Recipe

Lazy Yakitori

(The picture is from my first try so it not seared enough and doesn’t have any fresh green onions).

It is a nice and quick — if you have already the Yakitori sauce — that goes as well with rice as by itself.

It is the best with chicken thighs, but chicken breast or even legs work as well. If you can, cook the chicken with the skin for more flavor and texture ;).


Ingredients:


  1. Separate the green onions into white and green parts.
  2. Cut the white part into 2cm pieces,
  3. Slice thinly the green part and keep it for later.
  4. Cut the chicken in pieces of about 2*1*1 cm.
  5. Preheat a pan with a little bit of oil on high heat.
  6. Sear the chicken, it’s fine if it slightly get burned.
  7. When the chicken is half “seared” add the green onions and keep the heat high.
  8. When the chicken is seared, reduce the heat to medium-high and add the sauce and half of the green onions. Stir fry to get all the caramelized/burned part but avoid overcooking the sauce.
  9. Dish it up, and add the rest of the green onions.

Enjoy 😉

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Trip to Japan

Japan: Week 5

Hey! It’s Sunday, time to review what yummy stuff I had this week.

Let’s be logical, and start from Monday. As usually, lunch at the Japanese restaurant. That day it was a meatball with a sauce that seemed to be like between goulash and Okonomyaki sauce. Reaaaally good.

For dinner, I did another try on Crispy Shrimpy in the oven, aaaand… I still don’t know how to make that bloody oven work properly. But it was fine.

On Tuesday the main dish was tempura fish. The fish was so soft that you actually eat it with the bones but don’t feel them. And as side dish there were two mini sausages and bamboo shouts salad.

For dinner I decided to make some Udon in a miso soup, with Konjaku, green onions, Wakame seaweeds, eggs and sesame oil. But I made way too much — like 1L of soup — and didn’t have any proper bowl to eat it, soooo … Simply ate it straight out of the pot =D Soooo good!

Wednesday was Katsu day. With some cabbage salad and a ball of potato salad. I really love that restaurant! And for dinner I had my team over at my place and we had a Burger party. I made 4 different kinds of burgers — Triple Crisp, Chicken Curry, Classical and an experimental pepper sauce one — and 5 burger of each kind, for a total of 20 burgers. It was a fun party with a lot of drinks — and I got a bottle of sake — and a lot of food as I additionally made some fries and guacamole, and my teammates bring chips and ice creams.

The next day — as my kitchen was a pure chaos — I didn’t have breakfast at home and just picked up some “Donuts with Bean Paste” from the convenience store. They are so yummy, not to sweet but just sweet enough.

And for lunch it was cold Soba noodles topped with Nori seaweeds and I guess grated daikon. Additionally you can add some green onions and wasabi — which I did — for more flavors. I really liked it. And as side dish, that stir-fried veggies I like and some rice topped with powdered pickled plums. I need to find this powder cause it so nice on rice. For dinner simply had some grilled fish on rice.

On Friday, I forgot that we had the lunch Seminar so didn’t have any food and had to run under the rain to get some Onigiris from the convenience store. By the way, simple onigiris but really yummy, I should try to do some at home. Then in the evening there was a “Farewell Party” at work with a looooot of food and even more alcohol. So I had some sushis, some deep-fried  potato thingy, some “Chicago style” pizza — but mainly sushis as everybody was excited about western food and I prefer sushis =D —  and drunk some beer, wine, sake — and red sake which is like a mix of rosé and sake — tequila and some Yomeishu which is like sweet sake with a ton of herbs. And most of all I discussed with a lot of people. So it was very lovely.

And during the party we decided to go out for a drink on Saturday. So Since we finish quite late on Friday, I woke up late on Saturday, and mainly took care of my flat and rested. Then I started walking to Ibaraki-shi station to go out, and instead of going through the town, I took the road passing next to the nearby Golf club. Really lovely walk, very calm but a little bit longer.

So I arrived at Ibaraki-shi station a little bit early and waited there, but nobody was arriving. I started thinking that perhaps I misunderstood something and as I don’t have a Japanese phone number I was a little bit worried. But a colleague of mine arrived soon after and explained me that it will be only us as everybody else is still hungover from Friday’s party. So we tried to go to the best Yakitori restaurant/bar of the area but it was fully booked — next time we will reserve >.< — and walked around and got to another Yakitori restaurant: とりのねぐら 阪急茨木店. It was a very lively restaurant with a lot of figurines around the shop. We got places at the bar in front of a collection of One Piece figurines.

Started with a beer and the sort of Karaage in sauce.

Then we started getting all the different dishes. With first chicken sashimi, served with soy sauce, soy and vinegar sauce, grated garlic, ginger, wasabi and chili. Just soooo good. Then we got raw octopus with diced wasabi, a must try definitely.

