Japanese-Style Drumsticks

I am feeling rather lazy tonight. So this recipe comes with no story, cute anecdote, or convincing persuasion on why you should give this recipe a try. The beginning and end of it is: this chicken is damn delicious so you should make it. Simple as that.

Japanese-Style Drumsticks

Ingredients:
4 chicken drumsticks, skin on
1/2 cup water
1/4 cup balsamic vinegar
2 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons sugar
1 garlic clove, peeled and bruised
2 teaspoons Sriracha sauce
1 tablespoon green onion, diced

Place water, balsamic vinegar, soy sauce, sugar, and Sriracha sauce in a deep skillet. Briefly whisk together before adding garlic and chicken to the pan. Bring contents to a boil. Reduce the heat and simmer, spooning off surface scum as needed, for about 20 minutes.

Increase the heat, turning the drumsticks frequently, and cook until the liquid has reduced to a sticky glaze, about 10 minutes longer. Be sure to scrape the skillet with a rubber spatula or wooden spoon as you go so as not to burn any of the glaze.

Arrange chicken on a serving platter, remove the garlic clove from the liquid, then spoon the remaining glaze over the chicken. Sprinkle on green onion and serve immediately.

Okonomiyaki (Japanese-style pizza)

Okonomiyaki might be hard to say, but it is far from hard to make. It's basically like making a large pancake out of coleslaw. Confused yet? Well keep reading! The process of making okonomiyaki is very similar to making pancakes. You make a batter, pour some on a hot oiled pan, cook it, flip it, and viola! It's done!

So if it's like a pancake, why is it called a "Japanese-style pizza"? That's because the fun of okonomiyaki comes with its ability to be completely customized like a pizza. You can add whatever toppings and sauce you desire to make a dish that is unique and tailored to your own personal flavor profile. Personally I think bacon is a must to toss onto your okonomiyaki. And when served with a mix of chipotle aioli and okonomiyaki sauce, topped with fresh avocado, it is amazing!

The other reason I like this dish is because it is a great way for me to sneak more vegetables into my kids' dinner without them even knowing it! They gobble this stuff up every time and, little do they know how many veggies I just crammed in their full little bellies. It's a new family favorite in my household and I hope it will soon be in yours!

Okonomiyaki

Ingredients:
1/2 pound cabbage, shredded
2 medium/large carrots, shredded
1/2 green onion, diced
2 tablespoons milk
3/4 cup dashi (about 1 teaspoon dashi granules in 3/4 cup hot water)
1 cup flour
2 eggs
2 tablespoons mayonnaise
1 tablespoon butter
1/4 teaspoon baking powder
1 tablespoon vegetable oil
Okonomiyaki sauce or Worcestershire sauce
3 strips of bacon, diced
*Extra mayo for seasoning
*Additional "toppings" such as: leeks, mushrooms, bell pepper, avocado, etc.
*Other sauces such as: ketchup, chipotle aioli, Sriracha, etc.

*optional

Cut the cabbage and carrots into thin strips (or use a food processor if you want to speed things up). Combine dashi, flour, eggs, milk, baking powder, mayonnaise, butter, and vegetables in a large bowl. Stir well.

Heat vegetable oil in a pan on medium-high heat and add in about a 1/2 cup (or more depending on how big you want to make it) of the vegetable batter mix. Sprinkle a few uncooked bacon pieces on the top side of the "pizza". Now is also the time you would add any other additional toppings you want (except for any fresh toppings you may want such as tomato or avocado). When the "pizza" looks slightly firm around the edges, flip the "pizza" over to cook the bacon side.--Cook it as if you're making a large pancake.

When both sides are thoroughly cooked, remove the "pizza" from the pan and drizzle with Okonomiyaki sauce (or Worcestershire sauce) and serve. You can also make any variations you would like such as adding chipotle aioli sauce and fresh avocado, Sriracha and a fried egg, or a Japanese classic: mayonnaise!

Serve hot.

Fish Sticks with Lemon Ginger Dipping Sauce

If you are a Whovian, you might consider making these "fish fingers" to serve up with a side of custard.

