See the wee sprinkles on the bed of Jasmine rice? That my friend, is furikake (pronounced: foo-ri-kah-keh). It is used in Japan as a seasoning for rice (often for leftover rice) and it comes in many varieties. The variety I have comprises mostly tiny bits of seaweed and dried salmon, but you can find many flavors. By itself the taste of this furikake bears a faint resemblence to that of fish food (at least, the kinds of fish food I've been eating, I'm not sure what kind you eat). But it does liven up plain rice quite a bit and a jar will last you a good while. Many varieties can be purchased here.
The ginger teriyaki sauce I've been making for several years now. The base is a fairly standard teriyaki, but I like to add a good amount of fresh ginger and garlic, and I occasionally use honey instead of sugar. My wok skills are definitely improving, but the sponge-like, unidentifiable mushrooms I purchased at the Vietnamese market absorbed the liberal amount of oil I placed in the wok and so despite my rapid stirring some food stuck to the bottom and burnt. I salvaged 95% of the stir-fry, but the wok I had to scrub with soap, thus getting rid of what little of the nice seasoned patina was left after the lime juice of the larb gai ate most of it away. Aaaarrrgh. Damn you sponge-like, unidentifiable Vietnamese mushrooms!!
Ginger Teriyaki Chicken Stir-Fry
Serves 4
4 cloves garlic, minced
2 Tbsp. fresh ginger, minced
3 Tbsp. light soy sauce
3 Tbsp. sake
3 Tbsp. mirin*
1 Tbsp. confectioner's sugar (or honey)
1 lb. chicken breast (or pork loin fillet, or sirloin) sliced into thin strips across the grain
1 1/2 cups nappa cabbage, chopped
1 cup snowpeas
1 1/2 cups mushrooms, chopped (Shitake are ideal. Not too spongey)
1 leek, chopped
* if you can't find mirin, a sweet rice vinegar used for all sorts of Japanese dishes, you can substitute 2 Tbsps. of rice vinegar and add a little more sugar or honey. It will be good, but not quite the same.
Instructions:
1) Combine the first 6 ingredients in a bowl and whisk until sugar is well blended. Add to a large ziploc bag along with the strips of meat, and marinate in the frigo for at least an hour.
2) I can be very particular, so you don't necessarily have to do step 2. Taking out the chicken, I first pour the marinade back into the original bowl, and set the meat on a plate. Then, with a pair of tongs I baptize each little chicken piece in the marinade to wash from it the sins of its youth. I'm kidding, these are heathen chicken pieces: the little quick dunk is to get the pieces of ginger and garlic off so that they don't cook too quickly and burn before the chicken is done.
3) After all the vegetables have been chopped I am ready to stir-fry. The wok goes on high heat, 2 Tbsp of veggie oil and 1 Tbsp sesame oil go in, followed by the chicken. Stir! Stir quickly and with great determination lest your little heathen chicken strips burn. Stir-frying the chicken in two batches is a good idea. Set them aside when they are done.
4) Cook the vegetables in batches. I do the leeks and the nappa at the same time, then set aside with the chicken, then stir-fry the mushrooms and the snowpeas at the same time. DO NOT overcook. You want the vegetables to still have some of their raw crunchiness, even after step 5.
5) Once those are done, combine everything together in the wok and add the marinade. Stir long enough to coat everything in the marinade and to cook the garlic and ginger. Serve with steamed rice.
The ginger teriyaki sauce I've been making for several years now. The base is a fairly standard teriyaki, but I like to add a good amount of fresh ginger and garlic, and I occasionally use honey instead of sugar. My wok skills are definitely improving, but the sponge-like, unidentifiable mushrooms I purchased at the Vietnamese market absorbed the liberal amount of oil I placed in the wok and so despite my rapid stirring some food stuck to the bottom and burnt. I salvaged 95% of the stir-fry, but the wok I had to scrub with soap, thus getting rid of what little of the nice seasoned patina was left after the lime juice of the larb gai ate most of it away. Aaaarrrgh. Damn you sponge-like, unidentifiable Vietnamese mushrooms!!
Ginger Teriyaki Chicken Stir-Fry
Serves 4
4 cloves garlic, minced
2 Tbsp. fresh ginger, minced
3 Tbsp. light soy sauce
3 Tbsp. sake
3 Tbsp. mirin*
1 Tbsp. confectioner's sugar (or honey)
1 lb. chicken breast (or pork loin fillet, or sirloin) sliced into thin strips across the grain
1 1/2 cups nappa cabbage, chopped
1 cup snowpeas
1 1/2 cups mushrooms, chopped (Shitake are ideal. Not too spongey)
1 leek, chopped
* if you can't find mirin, a sweet rice vinegar used for all sorts of Japanese dishes, you can substitute 2 Tbsps. of rice vinegar and add a little more sugar or honey. It will be good, but not quite the same.
Instructions:
1) Combine the first 6 ingredients in a bowl and whisk until sugar is well blended. Add to a large ziploc bag along with the strips of meat, and marinate in the frigo for at least an hour.
2) I can be very particular, so you don't necessarily have to do step 2. Taking out the chicken, I first pour the marinade back into the original bowl, and set the meat on a plate. Then, with a pair of tongs I baptize each little chicken piece in the marinade to wash from it the sins of its youth. I'm kidding, these are heathen chicken pieces: the little quick dunk is to get the pieces of ginger and garlic off so that they don't cook too quickly and burn before the chicken is done.
3) After all the vegetables have been chopped I am ready to stir-fry. The wok goes on high heat, 2 Tbsp of veggie oil and 1 Tbsp sesame oil go in, followed by the chicken. Stir! Stir quickly and with great determination lest your little heathen chicken strips burn. Stir-frying the chicken in two batches is a good idea. Set them aside when they are done.
4) Cook the vegetables in batches. I do the leeks and the nappa at the same time, then set aside with the chicken, then stir-fry the mushrooms and the snowpeas at the same time. DO NOT overcook. You want the vegetables to still have some of their raw crunchiness, even after step 5.
5) Once those are done, combine everything together in the wok and add the marinade. Stir long enough to coat everything in the marinade and to cook the garlic and ginger. Serve with steamed rice.
