A Vietnamese Moment

This is a simple teriyaki soy baked chicken recipe that's perfect for those busy work nights when you don't want to spend more than 10 minutes prepping dinner. I start with a teriyaki based seasoning and add flavor with soy sauce. The only caveat is that this must be marinated for at least one day to tenderize and season the meat. Mix of chicken breasts, legs, or wings - bone in with skin on is best 1/4 cup + 1/8 cup Kikkoman Takumi Collection Garlic and Green Onion Teriyaki Sauce 1.5-2 tsps Soy sauce 1/2 tsp Shao Xing Cooking Wine Pepper Marinate in ziploc bag x 24 hrs. Bake at 400 for  ~25-30 minutes, then broil for another ~5-8 minutes. The key is to broil the chicken to make the skin extra crispy! Enjoy!

I had to make a small thanksgiving dinner at my sister's apartment this year. We decided to forgo the turkey and have chicken instead. This recipe is such a delight! Brining the chicken makes such a big difference - it made our chicken fall off the bone. It was so tender and juicy!  6lb chicken 1 gallon water  3/4 cup kosher salt (1/2 of this amount if using table salt) 3/4 cup soy sauce 1/4 cup olive oil 2/3 cup sugar (but I personally only used 1/3) 1. Pour cold water into container that is 2x the volume of the water. Pour in salt, sugar, soy sauce, and olive oil. Stir until sugar and salt dissolved.  2. Place chicken in brine, cover and refrigerate for two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens.  3. For whole chickens, wash off brine. Drain and pat chicken dry before cooking.  Take a knife and separate skin and meat - makes skin extra crispy upon baking! 4. Chop up herbs and sprinkle on top, unde

My boyfriend LOVES shabu so insists that we have shabu at least once a month. He prefers no trims and whistles, and likes the more traditional method of just hot water and meat. But I actually love the sukiyaki sauce to dip my meat in. Shabu sauce: *mirin and sake in 1:1, with a little less soy sauce 1/2 cup mirin 1/2 cup sake 1/3 cup soy sauce 1/4 cup sugar (recipe calls for this much but I always add WAY less like ~1/8, add to taste and dilute with water) 2.5 cups water (may need to add more) 1 pinch dashi Veggies to dip: Tofu Enoki mushrooms Napa cabbage Carrots Dipping sauces: buy at store in bottle Pon Shabu Sauce Goma Shabu Sauce Shabu Shabu meat Enjoy! 

1 pompano salt and pepper ginger ponzu (for dipping) 1. Cut up ginger and brown ginger in skillet with small layer of frying oil over medium-high heat. 2. Wash pompano. Lightly season with salt and pepper. 3. Add pompano on top of ginger and cook on each side for ~8 minutes each, with lid closed entire time over medium-light heat. 3. Serve with ponzu sauce as dipping. Enjoy!