Here’s one from my wife’s playbook. Simple, so delicious and versatile. I cooked it in ten minutes last night with dark meat chicken, garlic chives (nira) and slivers of carrot. Here’s what you do: cut about a pound of bones dark meat (or white if you like) into bite-size…
This is a quick recipe to make, and is great for cold weather, paired with a Sapporo or even some sake for a comfortable night at home. Yield: 2 servings Time: 20 minutes Ingredients 1/2 pound thigh chicken (chopped) 6-8 shitake mushrooms (quartered) 1 carrot (chopped) 1 bunch of broccoli (chopped) Spices 2 tbsp soy sauce 1 tbsp mirin 2 tbsp sugar 2 tbsp sake dash salt Preparation Mix spices (soy sauce, mirin, sugar, sake) and 1/2 cup water in a small bowl Heat oil in a saucepan Add chicken to the saucepan and sauté for 2 minutes Add carrot and sauté for 3 minutes Add shitake and broccoli and stir Add mixed spices and boil for 10-15 minutes over medium heat, stirring occasionally, until liquid is nearly evaporated.
Last month I made this oyako donburi bento but apparently forgot to do a post about it. I am still hoping that one day my family will get over their Mr. Pikko-instilled fear of green onions and let me cook it into the food. My donburi looks so drab without anything to contrast the yellow and brown. I’ve really been slacking off with the food diary thing. It’s such a pain… but still, I’m still exercising at least 3 times a week and as of today am down 4.1 pounds for the year! Bentos have faded away again, but hopefully I can get myself back into it now that the kids are miraculously getting to school early almost every day on…
