Teppanyaki Fried Rice
The best elements of a beef teppanyaki experience in one savory rice dish.
Ingredients
3 tablespoons unsalted butter, melted
6 tablespoons soy sauce
1 teaspoon garlic paste
2 tablespoons vegetable oil
1 zucchini, cut into 3/4-inch pieces
1 onion, cut into 3/4-inch pieces
3 ounces baby bella mushrooms, quartered
1/2 teaspoon white pepper
1/2 teaspoon salt
1 tablespoon mirin
1 tablespoons rice vinegar
4 large eggs, beaten lightly
4 scallions, white parts thinly sliced, green parts cut into 1/2-inch pieces
8 ounces cooked long grain rice
6 ounces medium-rare ribeye, cubed
½ cup heavy cream
2 tablespoons soy sauce
2 teaspoons dry mustard
1 ½ teaspoons toasted sesame oil
1 teaspoon sugar
Instructions
Combine melted butter, 2 tablespoons of soy sauce, and garlic paste in bowl; set aside.
Heat 2 teaspoons of vegetable oil over medium high heat. When hot, add zucchini, onions, mushrooms, white pepper, and salt and stir to combine. Spread the vegetables into an even layer and cook, undisturbed, for 3 minutes. Stir vegetables and cook 2 minutes longer, undisturbed. Add mirin and soy-garlic butter to skillet, stir, and continue to cook for an additional 2 minutes. Transfer vegetables to a bowl; set aside.
Combine 2 tablespoons soy sauce and vinegar in small bowl. Heat 2 teaspoons oil in clean nonstick skillet over medium high heat. When hot, cook eggs until set (about 1 minute) and break them into small pieces. Transfer eggs to separate small bowl.
Return skillet to medium high and remaining oil until just smoking. Cook scallion whites until softened, about 1 minute. Add rice, soy sauce and vinegar mixture, vegetable mixture, cooked eggs, and scallion greens and cook for 2 minutes, stirring frequently. Remove the rice from the heat and stir in the ribeye.
To make the mustard sauce, combine heavy cream, remaining soy sauce, dry mustard, sesame oil and sugar and vigorously whisk until combined and slightly thickened.
To serve, divide rice between two bowls with a generous drizzle of mustard sauce.
Teppanyaki Fried Rice
Ingredients
Instructions
- Combine melted butter, 2 tablespoons of soy sauce, and garlic paste in bowl; set aside.
- Heat 2 teaspoons of vegetable oil over medium high heat. When hot, add zucchini, onions, mushrooms, white pepper, and salt and stir to combine. Spread the vegetables into an even layer and cook, undisturbed, for 3 minutes. Stir vegetables and cook 2 minutes longer, undisturbed. Add mirin and soy-garlic butter to skillet, stir, and continue to cook for an additional 2 minutes. Transfer vegetables to a bowl; set aside.
- Combine 2 tablespoons soy sauce and vinegar in small bowl. Heat 2 teaspoons oil in clean nonstick skillet over medium high heat. When hot, cook eggs until set (about 1 minute) and break them into small pieces. Transfer eggs to separate small bowl.
- Return skillet to medium high and remaining oil until just smoking. Cook scallion whites until softened, about 1 minute. Add rice, soy sauce and vinegar mixture, vegetable mixture, cooked eggs, and scallion greens and cook for 2 minutes, stirring frequently. Remove the rice from the heat and stir in the ribeye.
- To make the mustard sauce, combine heavy cream, remaining soy sauce, dry mustard, sesame oil and sugar and vigorously whisk until combined and slightly thickened.
- To serve, divide rice between two bowls with a generous drizzle of mustard sauce.
Chicken Al Pastor
Ingredients
Instructions
- To prepare the marinade, combine all spices with vinegar and water. Add chicken and coat thoroughly. Refrigerate overnight.
- Preheat oven to 275F. Make a makeshift trompo by threading the chicken with 2-3 wooden skewers, secured on either end by the rounds of pineapple. Place the "trompo" upright on a parchment lined bakinf sheet and roast 2 hours at 275F.
- Check the internal temperature of the chicken. If it has reached 165F, turn off the oven and allow the chicken to rest for 10 minutes; otherwise, increase oven to 350F and roast for an additional 10-30 minutes until 165F internal temperature us reached (then rest chicken for 10 minutes). Set pineapple aside to cool.
- Chop chicken into bite-sized pieces; set aside.
- Dice pineapple and combine with cilantro, onion, tomatoes, lime juice, and salt.
- Serve two tacos per person (double tortillas) and garnish with pineapple salsa, pickled red onions, and crema.
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