Chicken
Chicken and Tomatillo Saute
May 2nd
Recipe: Chicken and Tomatillo Saute
Ingredients
- 12 chicken tenders
- 2 large onions – sliced thin
- 3 garlic cloves – chopped
- 3 tomatillos – chopped
- 1 large tomato – chopped
- 1 tsp. smoked paprika
- salt and pepper – to taste
- 3 tbs. olive oil
- 1/4 cup mirin
- 1/8 cup water
- 2 tbs. butter
- 2 tbs. ponzu
- 1 tsp. red chili sauce
- passion fruit (optional) – halve and scoop out contents – throw away skin
Instructions
- Preheat oven to 400 degrees.
- Season the chicken tenders with salt and pepper. Place oven safe saute pan over medium high heat. Add oil to the saute pan. When the oil is hot add the chicken tenders and brown on both sides, don’t cook the chicken all the way through because you will be cooking it more later.
- Take the chicken out of the pan, add oil and add the onions. Carmelize the onions, then add the garlic, papika salt and pepper. Cook for a few minutes, then add the tomatillos, tomatoes and chicken tenders. Place saute pan in oven and cook until the chicken is done.
- Take food out of the saute pan and place the pan over medium high heat. Add mirin, 1 tsp. passion fruit (if you’re using it), water, ponzu, butter and red chili sauce. Stir constantly until the sauce sticks to the spoon.
- Mix the sauce back into the chicken dish and serve.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
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Chipotle Chorizo Chicken and Potatoes
May 2nd
Recipe: Chipotle Chorizo Chicken and Potatoes
Ingredients
- 1 potato – peeled and quartered
- 2 medium sized onions – thinly sliced
- 4 cloves garlic – chopped
- 3 chipotle chorizo chicken sausage – cut into 1/3″-1/2″ cubes
- 4 serrano chilis – 2 chilis sliced into 1″ pieces, and 2 chilis sliced super thin
- 10 big basil leaves – chopped
- 1 tbs. smoked paprika
- 1 tbs. garlic red chili sauce
- 1/8 cup ponzu
- 1/4 cup mirin
- 1/4 cup water
- 1 tbs. butter
- parmesan cheese – to taste
- 1/4 cup mirin
- salt and pepper – to taste
Instructions
- Bring water to boil in sauce pan. Quarter the potatoes and add to boiling water until softened – not fully cooked, but close. Rinse potatoes in cold water to stop them from continuing to cook.
- Place saute pan over medium high heat. Add oil to pan and when the oil is hot, add the onions. When the onions turn translucent, add the garlic, serrano chilis and chipotle chorizo sausage. Cook for about 5 minutes, then add salt and pepper, ponzu, garlic red chili sauce and garlic. Cook for a minute then add the potato. Break the potato up with a spatula into smaller pieces. Cook for another 5 minutes then take the potatoes out of the pan and place in a serving bowl. Mix in the basil. Grate parmesan cheese over the top of the potatoes and cover.
- Place pan over medium high heat and add mirin, water and butter. Stir constantly until the sauce thickens so that it’ll coat a spoon, then pour the reduction into a small bowl. Mix the reduction back into the potato mixture and plate.
- Top with more grated parmesan cheese.
Cooking time (duration): 40
Number of servings (yield): 2
Meal type: dinner
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Chipotle Chicken Pot Pie
Feb 26th
Recipe: Chipotle Chicken Pot Pie
Ingredients
Chipotle Chicken Pot Pie
Chipotle Chicken Pot Pie
- 3 split chicken breasts – bone in – skin on
- 5 slices thick bacon strips
- 2 cups cheddar cheese – shredded
- 3 tbs. olive oil
- salt and pepper – to taste
- 3 tbs. smoked paprika
- 3 tbs. ancho chili pepper
- 1/4 cup chipotle in adobo sauce – minced
- 2 1/2 cups chicken broth
- 1 chicken bouillon cube
- 6 tbs. unsalted butter
- 3/8 cup flour – half of 3/4 cup
- 1/8 cup heavy cream
- 1 cup yellow onion – chopped
- 1 cup medium diced carrots – blanched for 2 minutes
- 5 oz. frozen peas
- 5 oz. frozen corn
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
For the pastry
- 1.5 cups all-purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking powder
- 1/4 cup vegetable shortening
- 1/8 cup cold unsalted butter, diced
- 1/4-1/2 cup ice water
- 1 egg beaten with 1 tbs. water, for egg wash
- 5 tbs. thyme
- 5 tbs. toasted sesame seeds (or gomasio)
- 4 tbs. red pepper flakes
- 2 tbs. flaked sea salt
- 2 tbs. cracked red pepper
- 3 tbs. smoked paprika
Instructions
- Preheat the overn to 350 degrees F.
