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
Ingredients:
Boneless skinless
chicken thighs
Bull-Dog Brand Tonkatsu
Sauce
Garlic Black Bean Sauce
Fresh Cilantro leaves
Shitake mushrooms
Instructions:
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.
