Thursday, March 1, 2018

My Take Sukiyaki

We should not fault the beleaguered middle American housewife in the 50's. She had to cook for the family. She found cans of “La Choy” vegetables at the grocery store. They were inexpensive, cooked quickly and the kids would eat them! Case closed! Who cares if name of the dish was “Sukiyaki”, a Japanese meal fixed with Chinese vegetables? Forgive her cultural appropriation, she had mouths to feed.



This is my take on this 1950's classic. Using what is found at today's supermarkets, you can still create a great tasting dish that is out of the ordinary.


Ingredients:

1lbs cubed chicken (used boneless, skinless thighs)
1/3 cup soy sauce
1 cup chicken broth
1/3 cup white sugar
2 tsp cornstarch
frozen chopped spinach, thawed and drained.
Bag of frozen stir-fry veggies
1 pkg ramen noodles

Directions: 
 


Cut up the chicken into bite sized pieces, sprinkle with salt & pepper to taste.


In a large bowl add the cornstarch and mix in the chicken broth, sugar and soy sauce.


Heat oil in a large skillet or wok over medium-high heat. Brown chicken.


Mix in the stir fry vegetables and spinach. Stir and cook for about 5 minutes.
Break the ramen noodles into 6 or 7 hunks and stir them in along with the broth. Cover and let simmer for another 6 minutes.



This can be served as a one pan meal. If you like you can stretch it by serving over white rice. Additional vegetables are not necessary.

When this song came out in 1963 it was named Sukiyaki because the record label thought it was the only Japaneses word people would recognize!

What a privilege it is to be able to fix and serve this to my Master

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 



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