Golden Kimizu Sauce

17Nov09

http://1tess.wordpress.comThis meal is very pretty with slices of the palest pink chicken breast, bright green asparagus, and golden sauce. The breast is steamed with lemon slices and sake so it’s luscious and juicy. The kimizu sauce is made with egg yolks, sugar, and vinegar so it is sweet and smooth. I discovered that sometimes Ms. Shimbo adds a little Japanese mustard, and the bit of heat wakes up the flavors. The other advantage of this meal is that it is equally satisfying hot, room temperature, or cold. J. took a container to eat on the road. And in the creative spirit of wafu pasta, I finished it for dinner on spaghetti.

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Filed under: Japanese Food, Mushimono, Poultry, Salads, Dressings, and Sauces, Steaming, chicken   |  3 Comments

Chicken and Chestnuts

14Nov09

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Chestnuts are an autumn favorite in Japan. And chestnuts are now a favorite of mine; this is the third time I’ve made this special recipe and is the best. Frozen, peeled chestnuts are a reasonable compromise for convenience. Using skinless, boneless chicken thighs, though more expensive, are a convenience well worth the cost. To replace the extra flavor added by cooking meat on the bone, I used a cup of strong homemade chicken stock rather than the dashi. If you are concerned that this compromises the Japanese flavor, you could add a piece of kombu as the food cooks, or add shiitake. By caramelizing the sugar before adding the chicken, I could be sure that the sugar really did darken and deepen the flavor. This is now a recipe I can make more than once a year. I think we will enjoy!

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Filed under: Japanese Food, Nimono, Simmering, chicken   |  5 Comments
Tags: chestnuts

Crisp Rolled Chicken: Tori no Maki-age

26Sep09

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Save this dish for a special occasion! Tastefully presented with colorful and edible embellishments, it is elegant and delicious. Though it is not difficult to make, it’s not a recipe that can be prepared in haste. Chicken breasts are pounded thin, painted with a miso mirin mixture, covered with shiso leaves and bacon, then rolled, [...]

Filed under: Agemono, Deep-Frying, Poultry, chicken   |  1 Comment
Tags: shiso

San Shoku Donburi: Three-Color Rice Bowl

26Aug09

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This is another donburi, a bowl of rice topped with soy-simmered finely ground chicken. It’s a recipe from one of my other Japanese cook books,
“Washoku – Recipes from the Japanese Home Kitchen.” I was inspired by the Washoku Warriors, a group of food-bloggers who are planning to cook through Elizabeth Andoh’s book. Their posts about [...]

Filed under: Gohanmono, Grilling and Pan-Frying, Rice, Yakimono, chicken   |  12 Comments
Tags: donburi

Another Versatile Summer Recipe

19Jul09

Tori nambon-zuke (chicken in spicy vinegar marinade) is another favorite of mine. This Portuguese-influenced recipe is very useful for your summer repertoire because it can be prepared ahead of time—in fact it will keep as long as five days in the refrigerator—and can be served hot or cold.

Filed under: Grilling and Pan-Frying, Tsukemono, Western Influenced food, Yakimono, chicken   |  2 Comments
Tags: summer recipes