| Once more I am calling attention to another Japanese recipe that I’ve made before, because it is a favorite meal of mine that deserves another look by my readers. |
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| First, I recommend it because it is delicious and satisfying—a sort of comfort even for those not familiar with Japanese food. What is not to like about a marinade with toasted sesame seeds, scallions, garlic, soy sauce, honey, and black pepper? |
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| Second, I commend this recipe because it is easy to make, especially if you buy boneless skinless chicken breasts, and if you use a mini-food processor to grind the sesame seeds. |
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| It’s interesting how the various times I’ve made this meal all look very different, perhaps a reflection of my changing state of mind and energy? My daughter was visiting for a couple of weeks, and then she left, and I felt as if the air went out of my balloon. I am still trying to get my breathe. |
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| The pictures with the black square plate were taken for this latest post about this recipe. Note the rice I served with the chicken: it is also a re-do of another favorite of mine: herb fried rice. Do give it a try. You will not be disappointed! |
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The herbs I used from my garden included shiso, basil, winter savory, and thyme. Plus I added some green peas. Very nice…
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Tess's Japanese Kitchen 
The current incarnation of your sesame chicken looks delightful, Tess. I will try this since I’m mad for sesame seeds and usually keep some in the freezer. Naturally, I’m without at the moment, but I need to place a Penzey’s order for several things. I don’t buy supermarket sesame seeds!
Were I to serve the chicken with herbed rice, do you think chives and basil would work well?
It’s difficult when a grown child visits and must leave — like losing them all over again. My thoughts are with you.
Marcia
Thanks Macia! I’m curious why you don’t buy supermarket sesame seeds? Or are you talking about the little containers shown with the herbs and spices? Those are overpriced and stale. I usually buy from the Korean store, but have used the seeds sold in the “Asian” section of my supermarket.
The herbs I used were from the garden: shiso, basil, summer savory, and thyme. Another time, I think omitting the shiso would have been better—it’s better on it’s own. Chive and basil sound good to me. And this time I used Japanese brown rice.
“like losing them all over again.”
Yes, that is what it feels like. Especially this time because she’s not returning to her job in Madrid. I can’t help worrying even though she has plans.
The only sesame seeds available at my markets are those in the small jars in the spice sections, and I don’t buy them for the reasons you cite — they are overpriced and stale or rather rancid, IMO. We have no Asian stores within a reasonable driving distance, so it’s Penzey’s for me.
It’s a good thing that your daughter has plans, but of course, you worry. You never stop being a mother, no matter how old the children.
Marcia