Grilled as you like it

Gobo-maki and Teriyaki Chicken Drumettes February 25, 2009

gobo-maki (rear) and teriyaki chicken drumettes (front)

Here are two of my favorite recipes from my family’s New Year’s celebration. They’re my grandma’s recipes and both are big hits with adults and kids alike. Since we use these recipes for New Year’s we often make double, triple, or more to make sure that no one misses out. I don’t just make these yummy chicken wings for New Year’s though; they’re great grilled or baked any time of year. Although my grandma doesn’t do this, I like to boil the marinade while the wings are cooking to make a thick, syrupy sauce to pour on top.

A note about working with gobo: it will brown when exposed to air, so cut it just before you put it in the marinade or cover it with water after you cut it to prevent browning.

Gobo-maki: flank-steak wrapped burdock root
by Grandma Suzie

1 lb piece flank steak
2 or 3 gobo (burdock root)
3/4 cup soy sauce
3/4 cup sugar
1/3 cup sake or mirin
1/4 tsp fresh grated ginger root
1 clove garlic, grated
2 Tbsp distilled vinegar
2 qt water
1 cup dashi
1/4 tsp salt
1 tsp sugar

Have your butcher tenderize the flank steak. Cut the meat into 3 strips each about 1 1/4 inches wide. The meat should be about 1/3 inch thick. Mix the soy sauce, 3/4 cup sugar, sake or mirin, ginger, and garlic. Marinate the steak for 3 hours. Remove the steak from the marinade and rinse thoroughly in cold water. Cut gobo into  strips about 10 to 12 inches long and 1/3  inch square. Combine dashi, salt, and sugar and boil. Remove from heat and soak gobo in this mixture for 2 hours. With a long string, tie 4 or 5 gobo strips at one end. Then secure one end of the meat. Wrap meat and string around burdock and tie string at the other end. Broil 15 minutes, basting with marinade. Cool and slice 1/2 inch thick. Garnish with parsley and dip in soy sauce and mustard.

Teriyaki Chicken Drumettes
adapted from Grandma Suzie’s recipe by Laurel

1 or 2 large packages of chicken drumettes or wings
1/2 cup soy sauce
1/2 cup sugar
1/4 cup mirin
2 cloves garlic, minced
1 inch piece of ginger, sliced

Stir together soy sauce, sugar, mirin, garlic, and ginger until the sugar is dissolved. Cover chicken with marinade. Adjust amount of marinade if needed to cover chicken, or make sure to turn chicken occasionally so that everything gets marinated evenly. Marinate for several hours or overnight.

Drain chicken and bake on foil-lined baking pan at 375 degrees F for 50 minutes.

If you like your wings extra-sticky, reduce the marinade to a thick sauce in a saucepan over low heat while the chicken is cooking.

copyright 2009, Laurel S.


One Response to “Gobo-maki and Teriyaki Chicken Drumettes”

  1. That sounds good I have never had gobo before but I had teriyaki chicken plenty of times.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit http://www.cookingandgrillinoutdoors.com

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