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Sesame Garlic Chicken Grilled furikake ono with ginger miso butter sauce

Sesame Garlic Chicken

From the Kitchen of: Carroll Ung

6lbs boneless skin on chicken thighs
1/2 cup flour
1/2 cup corn starch
Salt and pepper to taste

Garlic Sauce:
1/2 cup shoyu
1 cup mirin
1 tbsp sesame oil
1 tsp chili flakes
1 tsp sesame seeds
2 tbsp minced sautéed garlic

Cut chicken into bite size pieces and mix all ingredients in a bowl. Let sit in refrigerator for 2 hours. Pan fry in about 1 inch of oil. Combine all sauce ingredients into small saucepan and reduce to half. Let cool at room temperature. Mix sauce and cooked chicken in mixing bowl and garnish with sesame seeds and green onion.

Grilled Furikake ono with ginger miso butter sauce
From the Kitchen of: Carroll Ung

2 lbs fresh ono filets cut into 3 oz pieces
1/2 cup furikake
Salt and pepper to taste
Butter sauce:
4 oz unsalted (soft) butter
1 tbsp white miso
1 tsp minced ginger
4 oz white wine
2 tbsp heavy cream
1 tbsp shoyu

Press furikake onto one side of ono and pan fry furikake side down in oiled pan. Lightly salt other side of fish. Fry for about 2 minutes and turn. Fry other side for about 2 more minutes and plate. Using the same unwashed pan, combine all sauce ingredients except for butter into pan and let reduce to half. Turn off fire and fold in butter. Spoon over fish and garnish with green onions and chopped tomatoes.