Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette

There is something about meat on a stick that is just fun to eat and I wanted to inject a little bit more fun into my last dinner party. The end product: Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette.

The summer Olympics 2020 (held in 2021) in Japan just wrapped up. I did not watch as much of the games as I have in years past but definitely tuned in to see my old neighbors and new favorites win medals. I loved the competition of the games and they definitely made me miss all of my time in Japan. Thus, was born the inspiration for this dish.

Tokyo was home to the Olympic games, but one of my favorite cities in Japan is Kyoto. It is beautiful in all seasons – spring, summer, fall, and winter. Kyoto is full of amazing temples and pagodas and is also home to some amazing izakayas. Izakayas are informal Japanese bars that serve drinks and snacks. And Lord knows I love me a great pub atmosphere in any country and culture.

Izakayas usually serve a variety of small bites along with beer, sake, and whiskey. Common dishes include edamame, karaage, and your favorite protein and vegetable on skewers. The small bites on the plate attempt to replicate the options that you might experience.

Best Izakayas in Kyoto

1. Suiba Shijo Karawamachiten // Set in a vibrant part of central Kyoto where Shijo and Karawamachiten, this is the spot to enjoy fresh sashimi and sake.
   
2. Nikomiya Gaku // Classic Japense food in a classic Japanese building.
   
3. Onikai // Its a bit of a treasure hunt to find this gem which has no outdoor signage so start early.

Elk is native to North America. It is an unusual choice when it comes to Japanese flavors, but I’m just sold when it comes to the marriage between this game and the traditions of this part of the world. (Don’t believe me, check out my elk ramen!)

Lastly, why the wilted greens? The massive amounts of lettuce that I grew in my backyard garden were about to go to seed so this was my last chance to use it up in late summer. I try to be as no waste as possible and the nori vinegarette helps to add that traditional Asian flavor.

4.50 from 2 votes

Yakitori Elk with Pickled Shiitake, Wilted Greens and Nori Vinegarette

Servings 2 people

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating / Pickling Time 30 minutes mins

Total Time 55 minutes mins

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.

Course: Appetizer, Main Course

Cuisine: Fusion, Japanese

Keyword: Barbeque, Campfire

Did you make this recipe?

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