Chicken soboro is ground chicken cooked in shoyu, mirin, and sugar. It’s layered on top of rice and sprinkled with sake-cooked scrambled egg on top. It’s great for bentos and you could also use it as a filling for musubi without the egg. I made this the other day and my stepdaughter loved it, so […]
A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil. I know deep frying seems like a lot of work but as a side dish, it’s no big deal. […]
If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli. I imagine cooked chicken would be just as delicious. I keep a jar of it in the refrigerator and […]
