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| | HOMEMADE UDON NOODLESudon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that the brand of flour used and relative humidity can impact how much water is needed to make the noodle dough. For best results, the dough should be on the dry side and should contain just enough moisture so it holds together shaggily; if needed, work in more water 1 tablespoon at a time, but err on the side of dry rather than wet. With resting and kneading, the dough will hydrate and become smooth, silky and elastic. The classic way to knead dough for udon is to stomp on it by foot, a good—and fun!—way to develop strong gluten structure; we put the dough in a doubled heavy-duty plastic bag before stepping on it (without shoes, of course) to ensure everything stays clean. If you find the dough is difficult to roll because of its elasticity, allow it intermittent rests. You can alternate between the two pieces, rolling one while the other relaxes. Do aim for a ⅛-inch thickness so the noodles aren’t too thick; they expand when boiled. Unlike most fresh noodles, this udon requires lengthy cooking—about 15 minutes of boiling—to attain the correct texture.MAKES ABOUT 1¾ POUNDS UNCOOKED (ABOUT 3 POUNDS COOKED)25 grams (1½ tablespoons) table salt1 cup warm water (about 100°F)520 grams (4 cups) all-purpose flourCornstarch, for dusting In a small bowl or a measuring cup, mix together the salt and warm water until the salt dissolves. Put the flour in a large bowl, add half of the saltwater and mix with a wooden spoon until the water is absorbed. Add the remaining saltwater and mix, using your hands once the water has been absorbed, until a very shaggy dough forms. If the mixture is very dry and won’t come together, mix in additional water 1 tablespoon at a time, but it’s best to err on the side of too little water than too much. Transfer to a 1-gallon heavy-duty zip-close bag, press out the air and partially seal the bag; let rest for 30 minutes. Place the bag with the dough inside another 1-gallon zip-close bag, press out the air and partially seal. Lay the bag on the floor and repeatedly step on the dough with your feet, being careful not to tear or puncture the plastic, until the dough is flattened and fills the bag to the edges. Remove the dough from the bag and set it on the counter. Fold it into thirds like a business letter, return it to the inner bag and partially seal both bags. Repeat the process 4 more times, until the dough is very smooth and elastic; after the fifth pressing, leave the dough flat (do not fold it into thirds). Seal the bags and let the dough rest at room temperature for at least 1 hour or refrigerate for up to 1 day (if refrigerated, let the dough stand at room temperature for about 1 hour before proceeding). Lightly dust a rimmed baking sheet and the counter with cornstarch. Remove the dough from the bags and set it on the counter. Using a chef’s knife, cut the dough in half. Return one piece to the inner bag and seal it. Using a rolling pin, roll out the second piece until it is ⅛ inch thick. The shape of the rolled dough doesn’t matter; it’s more important that the dough be of an even thickness. Dust the surface of the dough with cornstarch, then accordion-fold the dough into thirds; set it on a cutting board. Using a chef’s knife and a decisive cutting motion (do not use a sawing action), cut the dough crosswise into ⅛-inch-wide noodles. Unfold the noodles and transfer them to the prepared baking sheet, gently separating them; toss to lightly coat with cornstarch and cover with a kitchen towel. Roll and cut the remaining dough in the same way. In a large (at least 8-quart) pot, bring 5 quarts water to a boil. Using your hands, add the noodles to the pot, shaking them over the baking sheet to remove excess starch. Cook, stirring occasionally, until a noodle rinsed under cold water is tender, 10 to 15 minutes. Drain in a colander, rinse the noodles under running cold water and drain again. Tip: Don’t