An American chick. In Japan. With a British hubster. And two little US-UK beans who think they're Japanese. Watching a Chinese meal being prepared on the tube by a Japanese chef. It all makes perfect sense.
Globalization. It's all about the cooking shows.
And I had to make this meal. I just had to. It even had my husband's coworkers drooling over it the next day when he took some for lunchies.
If you can do Japanese, just go to Oshaberi Kukkingu and click on February 25 for this recipe.
And if you're not Japanese-literate, have no fear. Mamatouille's here!
Just grab yourself some fried tofu (the kind I bought in small blocks said it was microwaveable, but I just can't imagine that - bleck!), whack it in a pan with some oil (about 1/2 inch deep), and fry on both sides till crispy. Drain on paper towels.
And in the meantime, you'll need:
200 g ('bout half a pound or so) ground chicken
2 t. grated ginger
1 t. sake
1 t. sugar
salt and pepper
2.5 T. soy sauce
3/4 c. water
cornstarch or katakuriko
sliced green onions (the original recipe says 8 onions but I just used about 1 cup pre-sliced)
1 t. sesame oil
Fry the ginger and the chicken in a little oil, then add the sake, sugar, salt and pepper to taste, soy sauce, 3/4 c. water plus cornstarch or katkuriko mixed in a little extra water, and when it's all thickened, add the green onions (I saved a bit for garnishing) and sesame oil. Give it a stir and serve it over the crispity crunchity tofu!
Yummy with a bowl of rice and a side of daikon (long white Chinese radish), cucumber (long skinny Asian kind), and tomato pickles based on David Chang's recipe for superfast salt-and-sugar pickles. (These are not great left over so don't make too many! But don't let that deter you from creating these gems and devouring them on the spot.)
And for dessert, grab yourself an anko (sweet red-bean paste)-filled yomogi daifuku (rice paste mixed with mugwort leaves). Mugwort doesn't sound that appetizing, but believe me, it is!