HotmailJapanese grilling: Barbecue sea bass skewers
Get your summer sizzling with these tasty and easy-to-make Asian dishes
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Make Japanese cuisine on the grill July 3: Chefs Vernon & Tommy Cardenas share with TODAY's Natalie Morales delicious dishes that'll heat up your kitchen & palate. Today Show Kitchen |
Are you looking to update your cookout menu with something a little unexpected and exotic? Why not try some delicious recipes from abroad? Chef Vernon Cardenas, Executive Chef of Katana, and Tom Cardenas, V.P. of Operations Katana, share several classy Japanese dishes that are sure to rival your hamburger staple:
INGREDIENTS
For sauce:
For the sauce: Partially cover pot and boil until alcohol is burned off. Place into clean container. Place clean container into ice bath until cooled. Cover, label, and refrigerate.
For fish: 1. Season sea bass with sea salt
2. Place on robata grill.
3. Half-way through the cooking process, dip the skewer in the yakitori sauce. Cook on robata.
4. Just prior to serving, dip skewer into the yakitori sauce, cook off sauce on robata
5. Place skewers on serving dish
6. Garnish sea bass with chives
7. Place on serving dish
8. Serve
MANAGE YOUR RECIPES
INGREDIENTS
1. Take the meat out of the shell
2. Add the butter and then the salt
3. Keep the shell on low heat
4. Cook the lobster for about 3 minutes, making sure is medium well
5. Cut the lobster in about 5 to 6 pieces
6. Put the meat back in the shell
7. Add the sauce on top of the lobster
8. Garnish it with fresh chives and lemon wedge
MANAGE YOUR RECIPES
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