salt the cooking water for the udon. The noodles themselves contain a good amount of sodium (it helps develop structure and chewiness), so if the water is also salted, the noodles may end up overseasoned. After draining the noodles, it’s important to rinse them under running cold water to wash off excess starch and stop the cooking. https://www.177milkstreet.com/recipes/homemade-udon-noodles?allow_token=d3ebbafc-ecb6-461d-bb17-23cb74f71a95Tags:basic recipe, diy, japanese, noodles UDON NOODLES WITH SPICY MEAT AND MUSHROOM SAUCEthis meaty, umami-rich sauce from “Japanese Home Cooking” by Sonoko Sakai is a perfect match for thick, hearty udon noodles, whether you use homemade or store-bought. A salty fermented chili-bean paste called toban djan provides the spiciness; use the smaller dose if you’re sensitive to chili heat. If you’ve used the larger amount and still want more heat in the sauced noodles, offer a bottle of chili oil at the table.6 servings2 tablespoons toasted sesame oil8 ounces 80 percent lean ground beef8 ounces ground pork4 shiitake mushrooms, stemmed and finely chopped8 ounce can bamboo shoots, rinsed, drained and finely chopped (optional)2 medium garlic cloves, minced2 tablespoons minced fresh ginger2 cups low-sodium chicken broth1/4 cup sake1-2 tablespoons chili-bean sauce (toban djan)2 tablespoons miso, preferably red2 tablespoons soy sauce1 tablespoon mirin2 tablespoons cornstarch1 recipe (about 1¾ pounds) homemade udon noodles (p. TK), cooked, drained and rinsed4 scallions, thinly sliced on the diagonal1/2 English cucumber, cut into matchsticks In a large Dutch oven over medium-high, heat the sesame oil until shimmering. Add the ground beef and pork, then cook, stirring and breaking the meat into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Add the mushrooms, bamboo shoots (if using), garlic and ginger; cook, stirring, until fragrant, 1 to 2 minutes. Stir in the broth, sake, chili-bean sauce, miso, soy sauce and mirin. Bring to a simmer and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the liquid has reduced by half, 6 to 7 minutes. Meanwhile, in a small bowl, stir together the cornstarch and 2 tablespoons water; set aside. When the liquid is properly reduced, stir the cornstarch slurry to recombine, then stir it into the meat-mushroom mixture. Cook, stirring constantly, until the sauce returns to a simmer and has thickened, about 1 minute. Add the noodles to the pot, toss to combine with the sauce and cook, stirring, just until the noodles are heated through, 2 to 3 minutes. Divide among individual bowls and top with the scallions and cucumber.Tip: Don’t forget to stir the cornstarch-water slurry before adding it to the sauce. Upon standing, the starch settles to the bottom of the bowl, so stirring is necessary to recombine. After adding the slurry to the sauce, be sure to return to a simmer while stirring so the sauce thickens properly and doesn’t form starchy lumps.https://www.177milkstreet.com/recipes/udon-noodles-spicy-meat-mushroom-sauceTags:beef, japanese, noodles, pork Sourdough Japanese Milk BreadAmount Per Serving (1 bread) pullman loaf pan (small) Tangzhong 25 g bread flour 150 g whole milkDough 550 g bread flour 220 g whole milk 50 g butter, salted 30 g sugar 110 g starter fed and grown to its peak 65 g egg a really big one 10 g saltEgg wash egg 1 tbsp waterTopping 25 g butter, melted First start out by melting 50g butter. Then make the tangzhong. To a microwave safe bowl add: 150g whole milk and 25g bread flour. Mix it up. Put it in the microwave on full. Take the temperature once in a while, it needs to be at least 65°C/150°F. Then mix it up until it’s completely uniform.Make the dough Then it’s time to mix the dough. To a medium bowl add: 550g bread flour, 30g sugar and 10g salt Mix it until it’s distributed. Grab 220g ice cold whole milk. Add the melted butter and the tangzhong. Make sure the temperature is below 35°C/95°F. Then to the main dough add: 110g sourdough starter and 65g egg. Then add the milk