Japanese Chicken/Vegan Dinner
I LOVE is sushi, especially my sister Anat's sushi. She is the Queen of Sushi!
Whenever she makes her sushi for Shabbat dinner (Friday night) there is a feeding FRENZY as we fight for our favourite rolls. Getting my sister to come over to my kitchen to demonstrate how to make them is on my to-do list… but you’re all gonna have to help apply some pressure, maybe give her a nudge on this page. But until we get the recipe and demo from Anat I found this incredibly easy and quick Chicken/Vegan recipe. You will all thank me for it. You honestly CANNOT go wrong and there aren’t a lot of spices, but it still tastes sooooooo goooood.
Here it is my ONE AND ONLY (so far) Japanese dinner. Please note: you don’t have to use the veggies I used; you can use whatever veggies you like. I am giving you two options a meat option and a vegan option.
Japanese Chicken (option 1)
1kg chicken thigh fillet
7 baby capsicums
Tofu (option 2)
500g tofu, cut into squares
1 large red capsicum, cut into small squares
6 tablespoons soy sauce
6 tablespoons miri
4 tablespoons saki
2 tablespoons white sugar
125g fresh baby corn or can of baby-corn spears
1 large carrot, cut into thin strips
1 red capsicum, cut into strips
2 handfuls of string beans ends cut off, beans cut into four
2 handfuls of snow peas
1 cup broccoli, chopped
2 tablespoons sesame oil
Pour all sauce ingredients into a saucepan, on high heat, bring to the boil, reduce heat and let simmer for 2 minutes, set aside.
Makes approx 10 skewers.
While sauce is cooling down, cut fillets into bite-size pieces, baby capsicum into squares and shallots into 2 1/2cm pieces.
Put all chopped ingredients in a bowl and marinate in sauce, overnight or for a couple of hours.
Preheat the oven to 180c.
Thread chicken onto skewers, then thread capsicum, alternating between the two till you’ve used a third of the skewer.
Place skewers on a wire rack and turn up the heat to 200c and cook for 30min. (that’s how long it took in my oven). Serve with quinoa and stir-fried veggies, garnish with peanuts and fried shallots.
Makes approx 10 skewers.
Make Japanese sauce as per Japanese sauce instructions (above)
Marinade tofu overnight or for a couple of hours.
Preheat the oven to 180c. Thread three pieces of tofu and three squares of capsicum, alternating between the two.
Repeat with the shallots.
Cook on a wire rack for approx 25-30 minutes.
If you have marinade left, take the tofu out of the oven halfway through, baste with marinade and put back to cook till done.
Serve with quinoa and stir-fried veggies. Garnish with peanuts and fried shallots.
Japanese sauce for stir-fried veggies
Use the same sauce for the veggies but halve the quantity.
Heat the sesame oil in a frying pan on high heat. Add the veggies and stir fry them for a couple of minutes only (if you would like them to remain crisp).
Pour sauce onto vegetables and stir for another 3-4 minutes before removing from the stove. Serve vegetables with quinoa. Garnish with peanuts and fried shallots.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!