YAKITORI-STYLE PORK MEATBALL, STEAK, & VEGGIE FEAST
with rice and cucumber salad
- Soy
- Wheat
- Sesame
- Eggs
Ingredients
8 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
1 unit
Red Onion
5 teaspoon
Rice Wine Vinegar
1 unit
Zucchini
10 ounce
Bavette Steak
8 ounce
Grape Tomatoes
Wooden Skewers
2 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Ground Pork
2 unit
Scallions
¾ cup
Jasmine Rice
8 ounce
Shishito Peppers
6 ounce
Stir-Fry Sauce
(Contains: Soy, Wheat, Sesame)
1 unit
Cucumber
Not included in your delivery
1.25 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Preheat a well-oiled grill or grill pan to medium heat. Soak skewers in a shallow bowl (this helps prevent the skewers from burning!). Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. In a medium bowl, combine zucchini, 1 TBSP katsu sauce (be sure to measure, we sent more!), 1 tsp sugar, 1 TBSP oil, and a pinch of salt and pepper. Stir to evenly coat zucchini, then set aside.
Halve, peel, and cut onion into 1-inch-thick wedges. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions, separating whites from greens. Mince scallion whites.
Pat steak* dry with paper towels and cut into 1-inch cubes. In a second medium bowl, combine steak, 1 package stir fry sauce, and a pinch of pepper. Stir to coat; set aside.
In a large bowl, combine panko, 1 TBSP remaining katsu sauce (be sure to measure, we sent more!), and 1 tsp water. Stir until panko forms a paste. Add pork*, sesame seeds, scallion whites, salt (we used 1/2 tsp) and pepper. Mix until combined. Form into twelve 1-inch meatballs.
In a small pot, combine rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Thread marinated steak and about half the shishitos onto skewers, alternating 2 shishitos and steak (we used 4 skewers). Place on a baking sheet. Discard marinade in bowl.
Thread pork meatballs onto skewers, gently reforming and squeezing the meatballs onto the skewers to help them stick (we used 4 skewers with 3 meatballs per skewer). Place next to steak skewers on baking sheet.
Thread marinated zucchini, grape tomatoes, red onion wedges, and remaining shishitos onto remaining skewers, alternating veggies. Discard zucchini marinade.
Brush hot grill with more oil, or add another large drizzle of oil to hot grill pan. Add yakitori skewers to hot grill pan or grill (TIP: Depending on the size of your grill pan, you may need to work in batches! Remember to re-oil the pan inbetween batches if needed).
Grill skewers, covered, until steak and meatballs are cooked through, and veggies are tender and lightly charred, 4-5 minutes per side. (TIP: To "cover" your grill pan, use a baking sheet or a large metal bowl to cover the pan! Be sure to use an oven mitt or tongs to move the hot "lid"!)
Transfer cooked skewers to a cutting board or serving platter. Tent with foil if needed until ready to serve.
In a second large bowl, combine cucumber, scallion greens, 1 TBSP vinegar, 1 tsp water, ¼ tsp sugar, and a pinch of salt and pepper. Stir to combine.
In a small bowl, add mayo and remaining katsu sauce. Stir to combine.
Serve yakitori-style skewers with katsu mayo and remaining stir fry sauce as dippers. Serve with rice and cucumber salad on the side.