mixture to the top of the flour. Combine all the ingredients until you have a shaggy dough. Then move everything to your counter and knead the dough. Add more flour as needed to get a tacky, but not sticky dough.Shape the dough Divide the dough into 5 equally sized pieces and shape each piece into a ball. Then grab a rolling pin and a dough ball and roll it into a long oval and then roll it up tightly. Using the rolling pin, roll that into a long strip, and roll it up tightly. Continue with all the other dough balls until you have 5 little rolled logs. Then grab a small Pullman loaf pan and spray the pan with baking spray. Add the five rolls of dough and cover the pan with plastic wrap.Proof the dough Put the dough it somewhere warm. I used my proofer set to 30°C/86°F. Let it ferment until it’s about 2.5 cm/1 inch from the top. Then turn on your oven to 180°C/350°F or if you want you can also put the dough in the fridge until you want to bake it. Then you should let it finish growing after you take it out. So put the dough back in the proofer and let it rise to about 1.25 cm/½ inch from the top of the pan. While you’re waiting for the dough to finish fermenting, prepare an egg wash by combining an egg with a tablespoon of water.Bake Brush the dough lightly with egg wash, and put the bread in the oven. Bake for about 45-50 minutes. The internal temperature should be about 95°Celsius/200°F. Then remove the bread from the oven, and put it on a wire rack. Take the bread out of the pan, and brush it with melted butter. Leave it to cool off.https://foodgeek.dk/en/japanese-milk-bread-recipe-fluffy-and-wonderful-bread/#wprm-recipe-container-42605Tags:bread, dairy, japanese, sourdough starter JAPANESE-STYLE CHICKEN AND VEGETABLE CURRYAPPEARS IN JANUARY-FEBRUARY 2022 Japanese curry is wildly popular, including outside Japan. Some restaurants specialize in the dish, offering dozens of iterations, from basic beef curry to fried cutlets and croquettes with curry, hamburger curry, even curried omelets. At home, Japanese curry typically is made using commercially produced “bricks,” which are seasonings mixed with a roux and packaged much like bars of chocolate. Added near the end of cooking, a curry brick, broken into pieces, melts into the mix, seasoning the dish as well as thickening it. Sonoko Sakai, a Los Angeles-based cooking instructor and author of “Japanese Home Cooking,” blends her own curry powder, which she uses to create all-natural, additive-free homemade curry bricks. This recipe is our adaptation of Sakai’s chicken curry. We simplified her curry powder and skipped the brick-making process in favor of a built-in roux for thickening. Serve with steamed short-grain rice or mixed-grain rice and, if you can find it, fukujinzuke, a crunchy, savory-sweet pickle-like condiment that’s commonly offered alongside Japanese curry. Lemon wedges for squeezing are a nice touch, too.4 servings1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch piecesKosher salt and ground black pepper5 tablespoons salted butter, cut into 1-tablespoon pieces, divided1 medium yellow onion, halved and thinly sliced2 medium garlic cloves, finely grated1 1/2 teaspoons finely grated fresh ginger3 tablespoons all-purpose flour1 tablespoon curry powder8 ounces Yukon Gold potatoes, peeled and cut into ½-inch chunks1 medium carrot, peeled and sliced into ½-inch rounds1 small red bell pepper, stemmed, seeded and cut into ½-inch pieces2 tablespoons soy sauce1 tablespoon mirin In a medium bowl, toss the chicken with ½ teaspoon each salt and pepper; set aside. In a large Dutch oven over medium-high, melt 2 tablespoons of the butter. Add the onion and cook, stirring occasionally, until golden brown, about 9 minutes. Push the onion to the edges of the pot, add the chicken to the center and cook, stirring just once or twice, until the chicken is no longer pink on the exterior, 2 to 3 minutes. Reduce to medium, then stir the onion into the chicken. Add the garlic, ginger and remaining 3 tablespoons