Japanese Inspired BBQ Menu

In lieu of a more traditional Labor Day BBQ, Jason and I decided to give things a little twist. We came up with a Japanese inspired BBQ meal. We pieced together recipes we found online, from the Nobu cookbook, and that we made up on our own to create what was probably one of our best meals in quite awhile. We are already looking forward to leftovers tomorrow! Follow the links for the recipes...

Beef Yakiniku skewers
Marinated Japanese style chicken thigh skewers
Shrimp skewers
Soba noodle salad with scallions and cabbage
Green beans in a black bean paste dressing
Tomato ceviche, Nobu style

Soba Noodles with Scallions and Cabbage

(adapted from yummly.com)
8 oz soba noodles
1/3 cup soy sauce
1/4 cup tahini
2 Tbsp plus 1 tsp brown sugar
1/4 cup chili oil
1/4 cup sesame oil
2 Tbsp brown rice vinegar
1 Tbsp red wine vinegar
1 bunch scallions, sliced thinly on the diagonal
1 1/2 cups thinly shredded cabbage
handful chopped cilantro

- Pour soy sauce into a small sauce pan and reduce by half over high heat.

- Combine soy sauce, tahini, sugar, oils, and vinegars. Mix well.

- Bring a pot of water to a boil, cook soba noodles for 3 minutes and drain. Rinse with cold water.

- Combine noodles, sauce, and scallions in a large bowl and refrigerate

- Before serving, stir in cabbage and cilantro

Thai Beef Salad

This recipe is from My Grill by Australian Pete Evans. We brought this dish, along with my favorite spring rolls, and green beans in black bean sauce, to our good friends' house for a belated birthday celebration. The meal was a hit, the only downside, no leftovers!

Thai Beef Salad

Salt & pepper
1 pound filet
1 box asian brown rice noodles
3 green onions, sliced thinly on the diagonal
1 handful basil
1 handful mint
1 handful cilantro
2 Tablespoons chopped roasted peanuts

DRESSING
2 Tablespoons minced ginger
2 Tablespoons chopped cilantro sprigs
3 garlic cloves finely chopped
1 large red serrano pepper (or substitute with 2 small green thai peppers)
1 teaspoon honey
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
1 Tablespoon finely chopped lemongrass (inside white part only)
1 teaspoon sesame oil
3 Tablespoons extra-virgin olive oil

• Season the filet with salt and pepper
• Place filet on grill and cook approx. 4-5 minutes each side
• Let stand before slicing
• Cook the noodles according to directions, drain and rinse with cold water
• For the dressing: combine all ingredients in a jar and mix
• Toss the noodles with the dressing and add the torn herbs
• Slice the beef thinly on the diagonal and place on top of the noodles
• Top with the peanuts and serve