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Japanese 7-Spice Beef Skewers With Brussels Sprouts Salad

Japanese 7-Spice Beef Skewers With Brussels Sprouts Salad



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Try this Japanese street food at home

Photo courtesy of McCormick

Grilled meat skewers, or yakitori, are a popular street and bar food in Japan. A pickled Brussels sprouts salad adds crunch and bright flavor.

Recipe courtesy of McCormick

Notes

Total time incorporates cooling.

Ingredients

For the Japanese 7-spice beef skewers

  • 1/3 Cup mirin
  • 1/3 Cup soy sauce
  • 3 Tablespoons sake
  • 2 Tablespoons sugar
  • 1 Teaspoon sesame oil
  • 1/2 Teaspoon Japanese 7-Spice Blend (Shichimi Togarashi)
  • 1 Pound flank steak, sliced across the grain into thin slices
  • 2 Teaspoons cornstarch
  • 1 Tablespoon water

For the Brussels sprouts salad

  • 1/4 Cup rice wine vinegar
  • 2 Tablespoons sugar
  • 2 Tablespoons mirin
  • 1 Teaspoon sesame oil
  • 1/4 Teaspoon salt
  • 5 to 6 medium Brussels sprouts, cut into thin wedges (about 1 cup)
  • 1 Cup coarsely chopped radicchio
  • 1 Cup thinly sliced red bell pepper
  • 1 Teaspoon McCormick sesame seed, toasted

Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 24 small brussels sprouts (3/4 to 1 lb.)
  • 4 ounces thinly sliced prosciutto
  • 24 decorative toothpicks

Preheat oven to 450°. In a large bowl, whisk oil, syrup, salt, and pepper to blend. Trim brussels sprouts at base and remove any leathery outer leaves. Toss sprouts in oil mixture to coat well. Line a rimmed baking pan with foil and put sprouts in pan in a single layer.

Roast, tossing every 5 minutes, until sprouts are browned but tender-crisp, 10 to 12 minutes total. Remove from oven and let cool 10 minutes.

Meanwhile, cut each prosciutto slice into strips about 1 in. wide. Gently wrap each sprout lengthwise in a prosciutto strip. Insert a toothpick into the base of each sprout. Serve at room temperature.

Make ahead: Prepare through step 2 up to 1 day ahead chill, covered. Bring to room temperature, then proceed.

Note: Nutritional analysis is per 2-skewer serving.


Watch the video: Garlic Brussels Sprouts. Indian spicy brussel sprouts. Desi Delight (August 2022).