- Place the chicken breasts on a baking dish and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 2-3 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven add the bacon and cook until the fat is rendered and the bacon is stiff. Remove the bacon from the pan, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.
- Add the flour and cook over low heat, stirring constantly, for two minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 1 tsp. salt, 1/4 tsp. pepper, and heavy cream. Add the cubed chicken, carrots, peas, corn, parsley, chipotle, cheddar cheese, ancho chili pepper, smoked paprika, crumbled bacon and cilantro. Mix well.
- For the pastry, mix the flour, smoked paprika, salt, thyme, sesame seeds, red pepper flakes, salt, pepper, and baking powder in a large bowl. Add the shortening and butter and cut with two knives until the butter and shortening were pea size. Mix the ice water slowly until the dough starts to stick together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Divide the dough in half and roll each piece to a 12-inch circle. Place one of the dough halves on the bottom of a pie tin. Add the chicken filling on top of the dough. Brush the outside edges of the dough with the egg wash, then place the other rolled-out dough on top. Pinch the corners of the dough to seal the pie. Brush the corner with the egg wash and brush the top of the pie with the egg wash. Make 5-6 slits in the top of the pie.
- Place the pie in the oven and bake for 60 minutes.
Cooking time (duration): 90
Number of servings (yield): 4
Meal type: dinner
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Hearty Chicken Soup
Feb 24th
Recipe: Hearty Chicken Soup
Ingredients
Hearty Chicken Soup
Hearty Chicken Soup
- 2 onions – chopped
- 6 cloves garlic – minced
- 6 cloves garlic – thinly sliced
- 6 really small cloves garlic – peeled whole
- 4 carrots – diced
- 4 celery stalks – diced
- 1 potato – cut to 1/3″ cubes
- 2 zucchini – cut into 1/3″ cubes
- 5-7 cups chicken broth
- 3-4 tbs. smoked paprika
- 1 ancho chili
- 6-8 sprigs thyme or 4-5 tbs. dried thyme
- 1 whole chicken roaster – shredded
- 1 stick butter
Instructions
- Place stock pan over medium heat and add 2 tbs. olive oil and stick of butter. When the butter has melted add the onion, carrot, celery, 6 small whole garlic cloves and potato. Cook for 5 minutes until the onion is translucent.
- Add thyme, smoked paprika, sliced garlic and pepper. Cook for 2 minutes. Add minced garlic and chicken. Cook for 2-3 minutes until the garlic smells irresistable. Add chicken broth, bring to a boil and reduce to a simmer.
- Cut open the ancho chili pepper and place face down on a pan over medium / medium high heat. Cook on each side for 1-2 minutes. Place ancho chili in a blender with 1 cup broth from stock pan. Blend till smooth.
- Add ancho broth back to stock pan.
- Continue to simmer soup for up to 1 hour until soup is thick and flavorful. At about 30 minutes into simmering, add zucchini and adjust seasoning (thyme, smoked paprika, salt and pepper).
- Enjoy!
Chicken Soup with additional Ancho and Chipotle Pepper
Variations
Chipotle would be great to add to this if you like spicy soup.