butter, then cook, stirring, until the butter melts. Add the flour and cook, stirring constantly, until lightly browned, 2 to 3 minutes; some of the flour will stick to the bottom of the pot. Add the curry powder and continue to cook, stirring constantly, until fragrant and toasted, 2 to 3 minutes. Working in two additions, add 1 cup water while stirring and scraping the bottom of the pot to loosen the browned bits, then cook, stirring, until the mixture is smooth and thick, about 2 minutes. Stir in another 1¼ cups water and bring to a simmer. Add the potatoes, carrot and bell pepper, then cook, uncovered and stirring occasionally and scraping the bottom of the pot, until a skewer inserted into the potatoes and carrots meets no resistance, about 20 minutes; adjust the heat as needed to maintain a simmer. Stir in the soy sauce, mirin and ½ teaspoon pepper. Cook, stirring often, until the curry is thick enough to lightly coat the chicken and vegetables, 2 to 4 minutes. Remove from the heat, then taste and season with salt and pepper.Tip: Don’t worry if the flour sticks to the bottom of the pot and begins to brown. This is normal, and the browning helps build flavor in the curry, but stir constantly and lower the heat if the flour is coloring too quickly. Also, when adding the first 1 cup water, do so in two additions and be sure to scrape the bottom of the pot to loosen any stuck bits of flour. A rigid wooden spoon is better suited to the task than a flexible silicone spatula.https://www.177milkstreet.com/recipes/japanese-style-chicken-vegetable-curryTags:bell pepper, chicken, japanese, potato Steamed Pork Belly Shabu ShabuMushi Buta Shabu ShabuIt takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can’t find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good. I like to marinade the meat in Liquid Shio-Koji for a short time because it further tenderize the meat and enhances the flavor. But, you can omit this process and the dish will still taste great. If you are cooking for a larger group, increase the recipe amount and cook multiple batches at the table!EQUIPMENTMushi Nabe (large) or Bistro Mushi Nabe (Large)SERVINGS 2 8 oz (240 g) pork belly, thinly-sliced and cut into bite-size pieces1/2 tablespoon liquid shio-koji, optional5 oz (150 g) napa cabbage, cut into small pieces5 oz (150 g) shimeji mushrooms1 tablespoon peeled and very finely julienned fresh ginger4 – 5 shiso leaves, finely julienned (can substitute with some minced chives)1/4 cup Quick Daidai Citrus Ponzu or store-purchased ponzuSome yuzu-kosho, optional In a shallow bowl, combine the pork slices and liquid shio-koji, and mix well by hand. Cover and refrigerate for 15 – 30 minutes.Meanwhile, get Mushi Nabe ready according to the basic steaming instructions.Spread the half amount of the napa cabbage on the steam grate. Cover and steam over medium-high heat for 2 minutes.Add the half amount of the pork slices, followed by the half amount shimeji mushrooms. Try not to let the meat overlap each other. Sprinkle half amount of the ginger.Cover and steam for 1 -2 minutes or until the meat is cooked through.Uncover and sprinkle half amount of the shiso leaves. Turn off the heat. Serve immediately with the ponzu and yuzu-kosho on the side. You can use both or one of the other, if you like. Once the cooked ingredients are eaten, reheat Mushi Nabe and repeat the process to finish the remaining ingredients.https://happydonabelife.com/recipes/steamed-pork-belly-shabu-shabu/Tags:japanese, mushrooms, pork Life-Changing Udon with Soft-Boiled Egg, Hot Soy, and Black PepperButter, egg yolk, and starch enrich the soy broth, dressing chewy udon noodles in a silky sauce inspired by Hetty McKinnon's visit to Udon Shin, a restaurant in Tokyo's bustling Shinjuku ward. Sharp black pepper and scallions break up its deeply savory edge with light spice and fresh flavor. Servings: 4 4 large eggs 2 cups vegetable stock 3 tablespoons tamari or soy sauce2 teaspoons mirin 1 ¾ pounds fresh, vacuum-sealed, or