Then the plate of Yakitori arrived. So I guess it was 4 of simple chicken, 2 traditional scallion and chicken, 2 chicken hearts one and 2 of some other chicken organ. Everything was delicious. On the left of the picture you can also see some tofu with wasabi and sliced perilla leaf.

We had additionally some Karaage — sorry no picture — and I got some sake. And it is very interesting how they pour the sake.So you get that wooden cube with the glass inside and they pour the sake in the glass until it overflows and fill the cube to the half. Then you drink from the glass and when the glass is empty you refill it with the cube.

Then we had some chicken meatball in sauce and with cheese.

And my colleague explained me that this Yakitori restaurant does also Okinawa — that the Japanese tropical island — style food. So we shared some Okinawa style udon with pork and pink ginger. I really loved that restaurant and Yakitoris in general.

Then it was time to drink. So we went to a bar called the “Lazy Bar”. It is a very lovely bar with a big choice of drinks. And the barman was really nice. So we had a lot of drinks, like really a lot. Going from Hawaiian vodka — very good one — to whisky, awamori, sake aaaaaand I finally tried Absinthe. Really a nice evening, but the walk home is still a pain >.<

So today I woke up late again, and had a lazy day with some cleaning, watching stuff and etc… I was slightly hungover in the morning but it went away pretty fast. And as I really enjoyed yakitori, I decided to try to do some at home but without skewers and grill. So I created the “Lazy Yakitori” that you do in a pan. And I must say it was pretty good, so will publish the recipe in the next days.

Now will go to sleep so see you next time! 😉

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Recipe

Chicken Shashlik

Hello, hello!

So today we are having a very simple recipe but that is just soooo yummy! Shashlik is the main dish that people have at barbecues in Russia — or at least in my family and in friends’ families. It is skewers of big chunks of marinated meat. There are many different way of marinating the meat — each family have there own — so I’ll present you my moms one that is extremely simple and just awesome — not biased at all!

By the way I don’t have access to a barbecue at the moment so I did it in a pan. It is still yummy but the smokiness of a wooden fire is always better 😉

Ah! And last thing, in my family we generally do it from chicken legs. You separate the drumstick and cut — or actually if I am at my house in Russia I chop it with an ax *evil laugh*  — the thigh in two. You marinate and cook it with the bone and the skin. But you can as well do it with chicken breasts — as I did today — or even with other meats like pork for example.


Ingredients for one chicken breast:

  • One chicken breast — No way!!!
  • One onion
  • 2 tablespoons of vinegar (better use apple or cider vinegar, but it works with other vinegar like rice one)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

  1. Cut the onion in four and separate the petals.
  2. Slice the chicken breast in 1.5-2cm chunks.
  3. Mix everything in a bowl, and leave it to marinate for at least 30 minutes but it is best at 2 hours of marinating
    1. If you do it on a barbecue: Alternate chicken and onion on the skewer an cook on a high heat
    2. If you cook it in a pan: Preheat some oil at medium-high to high heat, sear the chicken on at least to side then add the onions and the remaining marinade.
  4. Cook until the chicken get golden brown or even slightly burned. The onions shall at least be soft. And it ready

Bonus: If you do it in the pan and the chicken is ready before the onion, remove the chicken from the pan and use a little bit of whiskey to deglaze the pan with the onions 😉

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Recettes

“El Pollo Mexicana” Burger

El pollo mexicana

Hey everybody! Longtime no posting, I had a lot of exam to write but I’m back!

I did this burger quite some time ago after being inspired during a Mexican dinner with some friends.

You can make it with chicken mince or a chicken breast, and you can even add some sour cream.

I hope you give it a try and enjoy it 😉


For 2 burgers:

  • Burger buns
  • 1 avocado
  • 1 tomato
  • 1 small onion or a shallot
  • 100gr of black beans
  • Cheddar
  • Half a lemon or lime
  • Some lettuce
  • 300gr of chicken mince or 2 chicken breasts
  • Spices:
    • Paprika (normal and smoked if you have)
    • Cayenne pepper
    • Black pepper
    • Chili powder
  • Optional: One big teaspoon of sour cream

  1. First mix one teaspoon of each spice together
  2. Dice thinly the onion (or shallot) and the tomato and mix them both with the juice of half a lemon (or lime). That makes a very simple salsa.
  3. Transform the beans in a paste by using a food processor or a pestle and mortar.
  4. Mash the avocado.
  5. Form patties from your chicken mince or butterfly the breasts.
  6. Cook your chicken on medium-high heat in a pan with a little bit of olive oil.
  7. Toast your buns.
  8. When the chicken is golden brown, add a dash of water and the spices and toss the chicken in those spices. As soon as the chicken is nicely covered with spices remove it from the heat. Otherwise the spices will burn.
  9. Finally build your burger (from bottom to top):
    1. Bottom bun
    2. Lettuce
    3. Beans paste
    4. Cheddar
    5. Optional: Sour cream
    6. Chicken in spices
    7. Mashed avocado
    8. Salsa
    9. Top bun

Bon appétit! =D

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Recipe

Crispy Deep Fried Chicken Wings

CrispyChickenWings

I finally managed to do THE crispy chicken wings that I wanted for a few month. I adapted the usual recipe with my little touch and it was awesome.