Sausage would also be a great addition. Start by cooking sausage, then when sausage is rendering fat, add onion and follow recipe as is.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: dinner
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Chicken, mahi mahi and shrimp baked in tomatillo sauce
Jan 25th
Recipe: Chicken, mahi mahi and shrimp baked in tomatillo sauce
Ingredients
1 lb chicken strips- 1 lb mahi mahi
- 12 frozen cooked shrimp
- 16 tomatillos – peeled and rinsed
- 5 poblano chilis – 2 halved – 2 diced – 1 sliced into strips
- 1 jalapeno – diced
- 3 chipotles in adobo sauce
- 2 heads cilantro – chopped
- 4 tbs ponzu sauce
- 1 head garlic – minced
- 8 tbs butter
- 1-2 cups feta cheese
- 1-2 cups cheddar cheese
- 3 tbs. smoked paprika
- 1 brown onion – diced
- 4-5 cups chicken broth
- 1 tomato chopped
- 1/2 cup sour cream
- salt and pepper to taste
Instructions
- Peel and wash tomatillos and place in sauce pan with 1/2 onions, 10 garlic cloves peeled, 1 head of cilantro, 2 poblano peppers deveined and deseeded. Cover with enough chicken broth so that it covers the top of the tomatillos. Bring to boil and simmer for about 5-10 minutes (until the tomatillos have softened – do not overcook it – the flavor will pay the price). When the tomatillos have softened, place in blender and puree (beware – hot liquids do not like being blended. Protect yourself). Make sure to add the liquid slowly. You want a thicker sauce.
- Place saute pan on medium – medium high heat and add 3 tbs olive oil and 4 tbs butter. When butter has melted, add 1.5 cups of diced onion and 2 cups of diced poblano peppers. Cook for two minutes, add 2 tbs smoked paprika, and 10 garlic cloves. Cook until onions are translucent or until the smell is so amazing that you don’t want to cook it anymore. Now add the tomatillo sauce to the saute pan and bring to a light simmer. Cook for two minutes.
- Now place chicken strips in a large ziplock bag, place the mahi mahi in a separate large ziplock bag and place the shrimp in another large ziplock bag. Pour tomatillo sauce into the chicken and mahi mahi bags – and roll the bag so that the meats are marinating in the sauce. Place chicken and mahi mahi in the refrigerator. You want to add enough tomatillo sauce to cover the meat. Do not use all the tomatillo sauce, you still need some for the shrimp.
- Place the saute pan back on the heat (with remaining tomatillo sauce in pan) and add 2 chipotle peppers, 1 jalapeno chopped and cook for a minute. Now dump it into the blender and puree. Once pureed cover the shrimp in this spicier tomatillo sauce and close and place in the refigerator. Marinating this overnight is ideal, but we all have time constraints.
- Now place 1 cup of rinsed brown rice and 2 1/4 cup chicken broth into small sauce pan. Add 4 tbs ponzu sauce, 1 tbs garlic chili paste, 1 tbs smoked paprika, 1 tbs butter and 1-2 crushed garlic cloves. Bring to a boil, then cover and reduce heat to low. Cook for 45 minutes. Preheat oven to 350. Dump each meat into a baking dish. Add grated cheddar cheese to the center of the baking dishes, and sprinkle feta cheese around the edges of the baking dish. Now the baking dishes should be covered with a combination of feta and cheddar cheese.
- When the rice is 30 minutes from being done – put the chicken into the oven – it will cook for about 20 minutes (you’ll have to check and see as it cooks). When the rice is about 20 miutes from being done – place the mahi mahi in the oven – it will cook for about 10 minutes (you’ll have to check and see as it cooks). When the rice is 10 minutes from being done – place the shrimp in the oven – this will cook for about 10 minutes (the shrimp are already cooked – you’re really just heating them up so they absorb the sauce).
- When the rice is done – fluff it with a fork. Spoon rice onto serving plates.
- Gently spoon the mahi mahi onto one half of the rice. Gently spoon the chicken onto the other half of the plate. Add shrimp to the plate wherever you want.
- Rinse out saute pan that had sauce in it and place over medium high heat. Add 2 tbs oil and 3 tbs butter. Add chili strips to pan and saute until they start to go limp – do not burn.
- Now add chopped tomato over the top of the dish, along with cilantro. Sprinkle additional red and green sauce over the plate for flavor and visual appeal. Now place the chili strips in the center of the dish – or however you want it.
