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Video: Make Japanese cuisine on the grill

TODAY
updated 7/3/2007 10:21:55 AM ET 2007-07-03T14:21:55

Are you looking to update your cookout menu with something a little unexpected and exotic? Why not try some delicious recipes from abroad? Chef Vernon Cardenas, Executive Chef of Katana, and Tom Cardenas, V.P. of Operations Katana, share several classy Japanese dishes that are sure to rival your hamburger staple:


Recipe: Chilean Sea Bass with Yakitori Sauce (on this page)


Recipe: Lobster Tail Yuzu kosho (on this page)

Recipe: Tomato Maki (on this page) Recipe: Aspara Maki (grilled asparagus with smoked bacon) (on this page)

Chef Vernon Cardenas landed the opening Executive Chef duties of the flagship Sushi Roku Restaurant in 1997. He has since overseen two more Sushi Roku restaurants and he has had the opportunity to use his magic touch on the ultra-hip restaurant Katana, which opened in 2001 on the famed Sunset Strip.

Tom Cardenas joined the Innovative Dining Group to be the opening General Manager of Sushi Roku Santa Monica; after opening Sushi Roku Pasadena and Katana restaurant as the General Manager, Tom was promoted to Director of Operations where he now oversees the management team, service, food, and daily operations of all of IDG’s concepts. 

Recipe: Tomato Maki

Ingredients
  • 4 each cherry tomato
  • 1 1/2 slice smoked bacon, (cut in half lengthwise and widthwise)
  • 1 pinch salt and pepper mixture
Preparation

1. Cut the bacon into 4 pieces
2. Roll the bacon around the cherry tomato
3. Put bacon-wrapped tomatoes on skewer
4. Season with salt and pepper
5. Cook until golden-brown
6. Place on serving dish

Serving Size

Serves 4 people

Recipe: Aspara Maki (grilled asparagus with smoked bacon)

Ingredients
Preparation

1. Blanch the peeled and trimmed asparagus
2. Rolled the bacon around the asparagus
3. Place bacon-wrapped asparagus on skewer
4. Season bacon with salt and pepper
5. Cook until golden-brown
6. Place on serving dish

Recipe: Chilean Sea Bass with Yakitori Sauce

Ingredients
  • 2 oz. Chilean sea bass (5 Pieces)
  • 1 pinch sea salt
  • 1 pinch chives, finely diced
  • For sauce:
  • Mirin (sweet cooking sake)**
  • Soy sauce**
  • Sake (cooking sake)**
  • Sugar
Preparation

For the sauce: Partially cover pot and boil until alcohol is burned off. Place into clean container. Place clean container into ice bath until cooled. Cover, label, and refrigerate.

For fish: 1. Season sea bass with sea salt
2. Place on robata grill.
3. Half-way through the cooking process, dip the skewer in the yakitori sauce. Cook on robata.
4. Just prior to serving, dip skewer into the yakitori sauce, cook off sauce on robata
5. Place skewers on serving dish
6. Garnish sea bass with chives
7. Place on serving dish
8. Serve

Recipe: Lobster Tail Yuzu kosho

Ingredients
  • 1/2 pc lobster tail
  • 2 oz Yuzu kosho sauce
  • 1 oz clarified butter
  • 1 pinch Yuzu Kosho shallots sauce
Preparation

1. Take the meat out of the shell
2. Add the butter and then the salt
3. Keep the shell on low heat
4. Cook the lobster for about 3 minutes, making sure is medium well
5. Cut the lobster in about 5 to 6 pieces
6. Put the meat back in the shell
7. Add the sauce on top of the lobster

8. Garnish it with fresh chives and lemon wedge

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