charcoal on your Burch Barrel.
  6. Place on pre-heated Burch Barrel and cook for 3-4 minutes.  Turn once after searing the first side. Do not overcook as pork will become dry.
  7. Serve with Citrus Ponzu Sauce for dipping and added flavor!

Citrus Ponzu Sauce

Yield: About 1 ⅓ Cup

INGREDIENTS

1C Soy Sauce (low sodium)
2oz Water
1ea Ginger, thumb-sized chunk thinly sliced
1ea Lime Zest, peeled from lime with peeler avoiding pith
4ea Scallion, rough chopped
6ea Cilantro Sprigs
½ Tbl Mirin
1T Rice Wine Vinegar
2T Yuzu Juice
1 tsp Honey

PRODUCTION

  1.  Combine Soy Sauce, Water, Lime Zest, Scallion, Ginger, and Cilantro in small sauce pot.  
  2. Using very gentle heat bring to just below a simmer.  Steam should be visible rising from pot, but without bubbling.  The goal is to steep flavor from the aromatics without developing any bitterness or degrading the flavors as they need to remain very fresh.
  3. Steep on low heat for approximately 15 minutes.  Taste the base liquid, and you should have prominent notes of the ginger and cilantro.
  4. Remove from heat and strain through a fine mesh strainer.
  5. Stir in Mirin, Rice Wine Vinegar, Yuzu Juice, and Honey until combined.
  6. Cool down liquid in refrigerator and then cover until ready to serve.

 

Charred Shishito Peppers with Sea Salt & Lemon

INGREDIENTS

As many as you want! Shishito Peppers
As Needed Canola Oil
To Taste Sea Salt
1ea Lemon, quartered for squeezing
On Side Citrus Ponzu Sauce

PRODUCTION

    1.  Lightly toss shishito peppers in mixing bowl with just enough oil to coat.
    2. If skewering, skewer multiple peppers between two skewers so you can turn them all at the same time on over the coals.  If cooking in a broiler basket, load them in one single layer. Either way, do not over-crowd so they cook quickly and take an even amount of char.  
    3. The shishito peppers will cook very quickly over the high temperature of your Burch Barrel, so do not leave them unattended.  One flip will do it to achieve the right amount of color/char if they are on skewers. If using a broiler basket, hold over the coals and move around until a light & even char is achieved.  They should not be burned. 2-4 minutes will be enough with either method. The skin will bubble, pop, and then start to take the desirable amount of char when they are finished grilling.
    4. Once done, lightly season with salt and a squeeze of lemon juice.
    5. Serve with a side of Citrus Ponzu Sauce for dipping!  If you’d like, toss them in the Ponzu for extra flavor!


Miso Maple Glazed Salmon Skewers

Yield: 6ea 2oz Skewers

INGREDIENTS

12oz Salmon, cut into ¾ inch thick 2oz pieces
3oz Miso Maple Glaze (Recipe below)

*Note* Same preparation can be done on an entree sized portion of salmon and grilled on your Burch Barrel to pair with sides for a dinner instead of skewering.

PRODUCTION

  1. Place salmon portions into small mixing bowl or container.  Add Miso Maple Glaze. Glaze should be enough to coat, but does not require a lot of excess.  Do not season salmon with any extra salt, as glaze has enough to season adequately.
  2. Allow salmon to marinate for 15-30 minutes.   
  3. Remove from bowl and place onto pre-soaked skewers.
  4. Spray each side of the salmon with a small amount of pan spray.  This will prevent sticking on the Burch Barrel.
  5. Place on rack over hot coals.  Salmon will start to take some char and will cook very quickly. Flip once.  Allow extra time if you prefer your salmon cooked through.  
  6. Serve with a lime wedge for squeezing for a pop of freshness and acidity.