- Eat
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
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Couscous w/ chicken and spices
Jan 22nd
Recipe: Couscous w/ chicken and spices
Ingredients
chickpea stew over couscous with chicken and spices
chickpea stew over couscous with chicken and spices
- 1 cup couscous
- 1 bunch cilantro – chopped
- 2 shallots – minced
- 2 tbs. garlic chili sauce
- Juice of 1 lemon – roughly
- 1/4 cup 1/4 cup extra virgin olive oil – good quality
- 2 tbs butter
- 1 cup chopped chicken – I use a store bought roaster
- salt and pepper – to taste
Instructions
- Cook the couscous according to instructions.
- Place non-stick saute pan over medium heat. Put olive oil and butter in pan.
- When the butter is melted add the shallots, garlic chili sauce, chicken, salt and pepper. Cook until shallots are translucent.
- Take pan off the heat. Add the couscous, lemon and cilantro.
- Mix lightly with a fork and serve.
Quick Notes
If you don’t like spicy, then replace the garlic chili sauce with garlic.
I like to cook this and top it with: http://www.thelotuscafe.org/chickpeas/chickpea-stew.html
Picture above is the chickpea stew over the couscous w/chicken and spices. Extra chopped tomato, chopped cilantro and sprinkled smoked paprika was added over the top of the dish. Chopped avocado would also be excellent.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
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Buffalo Wings Risotto
Dec 16th
Recipe: Buffalo Wing Risotto
Summary: Delicious re-use of buffalo chicken wings
Ingredients
- 1 large garlic clove – crushed
- 2 tsp dijon mustard
- 4 tsp. red curry paste
- 4 tbs. buffalo wing sauce
- 6-8 cups chicken broth
- 1/4 cup ponzu sauce
- 1 tsp. garlic red chili sauce
- pepper – to taste
- salt – to taste
- 3 tbs. vegetable oil
- 3 tbs. butter
- 1-2 cups chopped buffalo wings
- 1/4 cup onion
- 1 cup diced carrot
- 2 cups risotto
- 1/2 cup mirin
- 1 cup zucchini – finely chopped
- 1 cup grated parmesan cheese
Instructions
- Place chicken broth, dijon mustard, red curry paste, 1/4 cup ponzu sauce, garlic red chili sauce, garlic, pepper, buffalo chicken sauce in sauce pan over medium heat.
- In large soup pan heat oil, when oil is hot add the chopped buffalo chicken. Cook for 5 mintes. Add 1/4 cup of mirin, 1/4 cup ponzu sauce and 1/4 cup of chicken broth. Cook for 5 minutes. Scoop into bowl and set aside for later.
- In same pan that chicken was cooked in add 2 strips of bacon. Wait for fat to render – about 5 minutes. Place bacon in bowl with chicken for later.
- Add 2 tbs butter, when butter is melted add onion and carrot. Cook for 5 minutes. Add rice, stir. Add 1/4 cup mirin and cook till reduced. Start adding 1/2 cup of hot broth at a time. Cook and stir constantly until broth is gone, then add another 1/2 cup. Continue until the rice tastes close to done (note: it goes from not done to done pretty quickly – so pay attention).
- In small saute pan with oil and 1 tbs butter – add zucchini, 1 tsp red curry paste and pepper. Cook for 3 minutes and set aside.
- When the rice is almost ready to eat, add the chicken zucchini, bacon and parmesan. Continue stirring and adding 1/2 cup broth at a time – until it’s ready to eat.
- Place risotto in bowls and top with grated parmesan and pepper.
Cooking time (duration): 45
Number of servings (yield): 4
Meal type: dinner
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Tostones Stackable
Dec 13th
Recipe: Tostones Stackable
Summary: great stuff
Ingredients
- 2 green plantains
- 1 red onion – chopped
- 1 tomato – chopped
- 2 tbs. red wine vinegar
- Juice of 1 lime
- black pepper – to taste
- salt – to taste
- 1/4 cup olive oil vegetable oil
- 2 zucchini – 3/4″ slices
- 6 boneless chicken thighs
- 1/2 cup ponzu sauce
- 4 tbs. adobe sauce – i get mine from can of chipotles
- 1/4 cup white wine
- 1/4 cup mirin
- 4 tbs. butter
- 2 tbs. garlic red chili sauce
- 1 tsp. red curry paste
- 1 large onion – sliced into 1/8″ slices
- 4 garlic cloves – minced
- 1/4 cup chicken broth
- ~1/4 cup greek yogurt
- 2 tbs. dijon mustard
- 1/4 cup cilantro chopped
Instructions
- Mix red onion, tomato, red wine vinegar, lime juice, salt and pepper in a container of some sort. Set aside and let marinate.