frozen udon noodles (such as Twin Marquis) 6 tablespoons unsalted butter (3 ounces), cubed4 scallions, finely chopped (about 2/3 cup)Black pepper1 tablespoon sesame oil Fine sea salt Fill a small saucepan with water; bring to a boil over high. Lower eggs into water, and cook 6 minutes. Transfer eggs to a large bowl of ice water. Let cool 5 minutes. Drain and peel eggs, and set aside. Bring a large saucepan of salted water to a boil over high. While water comes to a boil, stir together vegetable stock, tamari, and mirin in a small saucepan; cook over low, stirring occasionally, until hot, about 8 minutes. Add noodles to boiling water, and cook according to package directions for al dente. Drain noodles, and divide evenly among 4 bowls. Divide butter evenly among bowls; pour hot soy sauce mixture evenly over bowls. Halve eggs lengthwise, and top each bowl with 2 egg halves. Sprinkle evenly with scallions, and scatter a generous amount of black pepper over noodles. Drizzle evenly with sesame oil, and garnish with sea salt.NoteFind vacuum-sealed or frozen udon noodles at Japanese markets or online. For Twin Marquis udon noodles, visit twinmarquis.com to search for retailers by zip code. https://www.foodandwine.com/recipes/life-changing-udon-with-soft-boiled-egg-hot-soy-and-black-pepperTags:japanese, noodles, quick, soup KITSUNE UDON (VEGAN)Yield: 1 serving For udon soup1 1/2 cup water4 grams konbu (credit card sized piece)3 grams dried shiitake mushroom (1 small mushroom)2 teaspoons usukuchi soy sauce, or regular Japanese soy sauce1/2 teaspoon sugar1/4 teaspoon saltFor Inari Agé1 aburaage (about 50 grams)1 tablespoon evaporated cane sugar2 tablespoons sake2 tablespoons water1 tablespoon usukuchi soy sauceTo serve1 serving udon (boiled according to the package directions)1 scallion (thinly sliced)Yuzu (see video for making garnish)Shichimi togarashi (to taste) Add the konbu and dried shiitake mushrooms to a bowl with 1 1/2 cups of cold water. Let these rehydrate fully. This could take anywhere from 30-60 minutes. To make the Inari Agé, bring a pan of water to a boil and add the aburaage. Boil this for about a minute or until the water becomes cloudy with oil from the fried tofu. Drain the water and clean out the pan. Slice the aburaage in half. Add the sugar, sake, water, and soy sauce to the clean pan and bring the mixture to a boil. Return the aburaage to the pan. If your shiitake has rehydrated, you can also trim the stem off and add that in as well.Flip everything repeatedly until there is almost no water left in the pan. Then, turn off the heat and set the Inari Agé aside while preparing the udon broth. Once the shiitake mushroom and konbu are rehydrated, remove them from the soaking liquid and set them aside. Pour the soaking liquid into a saucepan through a fine-mesh strainer. Discard the last bit of water at the bottom of the bowl. Add the soy sauce, sugar, and salt to the stock and bring the mixture to a boil. Skim off any foam that floats to the surface.To serve your kitsune udon, pour the soup into a serving bowl. Add the boiled and drained udon noodles and then top with the Inari Agé, scallions, and yuzu zest. Serve with Shichimi Togarashi.https://norecipes.com/kitsune-udon-vegan/Tags:japanese, noodles, soup, vegan Rolling the cookies in granulated sugar before rolling them in powdered sugar gives the cookies a crisp crust that makes for a nice contrast to the soft, chewy interior. Because there’s a lot of sugar on the outside of the cookies, I’ve cut back on the amount of sugar in the dough. This makes for a nice contrast between the bittersweet matcha cookie and the sugar crust. The flavor and color of the matcha cookies are entirely dependent on the quality and freshness of the matcha you use. Matcha Crinkle cookies have a relatively high moisture content, so they should be eaten within a week for the best texture. It’s also worth noting that the green of the matcha oxidizes relatively quickly, so the outer surface of the cookies won’t stay green