Japanese-style assorted lunch: grilled chicken, beef and tuna – A detailed recipe for cooking. Share with friends: 
Time: 35 minutes Difficulty: medium Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Side dishes
- 1.5 tbsp. round grain rice
- 2 and 3/4 Art. water
- 1 can of pickled watermelon rings (400-500 gr.)
- 1 can of pickled onions (400-500 gr.)
- 1 small glass jar of pickled ginger (300-350 gr.)
- Assorted fresh fruits
- 3 kiwi
- 3 tangerines
- 2 Chinese pears (wash)
Chicken Yakitori
- 450 gr Chicken breast fillet cut in half at an angle
- 3 tbsp. l dry sherry
- 2 tbsp. l Sahara
- 1/4 Art. dark aged tamari sauce
- 2 tbsp. l vegetable oil (by eye)
- 5 halved stalks of green onions
Beef Kushiyaki
- 600 gr sliced 4 cm thick beef clippings
- Chopped or grated fresh ginger root long 8 cm
- 1/4 Art. dark tamari soy sauce
- 2 tbsp. l vegetable oil (by eye)
- 1 tsp oil from fried sesame seeds
- Spice mix for steak or freshly ground black pepper
- 1 pack 20 cm bamboo skewers (at least 40 pcs.)
Tuna akhi (light roast)
- 2 sliced 2.5×8 cm slices of aha tuna steaks (approximately 225 gr. each)
- 3 tbsp. l sesame seeds (2 handfuls)
- 1 tbsp. l Chinese mixture “5 spices”
- 2 tbsp. l spice mixes for steak
- Vegetable oil for lubrication
- 1 tsp oil from fried sesame seeds
Recipes with similar ingredients: chicken breast, beef, tuna, seasoning five spices, sherry, soy sauce, watermelon, ginger root, tangerines, pears, rice, sesame seeds, kiwi, tamari sauce
Recipe preparation:
- Pour water into a medium-sized pot and bring to a boil over high heat. Add rice, mix. Cover the pan lid and reduce heat to low. Cook rice for 18 minutes. before softness.
- For cooking beef, in a second shallow dish mix ginger and soy sauce, oil and sesame oil. Chop raw meat across the fibers in thin strips. String the strips on skewers, leaving a few chicken skewers, and put in soya-ginger mixture. Season the meat lightly with the steak mixture, turn over in the marinade and leave. Wash your hands.
- Fry sesame seeds in a small skillet over medium heat, until they start firing and lightly browned. Thanks Sesame aroma is fully revealed to this process. On a piece wax paper or on a plate mix sesame seeds with seasoning “5 spice” and seasoning for grill. Lubricate the tuna with a little amount of oil and sesame oil to make seeds and spices better stuck. Roll pieces of fish in sesame and spices.
- In a shallow bowl, mix sherry, sugar, dark soy sauce and butter. Put the chicken and green onions in the marinade and leave for 10 min Wash your hands. Fry pieces of chicken and green onions, laying them in one layer on hot charcoal or on a grill pan, within 3-4 minutes from each side. Shift chicken and green onion on a serving plate and put a few along the edge of the plate bamboo skewers to chop meat and onions.
- In a hibachi tabletop, light the charcoal or heat the pan to grilling on moderately high or high heat. Put the skewers with beef on a hot grill in one layer and fry for 2-3 minutes. with each side by flipping once. Transfer to serving a plate.
- Fry the tuna on a hot grill, for 1-2 minutes. with each hand and place on a serving plate. Tuna will half-baked. Serve by putting skewers on the edge of the plate to pierce the fish. Lay out pickled watermelon rings, pickled ginger and pickled onions in a framekin and place next to the fried grilled meat and fish as a side dish. Serve hot rice and soy sauce in a separate bowl. Kiwi, tangerines and pears are good complement this easy menu.
