Bill Schultz
TVWBB Hall of Fame
Did one of our favorites today and added Shrimp which comes out superb with the sauce. Here's how I did them.
All ready to go
Lot's of garlic diced up and smashed, scallions sliced thin and normally would use fresh ginger but the marts had none so used powdered ginger. If you do use it bare in mind it is much stronger and I only used a teaspoon split for both marinades.
Made up two batches, 1 cup Soy, 1/4 cup Mirin, 1/4 cup Sake, Scallion and Garlic. One batch is used as a marinade and the other is used as a basting sauce during the cook, this batch has 1/4 cup of sugar added and is reduced on the stove by about half. Disregard that little cup.
Skinless boneless thighs ready, disregard that empty cup
Veggies ready for the skewers, the traditional Japanese versions use Radish and Scallion a lot, disregard that full little cup
All ready for the grill
On the OTG, basting every couple of minutes with the reduced sauce
On the plate, disregard that now full little bitsy cup
All ready to go
Lot's of garlic diced up and smashed, scallions sliced thin and normally would use fresh ginger but the marts had none so used powdered ginger. If you do use it bare in mind it is much stronger and I only used a teaspoon split for both marinades.
Made up two batches, 1 cup Soy, 1/4 cup Mirin, 1/4 cup Sake, Scallion and Garlic. One batch is used as a marinade and the other is used as a basting sauce during the cook, this batch has 1/4 cup of sugar added and is reduced on the stove by about half. Disregard that little cup.
Skinless boneless thighs ready, disregard that empty cup
Veggies ready for the skewers, the traditional Japanese versions use Radish and Scallion a lot, disregard that full little cup
All ready for the grill
On the OTG, basting every couple of minutes with the reduced sauce
On the plate, disregard that now full little bitsy cup
.