for more than a few days.Matcha Crinkle Cookiesmakes 12Dry Ingredients: 140 grams all purpose flour ~1 cup 15 grams matcha powder ~3 tablespoons 1 teaspoon baking powder 1/8 teaspoon saltWet Ingredients: 2 large eggs 60 grams each 134 grams granulated sugar ~2/3 cup 57 grams unsalted butter 4 tablespoons, meltedFor Dusting: 70 grams granulated sugar ~1/3 cup 40 grams powdered sugar ~1/3 cup Pass the flour, matcha, baking powder and salt through a fine mesh sieve to sift them. Add the eggs and sugar to a mixer bowl and beat together until light in color. You can also do this with a whisk by hand. Slowly beat the melted butter into the egg mixture until it’s fully incorporated. Dump the dry ingredients into the wet ingredients and mix together until there are no dry areas and the dough has the texture of soft frosting. Refrigerate the dough for at least an hour or until it is firm enough to scoop. Line a baking sheet with parchment paper. Prepare a bowl with the remaining 1/3 cup of sugar and another bowl with 1/3 cup of powdered sugar. Put the oven rack in the center position and preheat to 320°F (160°C). When the dough is ready, use a large spoon or a small ice cream scoop to scoop out a golf-ball-sized ball of dough and drop it into the granulated sugar. Roll it around in the sugar to coat evenly, and then use your hands to roll it into a sphere. Transfer the ball of matcha cookie dough into the powdered sugar and roll it around until the ball is totally white. Place the sugar-dusted ball on your prepared cookie sheet and repeat with the remaining dough. Bake the cookies until they’ve flattened out slightly and the tops have cracked, but the cookie is still soft in the center. This took 11 minutes in my convection oven, but baking times will vary by oven, so keep an eye on them. When the cookies are done, remove them from the oven and let them cool for a few minutes before transferring them to a cooling rack to cool completely.https://norecipes.com/matcha-crinkle-cookies/Tags:cookies, dessert, japanese, tea Using a pressure cooker to cook the beans physically speeds up the cooking time for the beans by raising the boiling temperature of the water. Adding salt and baking soda to the boiling liquid chemically speeds up the cooking time by weakening and breaking down the pectin in the beans. This makes them soften faster. Usually, the sugar is added to the cooked beans, which must then be stirred constantly like risotto until the Anko has thickened. Separating the boiling liquid from the beans and reducing it to a syrup with the sugar speeds up the time to finish the Red Bean Paste and cuts the time you need to stir the beans. The syrup-making process also has the added benefit of making the finished Anko very glossy, a sign of high-quality Red Bean Paste. Red Bean Paste Recipe (Anko) 225 grams adzuki beans 4 cups water 1/4 teaspoon baking soda 1/8 teaspoon salt 200 grams sugar (~1 US cup) Put the Adzuki beans in a strainer and wash them well. Add Adzuki beans, water, baking soda, and salt to a pressure cooker and affix the lid. Set the pressure to high and bring the cooker up to pressure over high heat. Adjust the heat down to maintain a gentle stream of steam escaping from the valve and then set a timer for 20 minutes. [TRY 22 MIN FOR ELECTRIC PRESSURE COOKER] When the timer goes off, turn off the heat and let the pressure drop naturally for 20-30 minutes. When the pressure has dropped, open the lid and then dump the beans into a strainer set over a frying pan (a non-stick pan works best). Press on the red beans with a spatula to get as much liquid out of the beans as possible, but don’t press the beans through the sieve. Add the sugar to the bean liquid and bring the mixture to a boil. Skim any scum off that floats to the top and continue boiling the mixture until it is thick and syrupy and has reached a temperature of 230°F (110°C). Add the Adzuki beans to the syrup and stir well to combine. Continue cooking the mixture while constantly stirring until