Tuesday, June 21, 2016

Chicken's Back

A cheese omelet with ketchup.
Chicken tender pieces --- seasoned with salt and pepper, dusted with curry powder and flour, then pan-fried.
That morning I had to make at least one more item, but came up with nothing. I always always keep aburaage, shirasu and edamame as fridge staples because I love them and they are all healthy foods. I impromptu stir-fried them all together and seasoned with a bit of shoyu. Yay, it turned out one of my impromptu hits!

Teriyaki salmon --- I marinated salmon pieces in shoyu and sake the night before. In the morning, pan-fried them, and dressed in shoyu and honey.
Chicken seniku --- marinated with salt and a bit of vinegar the night before, then broiled and sprinkled with herb salt.
Stir-fried green onion and shirasu.

Chicken seniku --- marinated with salt and a bit of vinegar, then pan-fried until crispy, and dressed in shoyu and shichiimi togarashi.
A shoyu egg half.
Pickled cucumber --- I sliced cucumbers, and pickled with salt and dashi shoyu.
Pickled mackerel --- I dusted salted-mackerel pieces with potato starch, and shallow-fried. Then soaked them in a marinade sauce of vinegar, shoyu, mirin, water and lemon slices. I made this for dinner.

I know, now some of you are wondering what chicken seniku is. I don't come up with a proper word for it, but I can say it's meat on chicken's back. It tastes better than breast or tenderloin and less greasy than thigh. Plus, it's cheaper than them! I've been using it pretty much every day lately. By the way prepping chicken or fish ahead of time (like how I do the night before) really makes a big difference. I will mention it some of these days.

clematis 1

clematis 2

clematis 3

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