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Grilled Miso Chicken
Grilled Miso Chicken
Have extra miso paste and don’t know what to do with it? Miso makes a great marinade for chicken, pork, and even fish such as salmon. The chicken only needs 4 hours of marinating and grills up in 10 minutes.
Ingredients
- 1/4 cup miso paste
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 boneless skinless chicken thighs
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Preheat your broiler or grill. If broiling, place your thighs on a rack on a baking pan lined in foil.
- Broil or grill the chicken for 5-6 minutes a side. Let rest before serving.
Pickled Shallots
Pickled Shallots
Pickled shallots are the candy of pickling. They add a sweet and sourness to whatever they accompany. They are great to serve with rich pork dishes such as lu rou fan; on top of banh mi sandwiches and gua bao, and many more Asian dishes. The pickled shallots will keep in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup shallots thinly sliced
- 1/4 tsp Sichuan peppercorns
- 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Add the Sichuan peppercorns to a cold small pot. Turn the heat to medium and dry toast for 1 minute.
- Pour in the rice vinegar, water, sugar, and salt. Once it starts to boil, take the pot off the heat.
- Placd the shallots in a small jar and pour the hot brine over them. Let cool at room temp, then place in the refrigerator to cool completely. They will then be ready to serve.
Beef Noodle Soup
Beef Noodle Soup
Beef noodle soup is considered the national dish of Taiwan. It is so popular that there is an annual Beef Noodle Festival in Taipei where chefs compete for the title of best beef noodle soup in Taiwan. The soup consists of beef and tomatoes with a variety of spices braised for long periods of time, served over wheat noodles and topped with chopped green onions and cilantro. It also contains some type of vegetable, usually bok choy, gai lan, or pickled mustard greens.
Servings: 4
Ingredients
Spice Bag
- 2 whole black cardamom
- 2 bay leaves
- 2 star anise
- 2 slices Chinese licorice
- 1 tbsp Sichuan peppercorns
- 1 tbsp goji berries
- 1 tsp fennel seeds
Beef Noodle Soup
- 1 1/2 lbs boneless beef shank meat cut into small pieces
- 6 tbsp vegetable oil
- 2 heads garlic peeled
- 3” ginger sliced
- 1/2 large onion sliced
- 5 green onions chopped
- 3 tbsp spicy bean paste
- 2 tbsp rock sugar
- 1/2 cup light soy sauce
- 1/2 cup shaoxing cooking wine
- 1 tbsp dark soy sauce
- 2 large tomatoes chopped
- 2 tsp beef bouillon
- 3 quarts water
- baby bok choy 1 per serving; blanched for 2 minutes
- wheat noodles fresh, frozen, or dried; prepared according to package
Garnish
- green onions chopped
- cilantro chopped
Instructions
- In a large pot over medium heat, lightly dry toast all of the spice bag ingredients for 2 minutes until aromatic.
- Let cool. Place in an empty tea bag and set aside.
- In the same pot, bring some water to boil. Add the beef shank meat in and blanch for 1 minute.
- Strain the meat and set aside.
- In the same pot over medium high heat, add in the cooking oil. Sauté the green onions, garlic, ginger, and onion for 2 minutes.
- Add in the bean paste and rock sugar, sautéing for 1 minute.
- Pour in the soy sauces and cooking wine.
- Add in the beef, tomatoes, and bouillon. Cook for 5 minutes until the tomatoes soften.
- Pour in the 3 quarts of water and add the spice bag. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
