Does anyone have a good recipe for Yakimando? (Not sure of the spelling.)?

Answer 1

Yakimando

Ingredients
8oz Softened Cream Cheese
1/2C Cooked Peeled and Deveined Shrimp
2 Cloves Garlic
Fresh Peeled Ginger
Wonton Wrappers
Hot Oil
Egg Wash
Scallions

In a food processor or blener combine cream cheese, shrimp, garlic and 2 small slices of ginger. Puree till smooth. Fold in 4 TB of chopped scallions. Using one wonton wrapper at a time, place 2 tsp of mixture in center of wrapper and fold over, making a triangle and sealing edges with egg wash. Fry in hot oil for 2 - 3 minutes until crisp.

Yakimando are great dipped in this sauce!!! Give it a try:

Answer 2

Not sure what you are looking for but, here's a couple of guesses

Yakitori (Broiled Chicken, Scallions and Chicken Livers)

3 tbl Sake (rice wine)
1 tbl All purpose soy sauce
2 tsp Sugar
1 x 1 inch piece ginger root,
Cut into paper thin slices
8 x Chicken livers, trimmed of
All fat
2 whl chicken breasts or 4
Legs, boned and cut into 1
Inch pieces
8 x Scallions,including 3 inches
Of the green stems, cut into
1 x to 1 1/2 inch long pieces
1 1/2 cup Teriyaki sauce
Kona sansho (Japanese pepper

PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers. Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes. Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side.
Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.

OR
Yakimandu Dipping Sauce

4 tbl Soy sauce
1 x Garlic clove, minced
1/2 tsp Sugar
1 1/4 tsp Rice vinegar
1/4 tsp Ground chile pepper
4 tsp Minced green onion
1 1/4 tsp Sesame seeds, toasted
1 1/4 tsp Sesame oil

Combine all ingredients in a bowl and stir until everything is combined.

Answer 3

FamilyCorner.com Forums > Food > Recipe Exchange > Ethnic Foods > Yakimando (Korean Egg Rolls)

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cynstenquist09-29-2004, 09:23 PM
This recipe is hard for me to write down because my mother's way of measuring things is to use her knuckle joints. Palm up - each knuckle joints down to palm is a different measurement - I still haven't figured it out. LOL (I have americanized this recipe somewhat because I like alot more of the vegies - the traditional ones are pork, cabbage, been sprouts, maybe one other vegie and they are wrapped in an egg flour shell)

When I prepare these, I make enough to feed an army because my boys love them, they 're always inviting all their friends over and they are alot of work, so make alot!!

6 - 8 pkgs wonton skins (square 3 - 4" - best ones are from an oriental market)
2 lb. ground beef (thawed and pull out of fridge 30 min before or you'll freeze your fingers!)
1 - 1/2 lb. ground pork
1 head cabbage (washed and finely chopped)
1 - 2 lbs. bean sprouts (fresh - no brown spots, washed and chopped)
2 cups shredded carrots
1 pkg mushrooms (chopped)
1 med onion - chopped finely
1 bunch green onion (chopped - halfway up green stalk)
sesame seeds (toasted)
2 - 3 eggs
season to taste (I know this sounds wierd because the meat is raw - you're not eating the raw meat but you can taste a tiny bit of the vegies to see if flavor is ok.)

Seasonings:
soy sauce
sugar
fresh ground garlic
pepper
sesame seed oil

Preparation:
Mix all ingredients together in large bowl. I use both hands to mix everything together - almost like kneading bread. Add eggs and seasonings and mix very thoroughly.

Break an egg into small bowl(s) and add a little water - this is used to seal the edges of the skins.

I "roll" everything on wax paper and all 4 of my boys know how to roll yakimando!

Lay out wonton skins (the best ones have a nice potato or rice starch powder on them).
Dip finger into egg/water mixture and "paint" edges of skins. Drop one tsp. of mixture in middle of square skin. Roll up bottom first, bring in sides and finish rolling making sure the egg mixture makes good contact and seals in mixture. If skin tears, replace with another one - these torn ones burn easier.

I boil all my egg rolls first to precook meat - that way they are not in fryer for very long. I boil them for about 2 - 3 minutes - if you boil too long, the skins fall right off! These are good to eat boiled - this is my favorite. You can freeze them at this stage too (let cool down completely before storing in freezer bag).

After egg rolls have drained and cooled down a little, they need to look firm. Deep fry for 2 - 4 minutes. Serve hot with ketchup and wasabi sauce (Chinese horseradish), or Hot Mustard (pure mustard not prepared), or soycauce.

I know this sounds like alot of work, it is! But it is so well worth it!!!!!