Sauce-puddled masses dripping MSG,
The blessed trans-fats of your gleaming pork.
Send these, the boneless, teriyaki-tossed, to me,
I rest my plate beside the golden tempura!
In writing this brief, five-line soliloquy, I've managed to both defile the Statue of Liberty and illustrate how I feel about Asian food at the same time.
The Wife (<-- not degenerately obsessed with Asian food) and I have taken a fancy to a particular meal featuring Japanese-style Hibachi Chicken that I developed at home, and when it was learned that The Brother-In-Law, Jr. would be spending a day with us on his way driving from Norfolk, VA to Lincoln, NE, there was little hesitation in deciding what to cook for a meal.
So I'd like to share this little gem, along with another, much simpler, Asian-inspired way to prepare tuna that I downloaded from work, rebooted, and reformatted for my own personal use.
HIBACHI-STYLE CHICKEN W/ZUCCHINI & ONIONS
Spread 1 tablespoon sesame oil in a large frying pan over medium high. Spread another tablespoon sesame oil in another pan over medium high heat. Begin by sauteing chicken (2 pounds, 1/2 inch cubes) into one of the pans. Add 1 tablespoon soy sauce, 1 tablespoon butter and salt and pepper the chicken to taste. Add 1 medium onion, chopped and 2 medium zucchini, chopped to the other pan. Add 2 tablespoons soy sauce, 1 tablespoon butter and salt and pepper to taste. Saute the vegetables as long as the chicken is cooking, being sure to stir both pans often. Chicken should cook 6 to 8 minutes. At this point, vegetables may be removed from pan and served. Sprinkle sesame seeds over chicken and stir once more. For a Japanese grill effect, drain juices at bottom of pan, or transfer chicken to a dry pan, brown chicken lightly, and serve. Other vegetables may be added to zucchini and onions, such as cabbage, mushrooms, and bean sprouts.
FRIED RICE
3 cups rice, cooked should be made in advance, and chilled after cooking, to avoid stickiness. Add 2 tablespoons sesame oil to wok or large pan, heat to medium high. Add rice next and stir to coat with oil. Then add 1 tablespoon soy sauce and 2 tablespoons sesame seeds and stir until color of rice is the same throughout. Add salt and pepper to taste. I use soy sauce liberally, so I don’t add additional salt, but I do like the pepper, especially when freshly ground. Clear an empty spot in the center of your rice and add 2 scrambled eggs. Cook the egg and mix it into the rice. Keep everything moving so the rice doesn’t brown or scorch. If you want to impress guests with Japanese steakhouse-style service, serve rice first.
3 cups rice, cooked should be made in advance, and chilled after cooking, to avoid stickiness. Add 2 tablespoons sesame oil to wok or large pan, heat to medium high. Add rice next and stir to coat with oil. Then add 1 tablespoon soy sauce and 2 tablespoons sesame seeds and stir until color of rice is the same throughout. Add salt and pepper to taste. I use soy sauce liberally, so I don’t add additional salt, but I do like the pepper, especially when freshly ground. Clear an empty spot in the center of your rice and add 2 scrambled eggs. Cook the egg and mix it into the rice. Keep everything moving so the rice doesn’t brown or scorch. If you want to impress guests with Japanese steakhouse-style service, serve rice first.
HIBACHI SAUCE - Optional (adds calories) but highly recommended
Ideally, sauce should be made a day in advance and allowed to refrigerate overnight. However, 2 hours or so should be sufficient. Whisk together 1 cup mayonnaise, 1 heaping teaspoon tomato paste, 1 tablespoon melted butter, 1 teaspoon garlic powder, 1 teaspoon sugar, and 1/2 teaspoon paprika in a small bowl. After refrigeration, water should be used to bring the sauce to a desired consistency. I like the consistency of a salad dressing, possibly just a bit thinner. Set table with individual portions of sauce, or simply pass around one bowl of sauce at table.SEARED TUNA SLICES W/MUSTARD SAUCE
Simply take a 4 ounce tuna filet, rub all sides with light soy sauce, and sprinkle with black pepper. Sear in cooking oil (Last Thursday I used leftover bacon grease 'cause I'm a slob and didn't want to wash out the pan from breakfast), about 5-10 seconds per side, leaving middle cold. For mustard sauce, mix about 1/2 teaspoon chinese-style mustard with 1-2 teaspoons light soy sauce, per filet, and drizzle over filet. Slice into 1/4 inch thick slices and serve alone or over a salad.
WEDNESDAY 10/27/10 DIET LOG
1 slice homemade sourdough bread, buttered <-- not Asian
2 eggs, scrambled <-- not Asian
2 strips bacon <-- not Asian
9 oz. teriyaki beef jerky <-- Asian
1 cup Hibachi-style chicken <--Asian
1 cup zucchini & onions <--Asian
1.5 cups fried rice <-- Asian
2 tablespoons Mayo-based Hibachi sauce <-- Asian
1/2 cup orange glazed carrots <-- Asian
1 sandwich with 2 slices whole wheat bread, 4 oz ham, 2 oz cheddar cheese, lettuce leaves, pickle slices, and 1 tablespoon honey mustard <-- not Asian
NO WORKOUT WEDNESDAY 10/27/10 <-- not Asian
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