I'm back and healthy again.
I had a horrible past week with flu symptoms (it was going around at Jason's work, so he got it first and I got from him) and spent 3 full days in bed. It was quite horrible and I couldn't do anything meanwhile. But, I kicked it without taking any medication!
I'm just so happy that my appetite is back (actually even bigger than ever).
To celebrate my recovery, I made a donabe rice dish, which can become even a main dish with my double-lid donabe rice cooker, "Kamado-san". It's got chicken and kabu (Japanese turnip) with some yuzu kosho. Here's the recipe.
Chicken & Kabu Rice with Yuzu-kosho flavor
Ingredients
2 rice-cups (360 ml) short grain rice
360 ml water
2 teaspoons olive oil
1/2 pound chicken thigh meat, cut into bite-size pieces and seasoned with salt & pepper
2 bulbs kabu (Japanese turnip), diced
leaves from kabu, thinly sliced
1 tablespoon sake
2 tablespoons light color soy sauce ("usukuchi shoyu")
1 to 1.5 teaspoons yuzu kosho paste
Procedure
1. Cook the plain rice (with 2 rice-cups rice and 360 ml water) by following the general rice making procedure.
2. About 10 minutes before the rice is ready, saute the chicken with olive oil in a pan until the chicken is lightly colored over medium+ heat. (about 3 minutes)
3. Add the diced kabu, and continue to saute for another minute.
4. Add the sake and soy sauce. Simmer for a few minutes.
5. Add the sliced kabu leaves and yuzu kosho. Stir for 1-2 minutes.
6. When the rice is ready, transfer the chicken/ kabu mixture to the rice in the donabe. Toss all the ingredients together. Serve immediately.
The rice was so great with the subtle (and very effective) kick from yuzu-kosho flavor.
I served the rice with another kabu (plus kabu leaves) dish...I made kabu and tofu white miso soup. The soup was made with my soup & stew donabe, "Miso-shiru Nabe". It was so soothing and helped me recover even better.
Happy donabe life.
