1/4 C "yakitori no tare"
1 T soy sauce
1 T mirin
1 T Rice Wine Vinegar
1 t white pepper
1/2 t chili oil
1 T grated ginger
2 cloves garlic, crushed and chopped fine
2 T chicken broth
1/2 head of cabbage, sliced as thin as possible on the mandolin slicer
enough Japanese rice for 2 bowls
- combine yakitori sauce, soy sauce, mirin, vinegar, white pepper, chili oil, ginger, and garlic in a plastic bag. Add the chicken breast and let marinate for at least 20 minutes. (I prefer about 45 minutes)
- After marinating, put the chicken into a lightly oiled frying pan on medium heat and cook through. add about half of the left over marinating liquid, and add chicken broth to thin out a little so it doesn't stick to the pan. Heat through.
- in a medium sized bowl, put rice, and then cabbage, and the chicken on top. And you're done!
4 cloves garlic, crushed
about 4 T olive oil
3-4 russet potatoes, washed well and diced (skins on)
salt & pepper to taste
1 t Herbes de Provence
- Preheat oven to "broil". Heat oil in a frying pan over medium heat. Add onions, and cook until translucent. Add garlic, and and turn heat to medium low. Keep stirring constantly until onions are a darker brown, but not burnt.
- Meanwhile, boil diced potatoes in water with about 1 T salt. Once potatoes are cooked through, transfer to a baking dish. Once the onions and garlic are done, pour all of the contents of the pan (including the oil!) on top of the potatoes. add herbes de provence, salt & pepper, and toss until all contents are evenly distributed.
- Put in oven under broiler until potatoes are a little crispy, but before the onions burn, about 5-8 minutes.
- Let cool for a few minutes. Serve hot.