the red bean paste has thickened enough that you can run a spatula across the pan without the Anko immediately running back into the path. Let the Anko cool to room temperature and transfer it to a container and refrigerate it overnight.https://norecipes.com/anko-red-bean-paste-recipe/Tags:beans, dessert, japanese, pressure cooker The 2 Dollar Bento BoxCenter Dipping Sauce:1/4 cup (62g) mayo2 tablespoons (29g) sriracha3 cloves grated garlic1 tablespoon (11g) rice vinegartogarashi sprinkle on top *Optional*Cabbage Slaw:1/2 head green cabbage, shaved 1 large carrot, julienned3 tablespoons (42g) mayosalt to taste 2 cloves grated garlic2 tablespoons (26g) rice vinegar 1 tablespoon (15g) soy sauce1-inch knob ginger, gratedRice:1.5 cups (302g) short-grain white rice1.5 cups (361g) waterfurikake (Optional)Teriyaki Chicken:1 teaspoon (5g) vegetable oil or sesame oil (optional)2 cloves garlic, thin sliced1/4 cup (58g) white sugar1/4 cup (65g) soy sauce 1/4 cup (56g) white vinegar1 teaspoon (2g) corn starch2 teaspoons (8g) water (to mix into cornstarch)4 chicken thighs, boneless and skinless green onion garnish Tempura Vegetables:1/2 cup (75g) all-purpose flour1 cup (240ml) chilled carbonated wateradditional flour for dredging1 cup broccoli florets 1 sweet onion, cut into rings1 butternut squash cut into half-moons Center Dipping Sauce: Mix all the ingredients in a bowl except for the togarashi, reserve. Cabbage Slaw: In a mixing bowl, combine all the ingredients until thoroughly dressed. Reserve in the fridge. Rice:Before cooking the rice, wash thoroughly 2x.Place into a rice cooker and add equal parts of water.Cook until rice is fully cooked.Teriyaki Chicken:In a medium saucepot, add enough vegetable oil (sesame oil optional) to coat the bottom of the pan, add the garlic, sauté until it starts to toast, and turn into a golden color.Then add the sugar, soy sauce, and vinegar, stir that together to dissolve, and bring it to a boil, then reduce the heat to low, simmer and reduce 25% (about 3 min). In a small bowl, combine the cornstarch and the water, whisk it together to make a slurry, and add it to the simmering sauce constantly whisking, until it reaches a glazy consistency. Pass it through a strainer and reserve. In a yakitori style grill, place preheated white-hot binchotan (charcoal) in the bottom, light one side of your grill to be high heat, and the other side to be low or completely off. Season the chicken, grease the grill grates, and place the chicken on the hot side, constantly flipping until golden brown on both sides and the internal temperature reaches 165F. Brush the chicken with the teriyaki sauce to glaze, flip the chicken, glaze one more time, and cover it with foil to keep it warm. Tempura Vegetables:In a mixing bowl, place flour and whisk in the carbonated water until you have a loose batter, then add one or two ice cubes to keep the mixture cold. Heat a five-quart pot halfway filled up with vegetable oil to 350F. Dredge your vegetable of choice into all-purpose flour, shake off the excess, dunk into your batter, and immediately drop into your oil. Optionally, you can use your hand to dip in the batter and allow the extra batter to drip onto the vegetable as it fries; let it fry until crisp and golden brown. Place on a wire rack and season with salt and togarashi (optional).ASSEMBLY: Fill up the center well with the spicy mayo, add a little padding of thinly sliced cabbage in one of the medium slots, slice up a chicken thigh, place it on top of the cabbage.Add a combination of tempura vegetables, then the cabbage slaw.Place a nice layer of rice in the last slot.Garnish - on the mayo, add a small line of togarashi spice, sprinkle some furikake on the rice, add some extra sauce to the chicken along with a generous sprinkle of thinly sliced green onions.https://www.joshuaweissman.com/post/the-2-dollar-bento-box-but-cheaperTags:chicken, japanese, salad, sauce Previous 10 EntriesTop of Page | | 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