Kabuto Yaki Recipe
Summary
MethodGrilled
Ingredients
| Beef boneless steak | 1 1/2 Pound | |
| 1 1/2 pounds boneless pork shoulder | ||
| Green onions | 10 | |
| Zucchini | 3 | |
| Eggplant | 1 | |
| 1/2 pound green beans, parboiled about 5 minutes | ||
| 1/4 pound edible-pod peas | ||
| Mushrooms | 1/2 pound | |
| Coma (Sesame) Sauce | ||
Directions
Cut both beef and pork in very thin slices, about like bacon, and about 2 by 3 inches.
Cut green onions in 2 1/2 inch, lengths, including some of the green tops.
Cut zucchini and egg plant in 2 1/2 -inch "fingers" about 1/4 -inch thick.
Cut beans in 2 1/2-inch pieces.
String pea pods and leave whole.
Cut mushrooms lengthwise in slices 1/4 inch thick.
To cook, start with the pieces of pork, setting them on the rounded part of the dome over glowing coals.
Next, add the beef, cooking it just a minute or two, or until done to your liking.
As the meat juices and fat collect along the edge of the dome, place the vegetables in this liquid and let simmer until done (usually they are eaten fairly crisp).
If you don't use a dome, vegetables and meat may be dipped in oil before being placed on the grill.
Small bowls of the Goma Sauce one for each person should be provided for dunking the hot meat and vegetables after they are cooked.
Use tongs, cooking forks, or chopsticks to lift and turn the meat and vegetables
Cut green onions in 2 1/2 inch, lengths, including some of the green tops.
Cut zucchini and egg plant in 2 1/2 -inch "fingers" about 1/4 -inch thick.
Cut beans in 2 1/2-inch pieces.
String pea pods and leave whole.
Cut mushrooms lengthwise in slices 1/4 inch thick.
To cook, start with the pieces of pork, setting them on the rounded part of the dome over glowing coals.
Next, add the beef, cooking it just a minute or two, or until done to your liking.
As the meat juices and fat collect along the edge of the dome, place the vegetables in this liquid and let simmer until done (usually they are eaten fairly crisp).
If you don't use a dome, vegetables and meat may be dipped in oil before being placed on the grill.
Small bowls of the Goma Sauce one for each person should be provided for dunking the hot meat and vegetables after they are cooked.
Use tongs, cooking forks, or chopsticks to lift and turn the meat and vegetables
Chef
