Yaki Grill - Recipe by Koji Cooks

YAKI GRILL & KOJI'S ASIAN SESAME + BBQ SAUCE (see recipes)

This recipe, inspired by Japanese Yakitori, features Koji's Asian sesame and BBQ sauces, both found in the brand new and recipe sections. I often combine hot and cold components in one dish; the contrast is lively, refreshing and invigorating. Here, green leaf lettuce leaves are used for wrapping, a personal favorite. The two skewers include pork with Asian sesame sauce and beef with BBQ sauce. Koji's renowned umami marinade and tenderizer (shio koji), shown in the picture, is available online and transforms everything into a silky delight!

YAKI GRILL - Recipe (makes 10-15 skewers + one for Koji)

MARINADE

1 tablespoon shio koji

1 tablespoon olive oil

1 tablespoon soy sauce

2 teaspoons sugar

METHOD

Whisk together in small bowl

THE REST

10-15 Wooden skewers soaked in water for a couple hours at least

12 ounces each pork loin and sirloin grilling tips (or filet or rib eye) cut both into 1/2" chunks as pictured

4-5 scallions cut in 1" lengths

5 mushrooms halved

one small sweet bell pepper cut in 1/2"x1/4" strips

1/2 a red onion cut as pictured

green leaf lettuce leaves for wrapping

Koji's two sauces

Divide the marinade and marinate the two meats separately for 4-8 hours. Skewer the beef with scallions, about three pieces of each on each skewer, with a mushroom half at the top (the mushroom may fall when cooking, which is okay). Do the same with the pork loin, alternating with the peppers and red onion as pictured. Heat a cast iron grill pan on high until very hot, and grill each skewer for 2-3 minutes per side. The beef may cook a little faster than the pork, which is fine. Cook along with any extra veggies to serve on the side - Bon Appetit!