Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette
Equipment
- Bamboo Skewers
Ingredients
For the Yakitori...
- 1/2 cup mirin
- 1/2 cup rice vinegar
- 1/4 cup sake
- 3 tbsp brown sugar
- 3 tbsp soy sauce
- 1 lb elk filet
For the Pickled Mushrooms...
- 2 cups shiitake mushrooms
- 3 tbsp sugar
- 3 tbsp sherry vinegar
- 3 tbsp soy sauce
- 1 inch ginger peeled and sliced
For the Wilted Greens with Nori Vinegarette...
- 2 tbsp nori seaweed powder or nori furikake
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1/4 cup oil
- 10-12 large lettuce leaves
- daikon shredded
Instructions
- Start with pickling the mushrooms. In a small saucepan, heat sugar, sherry vinegar, and soy sauce. When sugar is dissolved, pour warm liquid over shiitakes and ginger. Chill for at least 30 minutes or can be made up to 2 weeks in advance.
- Next, prepare the salad dressing. Whisk together seaweed powder, rice vinegar, soy sauce, mirin, and oil. Set aside.
- For the yakitori, stir together mirin, rice vinegar, sake, brown sugar, and soy sauce. Marinate elk for 30 minutes. Slice elk into thin strips and thread on bamboo skews.
- Heat barbeque or campfire. Grill skewers for 1-2 minutes per side. In the last minutes of cooking, add lettuce to the grill until wilted. Plate the skewers and lettuce, topping greens with dressing. Serve with mushrooms and shredded daikon.