- In large ziplock bag or tupperware add chicken breasts, 1/4 cup olive oil, 1 tsp red curry paste, 1 tbs. dijon mustard, 1/4 cup ponzu sauce, pepper and salt. Mix and let marinade as long as possible in refrigerator.
- Heat large skillet over med-high heat (I have an electric range and turn it to 6). When the pan is hot add 5 tbs. vegetable oil and add chicken from marinade. Cook chicken until seared on each side. Place chicken in oven dish and place in oven at 350 until chicken is cooked and ready to eat.
- Add onion and garlic to pan that cooked the chicken. Cook until the onion is softened, add 1 tbs. dijon mustard and 1/4 cup of ponzu sauce, salt and pepper. Add chicken (when the chicken is done cooking) and mix up. Take out the chicken, onions and garlic and set aside.
- Turn heat to high and add white wine and mirin. Bring to a boil and scrape the bottom of the pan to get the flavor. Add 1/4 cup of chicken broth and 4 tbs. butter. Stir constantly until the sauce is thick like a syrup. Set aside and let cool.
- Place saute pan over medium heat. Add 3 tbs. vegetable oil. When oil is hot, add zucchini. Cook for 3 minutes, stirring frequently. Add 4 tbs. of adobe sauce from chipotle can, salt and pepper. When zucchini is al dente, place inside of a sealable container.
- Peel the plantain, I cut off the ends and score the plantain skin pretty deep. Then I peel the plantain using the scores that I made. Cut plantain into 1 inch slices. Heat 1/4″ vegetable oil in small skillet over medium high heat. When the oil is hot, add plantain – turning once – about 1 minute per side. Take plantain off the heat and set on paper towels to drain oil. Smash the plantain using a heavy bowl, pan, utensil – anything heavy and flat on the bottom. You want the plantain to be smashed down to 1/4″ tall. Now add the smashed plantain to the hot oil and flip once – cook about 1 minute on each side. Take out of oil and place on paper towel to drain excess oil.
- Mix 1/8 cup of greek yogurt with 2 tbs. garlic red chili sauce. Now it’s time to plate it.
- Place plantains on plate. Add a dollop of greek yogurt, then a slice of zucchini, splash of zucchini sauce, slice of chicken, small dollop of the red onion salsa, splash of the wine syrup, and a splash of the yogurt / chili sauce. Splash the plate with chopped tomato and chopped cilantro.
Quick Notes
Sauce is very nice with this one, so make sure to give people the ability to add more sauce – both the white wine and the spicy yogurt.
I prefer to eat them with my hands. The plantain is strong enough to pick up and eat like a tostada.
Cooking time (duration): 45
Number of servings (yield): 2
Meal type: dinner
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Tortilla Soup
Dec 13th
Recipe: Tortilla Soup
Summary: Delicious hot soup
Ingredients
- 4 chicken thighs
- vegetable oil
- 2 onions – chopped
- 4 hot peppers – chopped (be smart here and taste the peppers as you use them to make sure that you’re soup isn’t too spicy for you)
- 4 chicken bouillon
- 4 garlic cloves – crushed
- 1/4 tsp. cayenne
- 3 tbs. ancho chili powder
- 3 tbs. smoked paprika
- 1 chipotle pepper
- 3 tbs. adobe sauce (from chipotle can)
- 5 cups water
- corn tortillas (6 whole tortillas, 2 tortillas cut into 1/4 inch strips)
- 1 medium tomato – chopped
- 1 bunch cilantro – chopped
- 1 cup cheddar cheese – grated
- 1 avocado – chopped
Instructions
- Heat saute pan to medium high and cook chicken thighs until juices run from the top of the chicken. Set chicken aside and let cool. Shred chicken when it has cooled.
