chicken salad
serves 6
2 lb boneless chicken thighs or breasts, cooked and chopped
1/2 cup sliced almonds
1 cup mayonnaise
1 tbsp dijon mustard
2 stalks celery, diced
1/2 red onion, diced
2 tbsp parsley, chopped
1 tbsp dried tarragon
1 lemon, juiced
salt and pepper, to taste
Mis everything together until well combined. Chill in the fridge until you're ready to serve.
japanese beef & rice bowls - thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice.
japanese gyudon
serves 4
2 medium onions
1 lb very thinly sliced beef (fatty beef druck, ribeye or sukiyaki beef)
2 tsp sugar
2 tbsp mirin or rice wine
2 tbsp soy sauce
1 cup chicken or dashi stock
4 eggs
4 cups cooked white rice
1 scalliion
2 tsp toasted sesame seeds
Heat 2 tbsp oil in a large skillet over medium high hear and cook for about 10 mins, stirring often.
Add the beef and sugar, and cook until beef is slightly browned. Add the wine, soy sauce and stock. Bring to a simmer and cook for about 10-15 mins to reduce the stock into a thin sauce. Taste for seasoning, and add a little more soy sauce if needed.
Meanwhile, heat another couple tablespoons of oil in a cast iron or non-stick skillet. Cook the eggs sunny-side up. You can cook them in batches if needed. The yolks should still be runny.
When the beef is done simmering, divide the rice among 4 bowls, and top with the beef and an egg for each bowl. Garnish with chopped scallion and toasted sesame seeds, if using.
