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Chicken and Egg on Rice Oyako Donburi

1/2 Tbs garlic, minced 4 cups cooked white rice 8 oz boneless chicken, cut into 1/2 inch cubes 1/2 medium onion, sliced thin 2 green onions, sliced diagonally 6 eggs, lightly beaten 1/2 cup fish cake, sliced 1 cup Shiitake mushrooms, sliced Sauce 1 2/3 cup chicken or bonito stock (dashi) 7 Tbs shoyu 2 Tbs mirin 2 Tbs sugar Combine sauce ingredients in a small saucepan and boil over high heat, stirring constantly, until the sugar is dissolved. Set aside. Drop the chicken cubes into boiling water just until color changes. Transfer immediately to cold water, then drain. TO MAKE ONE SERVING: Place 1/4 of the sauce into a small saucepan. Add 1/4 of the chicken and onion and place over sauce. Cook over high heat. When chicken is done, add green onion. Pour 1/4 of the egg in a circular pattern to cover as much surface area as possible. When the outer edges of the egg begin to set, stir through once. Put 1 cup of the rice into a deep bowl and slide the egg mixture and the sauce over the rice. Repeat with remaining three servings.     


Dungeness Crab Salad

Serves 4 as an appetizer 1 lb fresh crab meat (from 2 dungeness crabs) 1 cucumber, thinly sliced 2 green onions, thinly sliced 1 Tbs fresh garlic, peeled & finely chopped 1 red bell pepper, julienne 1 yellow bell pepper, julienne 1 Tbs fresh ginger, peeled & finely chopped 1 cup ogo, chopped 1 lemon, juice from 1/4 cup rice wine vinegar 2 Tbs peanut oil 1 Tbs toasted sesame oil 2 Tbs sugar 3 Tbs sesame seeds, toasted 3 Tbs shoyu 1 tsp garlic chili sauce fresh salad greens Mix together the crab meat, cucumber, onion, garlic, bell peppers and ginger. Set aside. Mix lemon juice, vinegar, peanut oil and toasted sesame seed. Toss the dressing with the crab meat mixture and add remaining ingredients. Chill. Serve with fresh salad greens.