Miso Maple Glaze

Yield: 1 ⅔ Cups

INGREDIENTS

¼ C Sake (the cheap stuff works great!)
¼ C Mirin
2 ⅓ Tbl White Sugar
2 Tbl Pure Maple Syrup
3 Tbl Soy Sauce
Scant ½ C White Miso Paste

PRODUCTION

  1.  Add sake and mirin to small sauce pot.  Bring to a boil and quickly cook to remove alcohol.  Alcohol smell should be noticeably gone to the smell, and will take 6-9 minutes.
  2. Add the remaining ingredients, whisk in to combine, and cook at a very low simmer until consistency appears bubbly and has a caramel color.  
  3. Once consistency is achieved after cooking for 8-12 minutes, glaze is ready.  If mixture is not smooth and has any noticeable clumps of the white miso paste, pass it through a strainer to remove.
  4. Cool the glaze in the refrigerator and save until ready to marinate.

 

Grilled King Crab

Yield: 7-10 3inch sections

INGREDIENTS

2# King Crab Legs, thawed
3oz Garlic Scallion Butter, room temperature/brushable
3 Tbl Chives, minced

PRODUCTION

  1.  Using a pair of sharp and strong kitchen shears, trim the king crab at each joint to have open-ended leg sections.  Gently pull out any of the long pieces of sinew that are sticking out of the meat. Insert the tip of the shears into one end and gently trim up the shell.  Trim again, as if making a wide “U”, so that the shell creates something of a boat to hold the chunk of meat. Once it the leg is opened up, discard the top cap of the shell you have cut out.  Then cut each leg into roughly 3inch long pieces for both the meat and the shell. Use care to not mangle the crab meat as it is quite delicate.
  2. When ready to grill on the Burch Barrel, place crab meat in the opened shell onto a cooler spot on the grill.  As the king crab is already cooked, it will easily overcook and become tough at this point. Gently warm it over the lower heat and liberally brush it with the softened Garlic Scallion Butter. Do use caution not to allow too much butter to fall into the coals as this will cause flare-ups in the flame.  Flip the meat in the shell with a pair of tongs, and brush more butter onto it.
  3. Once crab is warmed, remove from heat and sprinkle with minced chives to garnish.  Serve with a slice of lemon for squeezing to add a pop of freshness.

Garlic Scallion Butter

Yield: About ½ Cup

INGREDIENTS

½ Stick Butter, softened
2 Tbl Garlic, minced
2 tsp Ginger, minced
2 Tbl Scallion, whites and some light green minced
¼ tsp Kosher Salt
½ Tsp Lemon Juice, fresh

PRODUCTION

  1.  Warm a light drizzle of a neutral oil in a small saute pan on low heat.  Gently cook the scallion and garlic to remove the raw flavor. No color should be achieved on the garlic.  Set aside to cool to room temperature when finished.
  2. Combine all of the ingredients into a food processor and blend until smooth and incorporated.
  3. Store in the refrigerator until ready to use.  
  4. Prior to grilling, set out to soften at room temperature so butter is brushable.

 

Charcoal Grilled Mushrooms with Yuzu Truffle Vinaigrette

Yield: 4 Skewers

INGREDIENTS

12-16ea Cremini or Shiitake Mushrooms (stems removed if shiitake)
3oz Yuzu Truffle Vinaigrette (plus more on side for dipping)
3 Tbl Scallions, greens thinly sliced

PRODUCTION

  1.  In mixing bowl, toss mushrooms in small amount of neutral oil (canola). 
  2. Place onto skewers without over-crowding.
  3. Sear over hot coals for 3-4 minutes until mushrooms soften slightly and have some light charring.
  4. Once removed from grill, season with salt and drizzle with Yuzu Truffle Vinaigrette.  Toss with sliced scallions to garnish. Serve extra vinaigrette on the side for dipping.

Yuzu Truffle Vinaigrette

Yield: 1 ¼ Cups

INGREDIENTS

2Tbl Rice Wine Vinegar
3Tbl Yuzu Juice
1Tbl Soy Sauce (low sodium)
6oz Canola Oil
2 ½ Tbl White Truffle Oil
½ tsp Kosher Salt
2Tbl Scallion, greens and whites minced

PRODUCTION

  1.  Combine vinegar, yuzu juice, soy sauce, and salt in small mixing bowl.
  2. While whisking, slowing pour in canola and truffle oil.
  3. Lastly, mix in scallion.
  4. Vinaigrette is not emulsified, so it will need to be whisked before serving to recombine oil.
  5. Store in refrigerator until ready to serve.


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