If you are a South Park fan, you might be giggling to yourself thinking of what the South Park kids deemed as the best joke ever: "do you like fish dicks [said like fish sticks]? What are you, a gay fish?"

Or if you are like 99% of American children out there, it's likely you have dined on the classic freezer dinner of fish sticks and french fries (our own version of fish and chips).

Whatever the reason is that you have gravitated to this recipe, you will not be disappointed. I was surprised at how easy this recipe really is to execute (although watch out for popping grease because it will get ya!) and the best part is, you can totally make this on a day you have some free time and freeze it for later consumption. That's right; you can make your own freezer meal ahead of time without all the added filler and other unknown crap other companies might put in your food. Sure it takes more effort than just going to the store and buying pre-made fish sticks. But if you make them yourself, it's not only healthier, you totally get bragging rights that come with making it yourself.

Feel free to snap a selfie with you and your homemade fish sticks followed with a hashtag of #imadethisshit

The other great thing about this recipe is the dipping sauce. You really should try it with the lemon ginger dipping sauce! I didn't think something deep-fried could taste so light and refreshing, however; with the light flakiness of the white fish (I used turbo) and the zesty refreshing taste of the lemon ginger dipping sauce, I was pleasantly surprised with the fresh summer taste this dish had to offer.

In summary: go make some fish sticks!

Fish Sticks

Ingredients:
7 oz white fish (halibut, turbo, or cod for example) cut into 1/2-inch strips
Sea salt & pepper to taste
3 1/2 oz cornstarch
1 egg, lightly beaten
5 oz panko breadcrumbs
2 1/2 cups canola oil

Season the fish pieces with salt and pepper. Put the cornstarch, beaten egg, and panko in three separate bowls. Dip the fish pieces into the cornstarch first, then the egg, and then coat in the panko breadcrumbs.

Place a wok over med-high heat and add the canola oil. Heat the oil to about 350 degrees F, or until a piece of panko dropped in turns golden brown in about 15 seconds and floats to the surface. Fry the breaded fish pieces in the oil for 3-4 minutes, making sure to flip them about halfway through, until golden brown. Remove with a slotted spoon and drain on paper towels.

Lemon Ginger Dipping Sauce

Ingredients:
1 tbsp of peeled and grated fresh ginger
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice wine
7 tbsps cold vegetable stock
1/4 cup lemon juice
1 tbsp cornstarch mixed with 1/2 tbs water

Heat a small saucepan over medium head and add 1 tbsp canola oil. Add the ginger and fry for a few seconds, then add remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened slightly. Remove from head and serve warm.

Miso Soup

For about six months now my family has been primarily on a Japanese cuisine diet. After growing up on sugary breakfast cereals and snacks such as Cheetos, switching to a Japanese style diet has been a unique but amazing experience. Now I eat vegetables with my breakfast and season everything with a mixture of soy sauce, mirin, and sake. Ginger and garlic have become staples in my cooking. And a meal isn't a meal without a bowl full of rice.

One dish that has now become a regular to serve in my home is miso soup. When served with breakfast, it is a warm side dish that can start your day with a burst of energy. With lunch, miso soup can help fill you up for the rest of the afternoon. And with dinner, this delicious soup can round out the day with each hot spoonful. Loaded with tofu and wakame (seaweed), it is packed with protein and nutritional goodness that will keep your body feeling in balance and healthy.

I usually find the ingredients needed for this recipe at our local Asian food market: Uwajimaya. So if you have an Asian food market near your neighborhood, consider giving this recipe a try. It's simple, nutritious, and its unique worldly flavors will have you going back for seconds.

Miso Soup

Ingredients:
4 cups water
3 Tablespoons miso paste (I use aka miso paste)
1 Tablespoon bonito flakes
1/2 cup tofu, cubed
2 Tablespoons dried wakame
2 Tablespoons green onion, chopped

Bring water to a boil. Add in miso paste and bonito flakes. Whisk until the miso and bonito flakes have dissolved. Add in tofu, wakame, and green onion. Mix until all the wakame has re-hydrated. Serve hot.