Husband and I are munching on Gyoza (pot stickers). We wandered Uwajimaya, his favorite culinary hangout. They regularly carry high quality, unusual meats. It's where he's always gotten ox tails for his unparalleled Ox Tail Goulash. I checked out beef tongue as I haven't made the old family favorite, pickled tongue, in a long time. My mom and grandma would have gasped at the price and they weren't cheap, especially when it came to good food - $21.00! Well, I'm with you mom and grandma, darn. And, looking for a 'sale' on beef tongue might be a bit of a challenge, possibly even iffy.
Anyway, passing on the tongue, I headed for the "deli" and bought a yummy shrimp croquette (basically a deep fried breaded shrimp patty). Yum City! I shared some bites with Husband and wished they had them frozen. Husband was gathering items for something he had in mind to make. Shitake mushrooms, fresh cilantro, bok choy, Bull-Dog brand Tonkatsu Sauce. We have some boneless, skinless chicken thighs in the freezer he'll use. I picked up some rice cookies that I like and the aforementioned Gyoza.
Cooking away in the (new convection) oven is Hanks dish of three large boneless, skinless chicken thighs. He lightly marinated the meat in, and is now cooking it in, a mixture of Garlic Black Bean Sauce and Tonkatsu sauce, fresh cilantro leaves, and slices of Shitake mushrooms. Twenty minutes on one side at 400 degrees, turned with the sauce spooned over the meat, then another twenty minutes (check temp of chicken from your own oven).
Hank's Tonkatsu/Garlic Black Bean Sauce Chicken
Boneless skinless chicken thighs
Bull-Dog Brand Tonkatsu Sauce
Garlic Black Bean Sauce
Fresh Cilantro leaves
For how many chicken thighs you have, make enough of a 1/2-1/2 mixture of Tonkatsu Sauce and Garlic Black Bean Sauce to fairly well cover the chicken thighs. To that, add fresh cilantro leaves and slices of Shitake mushrooms - enough to your liking. Stir the meat in the marinade until it's well coated and marinate in a bowl or plastic bag for around an hour.
Bake in a 400 degree oven for twenty minutes, turn over spooning sauce over the meat again and bake for another 20 min (adjust for your oven to reach 165 degrees). Slice the chicken in 1/4 inch slices.
You could serve it over rice, but we surrounded it with more of the Gyoza on which we are still munching.