In a Hurry, Fit for a Crowd
Yakitori restaurants are numerous and popular in Japan, and it’s easy to see why. These tasty grilled skewered treats offer a variety of flavors, and they are inexpensive. The classic yakitori is made with diced or ground chicken, formed into meatballs, skewered, and slathered in a sweet soy glaze, not unlike teriyaki. Instead of chicken, I use ground veal, which has a little more flavor and a wonderful consistency, and instead of skewering meatballs, I form patties, which are much easier to grill. Serve them with grilled scallions and steamed rice, or shape them into burgers and serve on toasted buns (see Cook’s Note).
Serves 4
INGREDIENTS
- 1¼ pounds ground veal
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 tablespoons finely chopped scallion whites
- 1 teaspoon honey
- 1 tablespoon soy sauce
- 1 large egg, lightly beaten
- 2 teaspoons cornstarch
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 2 tablespoons sesame seeds
- ¼ cup mirin (sweet rice wine) or sweet sherry
- ¼ cup soy sauce
- 1 tablespoon real maple syrup or honey
- 1 tablespoon dark brown sugar
- 2 teaspoons minced fresh ginger
- 2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 16 scallions, trimmed to about 8 inches
- Cooked jasmine rice
INSTRUCTIONS
- PATTIES: Combine the ground veal with the remaining ingredients in a medium bowl. Squeeze and mix the mixture with your hands until well blended. Form into 8 equal patties, about ½ inch thick. Place on a plate, cover with plastic wrap, and refrigerate until you are ready to grill.
- GRILL: Set up a charcoal or gas grill for medium-high heat. Toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, for 3 to 5 minutes, or until lightly golden and fragrant. Transfer to a small bowl and set aside. Grill the patties for about 3 minutes per side, or until lightly browned. Brush with the glaze and turn over. Grill for 2 minutes more, then brush again, flip, and grill for 2 additional minutes, taking care not to scorch the glaze. Remove the patties from the grill. Cover to keep warm. Place the scallions on the grill, brush them with the glaze, and grill until soft and slightly charred, about 5 minutes. Turn them frequently so as not to burn the glaze.
- GLAZE: Combine all the ingredients except the cornstarch mixture in a small saucepan. Bring to a boil, then stir in the cornstarch mixture. Continue to boil, stirring, until lightly thickened, 15 to 30 seconds. Set aside.
- SERVING: Right before serving, brush the patties and scallions on all sides with the glaze and then sprinkle with the toasted sesame seeds. Serve with rice.
ALTERNATIVE CUTS:
- Ground pork (about 80% lean), a mixture of pork and veal, ground lamb (about 80% lean), or a mixture of lamb and veal.
COOK’S NOTE:
- To make burgers, shape the meat into 4 patties about the size of the buns. Grill
until done to your liking, about 10 minutes total. Combine 2 tablespoons of the
glaze with ½ cup mayonnaise and spread it over both halves of toasted sesame
hamburger buns. Garnish with crispy iceberg lettuce, sliced vine-ripened
tomatoes, and the grilled scallions.
