Friday, April 18, 2014

Spicing Up Your BBQ Japanese Style – April 18, 2014

I think spring has finally sprung.  I am looking out my window and see cherry blossoms, Virginia bluebells, tulips and raspberries.  Thank heavens!!!!  It has been a long winter.  Now, I am looking forward to cooking on the grill (actually I’m looking forward to John cooking on the grill) and hanging out with friends in the back yard.  Luckily, while we were on vacation in Chicago we went to a great Japanese restaurant in Andersenville that served potato croquettes in a FABULOUS Japanese bbq dipping sauce.  What a fabulous idea.  We came home and reviewed recipes and created our own.  I’ll warn you now - this unlikely to be a recipe to help you use up things in your fridge unless you are Japanese.  BUT, once it is made, it is a great way to use chicken, pork or fish on the grill and a great dipping sauce for anything.  We have tried chicken fingers, sloppy Joe’s, tater tots and onion rings.  Please reply with your great ideas and I highly recommend trying this recipe.  You won’t be sorry.

 Japanese BBQ Sauce
1 T. vegetable oil
4 cloves garlic, minced
6 ounces tomato paste
½ c. sake
½ c. water
3/8 c. sugar
¼ c. white vinegar
¼ c. miso paste
2 T. soy sauce
2 T. Worchestershire
2 tsp. dry mustard
1 tsp. chili powder
1 tsp. grated ginger
1 tsp. red pepper flakes

Heat oil in heavy pan on medium.  Stir in garlic until fragrant, 2-3 minutes.  Stir in remaining ingredients and bring to simmer.  Cook until thickened about 30 minutes.  Keep in jar in fridge.

One year ago – Fried eggs in pepper rings
Two years ago - Asparagus pickles and broccoli stem pickles

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