Negima Yakitori [also known as: Chicken + Scallion Skewers with Yakitori Sauce] (The New Classics Cookbook by Saveur Magazine, page 17, Chapter 1: Appetizers, Section 1: Hors d’Oeuvres, 2014)

Serves 6-8.

Ingredients:

• 4 whole, bone-in chicken legs
• 2 cups mirin
• 2 cups soy sauce
• 1 cup dry sake
• 2 tablespoons packed dark brown sugar
• 2 teaspoons freshly ground black pepper
• 16 large scallions, cut into 1″ pieces
• 1 2″ piece ginger, peeled + thinly sliced
• 16 bamboo skewers, soaked in water 30 minutes

Directions:

1. Make the yakitori sauce:  Arrange an oven rack 4″ from broiler.  Heat broiler.  Remove the bones from the chicken legs + cut bones into small pieces.  Cut chicken meat into 0.25″-thick slices; refrigerate until ready to use.  Transfer the bones to a 4-quart saucepan + add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, + 1 cup water.  Bring it all to a boil, reduce the heat to medium-low, + cook 1.5 hours.  Pour through a fine-mesh sieve into a bowl and let the sauce cool.
2. Working with one skewer at a time, thread alternately between 4 slices of chicken + 3 pieces of white scallion parts, piercing chicken slices though their ends, forming folded slices + piercing white scallion parts perpendicular to skewer.
3. Build a medium fire in a charcoal grill or heat a gas grill to medium.  (Alternately, heat a cast-iron grill pan over medium-high heat.)  Add skewers + cook 6 minutes.  Brush with the yakitori sauce + continue cooking 2 minutes more.  Transfer to a serving plate, drizzle with more yakitori sauce, + serve immediately.

Portobello-Truffle Emulsion (Essential Emeril, 2015, page 34)

Ingredients:

• 1 portobello mushroom, stem removed
• 2 tablespoons olive oil
• Salt
• Pepper
• 1 large egg
• 0.5 teaspoon fresh lemon juice
• 1 teaspoon minced shallot
• 0.5 teaspoon minced garlic
• 0.75 cup vegetable oil
• 0.25 cup + 2 tablespoons white truffle oil

Directions:

1. Preheat the oven to 400 degrees F.
2. Rub the mushroom with the olive oil, then season lightly with salt + pepper.  Place the mushroom gill side down on a small baking sheet and roast for 15 minutes.  Remove from the oven and let it cool slightly.  Chop the mushroom into small dice.
3. Put the egg and lemon juice in a blender and process until frothy.  Add the shallot and garlic and process briefly, then add the mushroom and puree until very smooth.  With the blender running, add the vegetable and truffle oils in a very slow, steady stream through the lid until a thick emulsion is formed.  Season with salt and pepper to taste.  If using within an hour, keep at room temperature; otherwise, refrigerate.