So I did a little more Japanese-inspired cuisine, this time trying to replicate my favorite hibachi joint back home:
Fried rice with lots of butter, soy sauce, and sesame seeds, plus chicken breast cooked in much the same (but also some lemon and sesame oil) and a mix of onions, zucchini, and mushrooms given similar treatment. Then tempura fried mushrooms, sweet potatoes, zucchini, and broccoli. Oh, and a handmade tempura dipping sauce with dashi stock, soy sauce, mirin, sugar, and grated daikon and ginger. Tasty!
My sole regret is not letting the chicken fry in oil by itself a little longer, so it didn’t take much color before the seasoning mixture was added in. I fixed that on my second plate by searing it at high heat to warm it up, but alas, no pictures :(
Then for this week, it’s back to an old standby with Mediterranean cuisine!
Panini-griddled wrap sandwich stuffed with chicken shawarma, mozzarella, feta, sundried tomatoes, and pesto aioli, with fries, turmeric-and-cumin-infused rice covered in a zesty white sauce (mayo, yogurt, lemon, parsley, sugar, and a ton of black pepper) and hot sauce, then a spicy slaw on the side made with white and red cabbage, carrots, japalenos, and cilantro, with a dressing of lemon juice, apple cider vinegar, canola and olive oil, pepper, salt, sugar, and celery seed.