- In small saute pan (big enough to fit a corn tortilla) add vegetable oil so that the oil is 1/2 inch deep in saute pan. Turn heat to medium high. When oil begins to faintly smoke add a corn tortilla. Let the tortilla fry until it is golden – then flip. Cook until the other side is golden. Take out tortilla and place on paper towel on a plate to let the oil drain. At the end – add the corn tortilla strips and these will fry up quickly – so keep a watchful eye.
- Heat wok on high heat. When hot add 3 tbs. vegetable oil. Add onion and hot peppers. Cook for 5-10 minutes. Add crushed chicken bouillon, crushed garlic. Cook for a minute. Add cayenne, ancho chili powder, smoked paprika and chipotle. Cook for a few minutes. Add water bring to a boil. Lower the heat and simmer for 10 minutes. Add crushed tortillas. Cooked for 1 minute. Blend soup. Dump soup back into wok and add shredded / chopped chicken.
- Place soup in bowls.
- Top soup with chopped tomato, cilantro, shredded cheese, corn tortilla strips and chopped avocado.
Quick Notes
For avocados I halve the avocado and take out the pit. Then using a not too sharp knife I slice the avocado both ways. Then using a spoon I take scoop it out of the skin. Then it’s ready to add to the soup, salad – whatever.
Be generous with the toppings that you add to the soup. It adds texture and flavor contrasts to your soup.
Variations
Add more or less hot peppers depending on your love of spicy. I like spicy – but if i’m serving it to anyone besides me, I have to tone it down for my guests.
Cooking time (duration): 60 min
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Mexican
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Buffalo Wing Stir Fry
Dec 10th
Recipe: Buffalo Wing Stir Fry
Summary: Great way to re-use buffalo wings
Ingredients
- 1 cup rice (white, brown, mixed – whatever you like – any grain will do)
- 1-3 tbs – chili garlic sauce
- 1/4-1/2 tsp premium fish sauce
- 6 tbs – ponzu sauce mirin
- 6-8 chicken wings
- 1/8-1/4 cup buffalo wing sauce
- 1/4 bottle of beer – I used Corona
- 1 large tomato – chopped
- 6 large basil leaves – chopped finely
- 1 onion – chopped
- 1/2 bell pepper – chopped
- 2 cloves garlic – finely minced
- 1 medium sized zucchini – chopped
- 5 tbs vegetable oil
- 4-7 tbs butter (modify based on your love of butter)
Instructions
- Place skillet over medium-high heat. Add vegetable oil and butter. When butter is melted add onion and bell peppers. Cook for about 5 minutes.
- Add 3 tbs ponzu, 1 tbs chili garlic sauce and a pinch of pepper and onions. Cook until onions have softened. Spoon onions and peppers into a bowl for later.
- Place wok or skillet over high heat. Add vegetable oil. When hot – add the chicken. Cook for 3 minutes.
- Add beer, 1 tbs chili garlic sauce, 3 tbs ponzu sauce and 1/4-1/2 tsp fish sauce. Cook until the liquids have reduced to about 1/4 cup.
- Add zucchini. Cook until the zucchini tastes al-dente but delicious to you.
- Add the onion and garlic from the bowl – mix and cook for 2 minutes.
- Add the rice and mix over heat for 1 minute.
- Take off the heat. Plate it. I use bowls to place the rice on the plates – because you can leave the bowl on to keep it hot while you make a sauce.
- Place skillet used to cook the buffalo chicken on high heat.
- Add mirin, 1 tbs chili garlic sauce. Stir furiously as the mirin boils off. After 2 minutes of having the mirin furiously boil. Add 2 tbs butter. Continue stiring furiously. Add 1/4 cup chicken stock. Continue to let the liquid boil off. When the liquid is holding to the spatula or spoon and looks like molasses take it off the heat.
- Add chopped tomato and basil on top off the rice and plate.
- Spoon the mirin sauce over the rice and on the edge of the plate (to allow people to dip their rice into the sauce).
Quick Notes
I was surprised it tasted as good as it did. Play with proportions based on how spicy, salty, sweet you like your food.
Variations
Try substituting rice with millet, quinoa or couscous.
Cooking time (duration): 40
Number of servings (yield): 3
Meal type: dinner
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