As a child of the 1980s, I was captivated by Japanese culture. From the Karate Kid movies (Ralph Macchio=swoon) to Atari to Japanese cars to everything Sony, the land of the rising sun was just beginning to get the spotlight in American pop culture at the start of the decade. I was fascinated by the beauty and mystery of the country, curious to experience the majesty of Japan. And what's the best way to get to know a foreign culture? Through it's food, of course. And as such, my first choice ANYTIME I got to pick a restaurant was a Japanese steakhouse call Shiki. Not only did they have delectable food (and virgin piña coladas with umbrellas!), they cooked your whole meal on the table right in front of you! Part delicious dinner and part extreme floor show (knife juggling! shooting flames! egg balancing! terrible jokes!), it was always a treat for my whole family. I honestly loved all the food, but my favorite part of the meal was the fried rice. Simpler and somehow richer than the type we'd often order from our local Chinese take out restaurant, it was the perfect compliment to the hibachi cooked meat and seafood, and the ideal vehicle for the amazing sauces they served. Currently stuck at home with no chance at dining in any Japanese Steakhouses, I went on a mission to recreate some Japanese-inspired favorites.
A light and easy dinner done in 30 minutes
I researched fried rice online, and found there are countless ways to make it. I settled on a version called "gold over silver", where you coat the rice and vegetables in beaten egg before frying, rather than scrambling eggs first then adding the rest of the ingredients. It made for a silky, almost creamy texture that was a perfect match for simple teriyaki grilled chicken. What makes it Japanese style is the addition of butter, soy and garlic. What's better than that combo?
Easy peasy (and corny, carroty, string beany) fried rice
For our "something green", I was craving the spicy, savory sautéed edamame or shishito peppers we get at our local sushi place. But having none on hand, and also just unpacking some gorgeous sugar snap peas from my weekly farm box, I substituted them and made what might be my new favorite side dish. These blistered snap peas are so good, I'm going to make them all the time.
I guess these are easy peasy too
For the chicken, it's a no recipe recipe. I just marinated boneless, skinless chicken breasts in Soy Vay brand Veri Veri Teriyaki. It is sweet and savory and studded with garlic and sesame seeds, easy to use and so perfect I never feel the need to mess around with trying to make teriyaki from scratch. Try it on chicken, salmon, beef, whatever you like teriyakied, and you won't be disappointed. Just marinate a few hours and grill over high heat for about 5 minutes per side, depending on the size and thickness of your chicken. You can prep the rest of the meal while the grill heats and have everything ready to go at the same time. Arigato Shiki for all the great food and memories, and especially for the piña coladas with umbrellas. I could really use one of those right now.
Hibachi Style Fried Rice (serves 6-8)
Ingredients:
6 cups cooked white rice (from 2 cups dry, cooked in chicken broth)
1 tbsp canola oil
1 tbsp toasted sesame oil
1/2 cup diced onion
1 tbsp fresh chopped garlic
2 eggs, beaten
1 cup frozen mixed vegetables, thawed
1/4 cup low sodium soy sauce
1 tbsp salted butter
1 tsp kosher salt
1 tsp garlic powder
Method:
Heat oils in a large skillet over medium heat. Sauté onion until soft and translucent. Add in garlic and stir. Cook for just a quick minute, taking care not to brown it. Add in rice and vegetables. Season with salt and garlic powder. Pour beaten eggs over everything and stir to combine. The heat from the rice and from the skillet will cook the eggs. Pour in soy sauce and stir to combine. Add in butter, salt and garlic powder. Taste for seasoning and add additional soy sauce, toasted sesame oil or salt to taste.
Blistered Chili Garlic Snap Peas (seres 4)
Ingredients:
1 lb sugar snap peas, cleaned and strings removed
1 tbsp canola oil
1-2 tsp dried chili flakes (more for spicy, less for mild)
2 tbsp low sodium soy sauce
1 tbsp chopped fresh garlic
1 tsp toasted sesame oil
Method:
Heat a cast iron skillet over the highest heat, until the pan is very hot. Add in oil and chili flakes. As soon as it starts shimmering, CAREFULLY add in snap peas. THEY WILL SPATTER. The oil is hot and the peas are full of water. CAREFULLY stir peas with a long-handled spoon until they start to blister and get brown spots. Turn heat off. Add garlic, soy sauce and sesame oil and toss to coat. Let it sit in the hot pan for a few minutes. The heat of the pan will soften the garlic without burning it. Serve hot or at room temperature.
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