Salmon Musubi

Here is a recipe submitted by Tracey O., from Orange County, CA

Thanks Tracey! We really appreciate all the new recipes from you and are very glad you enjoy our products too!

Total Time: 2 hours 30 minutes

Prep: 30 minutes

Inactive: 2 hours

Smoked time: 45 minutes

 

For Smoked Salmon:

1/3 cup of yakitori sauce for marinade
8 ounces salmon

For the musubi:

1 sheet of Nori
1 cup of rice
yakitori sauce to brush over the fish and dipping sauce.

Here’s what you’ll do:

Marinade the salmon in the yakitori in a ziplock bag or air tight container for about an hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.

2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.

3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.

4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.

5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Musubi
Take the salmon out of the smoker and cut the salmon into 2” rectangles to fit in the musubi mold.

Note: You can also bake the salmon for 10-15 minutes or grill on a bar-b-que.

Place musubi mold on top of the nori sheet and place about ½ cup of rice in the double musubi mold.  If you have the regular size or smaller mold place enough rice to cover the bottom third of the mold.

Musubi1

Press the rice firmly and evenly.

Musubi2

Place salmon on the rice.  And brush the salmon with the yakitori sauce.

Musubi3

Place rice over the salmon and press firmly and evenly.  Pull the mold up and away from the musubi and wrap the nori around the rice and salmon.

Cut and serve with yakitori sauce on the side for dipping.

Musubi4

Pork Belly Sliders

Here is a recipe submitted by Tracey O., from Orange County, CA

Sounds amazing! We haven’t tried it yet but it sure looks yummy. Tracey has even included instructions for using a smoker.

Total Time: 2 hr 30 min

Prep: 30 minutes

Inactive: 2 hours

Cook: 8-10 minutes

FOR Smoked Pork belly:

1/3 cup yakitori sauce  basting

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons salt

1 tablespoon Black Pepper

1 pound Pork Belly

Here’s what you’ll do:

Combine the brown sugar, salt, chili powder, and black pepper.  Rub the mixture on the pork belly, cover with plastic wrap and let marinade for 1 hour.

Donabe

Basic Smoking Instructions for the Donabe Smoker, “Ibushi Gin”

  1. Line the bottom of the Donabe with the aluminum foil. Place a handful of smoke chips (about ½ ounce). *By lining the bottom with the aluminum foil, it will make the cleaning easier.
  2. Set the ingredients on the grates so that each ingredient won’t overlap each other. *Cut the ingredients into smaller pieces if necessary. Wipe off excess moisture and grease with the paper towel, if any. *If you like, season the ingredients to your taste, with salt, coarse pepper, etc. *Because the lower level grate will be hotter temperature, we recommend that you set the meat or thicker ingredients on the bottom level grate.
  3. Set the Donabe (with the ingredients) over high heat on the gas stove top (medium-high heat for the professional use high-calorie burner). Once the smoke starts to come out of the smoke chips (approximately 7-8 minutes), close with the lid. *Make sure the Donabe sits flat on the stove.*Do not light the smoke chips directly with the flame.
  4. Once the smoke starts to come out of the rim of the Donabe body (approximately 5-6 minutes after closing the lid) fill the rim with the water. Wait for 2-3 minutes and turn off the heat. *The water shouldn’t overflow from the rim.
  5. Let it sit with the lid on for 45 minutes. The ingredients are ready to eat! *The ingredients will be smoked with the carry-over heat after turning off the flame. Make sure not to open the lid meanwhile. The smoking time may vary depending on the ingredients. Adjust the smoking time according to your preference.

Brush the smoked pork belly with the yakitori sauce

PorkBelly

Serve the pork belly with steamed buns, micro greens, and radish with the yakitori sauce.

PorkBellySliders

 

Baked Egg Rolls

Here’s a little healthier twist to frying egg rolls. We baked them!

Here is what you’ll need:

3 chicken breasts – chopped, small pieces

3-4 green onions – finely chopped

1/3 cup original yakitori sauce

2 carrots – sliced into 1.5-2 inch matchsticks

1 zucchini- sliced into 1.5-2 inch matchsticks

1 package egg roll wrappers

1-2 tablespoons olive oil

Baking sheet and parchment paper

Here is what you’ll do:

In a large skillet, heat olive oil then add chicken. Cook for approximately 10-12 minutes (until most of the juices are absorbed) and chicken is cooked through. Reserve in a large bowl, and let chicken cool. Pre-heat oven to 400º. Slice your carrots, zucchini, and green onion then add to chicken along with 1/3 cup yakitori sauce and mix well. Take an egg roll wrapper and place some of the mixture on the bottom third of the wrapper and fold wrapper over leaving one third exposed, fold both ends in, then moisten top of wrapper with water and finish folding. Adjust amount of mixture in wrapper so that you may fold/roll them easily. Place each completed egg roll onto the parchment lined baking sheet. When finished, you will have approximately 14 egg rolls. Bake in the oven for 20-25 minutes, depending on how brown and crispy you prefer. Serve with a sweet and sour dipping sauce and enjoy!

Finished egg rolls

Finished egg rolls