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June 2
Tim Weiner - ShoChu
Tim Weiner
To purchase a copy of the book:
Legacy of Ashes
Event:
Tonight
InterContinental Hotel
505 North Michigan
Chicago
6:00 p.m. Presentation and discussion
7:15 p.m. Book signing
To register: www.thechicagocouncil.org
Shochu
3313 N. Clark St.
Chicago
(773) 348-3313
www.shochuchicago.com
Chicken and Scallion Yakitori
Tare Sauce
Cubed chicken thigh meat
Scallion
Bamboo skewers
Tare Sauce
1 cup mirin
1 cup dashi (or any stock)
1 Tbs sweet soy (optional)
1 cup soy sauce
1/2 cup sugar
Directions:
Mix together and reduce by half. Skewer chicken and scallion alternating between the two. Grill chicken brushing lightly with Tare sauce. Serve with Tare to dip.
Skirt steak lettuce wraps
Marinated Skirt Steak
Pickled daikon
Miso garlic puree
Kimchi
Butter lettuce
Skirt Marinade
1c soy sauce
6 Tbs sesame oil
10 cloves garlic
1 yellow onion
1c brown sugar
4 Tbs mirin
3 kiwis
Puree all ingredients in food processor. Clean and marinate skirt steaks for at least 24 hours 2-3 days is best.
Pickled daikon
1 cup grated daikon (or domestic radish)
1 cup water
1 cup rice vinegar
1 Tbs sugar
1 Tbs salt
Mix it together and let it sit overnight.
Miso Garlic puree
4 oz. Brown miso
6 cloves garlic
2 Tbs chili oil
1 Tbs honey
1 lime (juice of)
Puree in food processor.
Kimchi
Making kimchi is a relatively simple process but it is long and�..fragrant. I recommend you buy it from your local asian market. There is an excellent brand called simply Korea Kimchee made here in Chicago, at the larger korean markets you can find fresh kimchee being wrapped to order.
Directions:
Grill skirts to your liking (these will be good at any temperature as the kiwi breaks down the tough skirt steak). Slice against the grain and place in lettuce leaves. Top with pickled daikon and serve with kimchi and miso garlic puree.
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