Ingredients:

  • 6 chicken wings
  • Buttermilk (or milk)
  • 4 tablespoons of wheat flour
  • 4 tablespoons of corn flour
  • Spices:
    • Paprika
    • Chili powder
    • Cayenne
    • Pepper / salt

  1. Cut in two the room temperature chicken wings.
  2. Put them in a bowl and pour enough buttermilk to nearly cover the wings, and marinate for 30 minutes.
  3. In another bowl, mix together the two flours and one teaspoons of each spice.
  4. Warm up your oil to 190°C (375°F).
  5. When the oil is ready and the wings are marinated, take the wings one by one out of the buttermilk and put them in the flour mix, pat them slightly to remove excess flour and put them in the oil. Do it by small batch to keep the oil at a good temperature.
  6. When it is golden-brown, remove the chicken wings out of the oil and put them on some fat absorbant towels.
  7. It ready!

Bon appétit 😉

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Experiements, Recipe

Cayenne and Okonomiyaki Chicken Wings

ChickenwingsOko

Those chicken wings have this nice “low and slow” heat, meaning that it does not feel hot at first but the more you eat the more heat you get.

You don’t have to marinate the chicken wings to make them awesome but marinating will make them awesomer (I know, I know I should same more awesome, but that does not sound awesome).

One of the idea that I want to try the next time I do this recipe is to add some pomegranate in the sauce or just as topping.


Ingredients for 12 chicken wings:

  • 12 chicken wings
  • Marinade (optional):
    • 4 tablespoons of apple vinegar
    • 1 tablespoons of Sweet chili sauce
    • Salt/pepper
  • Crispy crumbs:
    • 5 tablespoons of breadcrumbs
    • 1 teaspoon of sweet paprika
    • 1 teaspoon of smoked paprika
    • 1 teaspoon of cayenne pepper
    • 1 teaspoon of black pepper
    • Pinch of salt
    • 1 teaspoon of olive oil
  • Sauce:
    • 4 tablespoons of Okonomiyaki sauce
    • 1 tablespoons of Sweet and sour sauce
    • 1 tablespoons of soy sauce
    • 1 teaspoon of cayenne pepper

  1. Cut the chicken wings in two to have the drumsticks and the wing parts.
  2. Optional:
    1. Mix the marinade ingredients together.
    2. Put all the parts of the wings in a plastic food bag and pour the marinade over.
    3. Shake it (“like a polaroid picture”) to nicely cover all the chicken with the marinade.
    4. Let it marinade in the fridge overnight.
    5. Take the wings out of the fridge one hour before cooking them, so it gets to room temperature.
  3. Preheat your oven at 195°C (380°F).
  4. Mix the breadcrumbs and the spices in a bowl. If you don’t have any breadcrumbs you can use some hard bread, put it in a blender with the spices and the olive oil and blend it until you get the desired size of crumbs.
  5. Add the olive oil and mix it well. You might need to mix it with your hands.
  6. Roll the chicken wings in the breadcrumbs mix and put them then on an oven rack.
  7. Cook in the oven for 30-40 minutes or until it gets nice and crispy.
  8. Mix the sauce ingredients.
  9. Put your cooked chicken wings in a pan, without any oil, on high heat and add the sauce. Mix well for one minute and it is ready. You can top it with some sesame seeds or chopped green onions.

Bon appétit!

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Recipe

The “Shawarmarger”

Shawarger

This is a quite light and refreshing burger inspired by my Shawarma recipe.


Ingredients for a burger:

  • 180gr of minced chicken (or a butterflied chicken breast)
  • Lettuce
  • A slice of tomato
  • Onion
  • Spices:
    • Half a teaspoon cardamom
    • Half a teaspoon coriander
    • Half a teaspoon cumin
    • A dash of cinnamon
    • A dash of paprika
    • A dash of pepper
    • A dash of salt
  • A dash of olive oil
  • Tzatzíki sauce (will write a recipe soon)
  • Burger buns

  1. Mix the minced chicken with the spices and a dash of olive oil, and marinate it in the fridge for 2 hours.
  2. Form your patty and cook it in a pan on medium-high heat until golden-brown.
  3. Slices some onion and toast the buns
  4. Build the burger:
    1. Bottom bun
    2. Patty
    3. Tzatzíki sauce
    4. Onion
    5. Tomato
    6. Lettuce
    7. Top Bun

Bon appétit!

 

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