Beef Negimaki, Bacon Wrapped Asparagus Yakitori, Gamja Jorim and Spring Mix Salad with Miso Vinegrette

Beef Negimaki and Bacon Wrapped Asparagus Yakitori:

When I lived in Atlanta, there was – and still is – a Japanese restaurant called Ru San’s. It was one of my favorite restaurants due to their wide selection of izakaya. The Beef Negimaki and Bacon Wrapped Asparagus Yakitori were two of the dishes that I have tried to replicate.

For the Beef Negimaki, I get the beef already sliced (for Sukiyaki) at a local Japanese market – Uwajimaya. I cut the green onions to size, then wrap with the beef around them – one piece at a time and then put onto the skewers. Same with the Asparagus, this time using the bacon. I then coat the meat with store bought Yakatori sauce (making it from scratch is pretty labor intensive and I don’t happen to have any chicken bones or sake laying around). Grill them – using indirect heat (since they do tend to flame up) – on high heat until cooked. Usually about 3 to 4 minutes a side.

Gamja Jorim:

Not too long ago, I had Gamja Jorim (감자 조림) for the first time at a local Korean Restaurant called Jang Choong Dong Wang Jok Bal (a.k.a. JCD Korean Restaurant). I found a recipe online and decided to give it a try. Next time, I think I’ll will broil the potatoes – after boiling them – in the oven to get them nice and crispy…

Spring Mix Salad with Miso Vinegrette:

The recipe for this can be found here.

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I went with a bottle of the Far West Vlaming from Logsdon Organic Farmhouse Ales.