rice with furikake and kimchee
shoyu chicken, garlic spinach tomato
shmantz requested more furikake and kimchee, so that is what he got. i tried to make a nice design, but it kinda looks blah.
here is my mechakucha shoyu chicken recipe:
8 chicken tenders (equivalent to 4 chicken breasts maybe?)
A 1/2c shoyu
A 1/4c sugar
A 1tbs sake
A 1 garlic clove smashed
A 1/2tsp grated ginger
green onions
combine A into a small sauce pan. once all the sugar has dissolved, add in the chicken. simmer until the chicken is cooked through. using your cooking hashi, shred the chicken. continue to simmer a couple more minutes until all the shredded pieces have absorbed the sauce and turned a nice light brown color. strain out the sauce before serving and sprinkle with green onions. you can serve the rest of the sauce on the side if you want. shmantz did not want. makes 4 servings. shmantz said i should make more than just 2 servings so we can eat it this weekend too.
my mechakucha recipe for the garlic spinach tomato is similar to the sesame spinach. just use olive oil instead of sesame oil, add in two diced puchi tomato and 1 large clove of garlic (crushed), and donuts add the sesame seeds. by adding the tomato, the recipe stretched to 2 servings. i tried stuffing as much of the tomatoes into shmantz's bento as possible, but ended up having 4 pieces in mine's. not a fan. even with all the garlicy goodness, i still hate tomatoes.
oh, so shmantz and i had a discussion on what the difference is between shoyu chicken and teriyaki chicken. we came to the conclusion that shoyu chicken has sake, less sugar and no sesame seeds. haha. they definitely taste different. also, since there is less sugar in shoyu chicken, i noticed that the sauce is a little thinner. and, we usually grill teriyaki chicken to give it that nice glazed/grilled look, but alwayz simmer teriyaki chicken (usually in the slow cooker). what do you guyz think?
8 comments:
did you use halms kimchee?
stan, that's not the discussion we're supposed to be having. geez.
shoyu... teriyaki... i dunno?
i didn't think people made teriyaki chicken? only beef.
you like beef? haha.
I think the consistency is part of it - like you said, thinner for shoyu chicken (soupy - like a broth) and thicker for teriyaki (saucy and caramelized). Definitely more salty for the shoyu chicken. Maybe the way it is cooked has something to do with it?
But, I'm no expert, so don't quote me on that!
stan, not halms. maybe the korean guy makes it cuz there's no label. sketch.
syko, hello! what about yakitori? booooooo. are you calling me out? no chocolate for you!
akemi, bonus points for being the only one to discuss. i alwayz quote you on things. nothing is off the record.
oh noes! I better be careful whut I says on yur blog.
So, if I get bonus points, can I have syko's chocolate?!
If you just read the title, it's like shoyu and teriyaki are two people about to fight or something... or some kind of new battle on Iron Chef - like which is better - instead of a secret ingredient, there are two sauces or cooking styles or cuisines in which the chefs must compete!
Meet you at kitchen stadium!
Ooh... or maybe it is a debate!
yes, the debate will take place in kitchen stadium next friday. we will be competing with the presidential debate for viewers. *tear*
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