Recipe courtesy of Rocco DiSpirito
Street Meat Japanese Binchotan Edition
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 694
- Total Fat
- 29
- Saturated Fat
- 12
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 57
- Cholesterol
- 520
- Sodium
- 1137
- Total: 50 min
- Active: 40 min
Ingredients
Tare:
1 cup coconut aminos or tamari
1 cup coconut nectar or agave nectar
2 ounces lime juice
1 tablespoon smashed and roughly chopped garlic
1 tablespoon smashed and roughly chopped ginger
1 tablespoon roughly chopped lemongrass
1/2 tablespoon minced Thai bird chile
Skewers:
2 pounds wagyu rib eye, preferably Snake River Farms Gold Grade, cut into large dice
2 pounds chicken liver, cut in half
1 tray firefly squid or hotaru-ika
2 pounds fresh bay scallops
2 bunches spring onion, tops trimmed and cut in half
1 pound fresh chanterelles
Directions
Special equipment:
a konro grill; binchotan charcoal, twenty-four 14-inch binchotan skewers- For the tare: Prepare and heat a konro grill according to the manufacturer's instructions.
- Add the coconut aminos, nectar, lime juice, garlic, ginger, lemongrass and chile to a small saucepan and bring to a boil over medium-high heat. Turn off the heat and let sit in the pan until ready to glaze the skewers.
- For the skewers: Skewer each of the ingredients on their own skewers. Grill on all sides over high heat until done, about 10 minutes for the meat, 5 minutes for the fish and vegetables. Glaze each skewer with the tare sauce and serve.