This recipe is honestly a work in progress. It was my first time spatchcocking a chicken! I think next time I make this, instead of using a compound herb butter, I’m going to dry out the chicken and just use fresh herb salt and olive oil… Will keep you posted 🙂

Ingredients: 

• Sea salt 
• Parsley 
• Garlic 
• Lemon zest
• Golden Potatoes 
• Lemons
• Whole chicken (spatchcocked) 

Cilantro Sauce:

• Cilantro 
• Parsley
• Greek Yogurt 
• Garlic 
• Lemon juice
• Salt 

Herb butter: 

• Cold butter (1 stick) 
• Finely chopped parsley 
• Finely chopped garlic (5 cloves) 
• Lemon zest
• Lemon juice (1 lemon) 
• Salt 
• Pepper 
• Herb de provence
• Oregano 
• Onion Salt (TJ) 

1. Preheat oven to 425 F
2. Spatchcock the chicken (look up youtube videos, it’s pretty straightforward as long as you have kitchen scissors) 
3. Make herb butter by combining all the ingredients with a fork
4. Try to get the herb butter under the skin of the chicken and rub the butter all over the chicken. 
5. Cook chicken uncovered for 45min-1hr depending on size
6. While the chicken cooks, combine cilantro sauce ingredients in a blender, adjust to taste
7. Once the chicken reaches an internal temperature of 160, it’s done. Rest for at least 10 min before serving.

A classic Japanese comfort meal that’s super easy to make. Pictured is a side of blanched okra with bonito flakes and ponzu, as well as some amitsuke cabbage and miso soup!

Ingredients: 

• Boneless skinless chicken thighs (10 oz) 
• 3-4 large eggs 
• ½ onion sliced 
• 1 tbsp sake 
• Salt 
• Parsley 

Sauce ingredients: 

• ½ cup dashi stock 
• 2 tbsp soy sauce
• 2 tbsp mirin 
• 2 tsp sugar 

1. Combine sauce ingredients 
2. Cut chicken into cubes, pour 1 tbsp sake over and lightly salt. Let sit for 5-10 min
3. Lightly mix the eggs, DO NOT OVER MIX, should look marbled
4. In a cold pan, add sliced onions and pour over sauce. Cook on medium heat until it starts simmering
5. Once simmering, add chicken and cook until chicken isn’t pink 
6. Add 2/3rds of the egg mixture (avoid edges of the pan) 
7. Once it looks pretty cooked, add the rest of the egg mixture (more yolk the better for color) and cover for 1-2 min 
8. Serve over white rice and garnish with parsley or green onion! 

Say goodbye to those curry cubes (although ngl they are the best lol) and make Japanese beef curry from scratch!!! Recipe inspo from Kimono Mom 🙂

Ingredients (4 servings) 

• 1 onion
• 1 clove garlic
• 1 inch ginger 
• 300g meat of your choice
• 300g potato 
• 1 carrot
• 20g butter
• 4 tbsp flour 
• 3 tbsp curry powder
• 200ml (1 cup) vegetable juice or vegetable broth + ¼ grated apple
• 600ml (3 cup) water
• 1 bouillon cube (beef preferable) 
• 2 tbsp ketchup
• 1 tbsp instant coffee
• 1 tbsp sugar 
• 1 tbsp worcester sauce (japanese)

1. Slice onion
2. Peel carrot and cut into bite size pieces and peel potatoes and cut into big pieces and soak in water
3. Chop ginger and garlic finely
4. Cook down onions, ginger, garlic, fry until onion is golden brown, add a little salt 
5. Add butter mix well and add 3 tbsp of flour and mix on low heat until smooth 
6. Add 3 tbsp of curry powder and mix till smooth 
7. Add vegetable juice and mix then add 3 cup water and mix 
8. Add bouillon cube and 2 tbsp of ketchup and 1 tbsp of worcester sauce and 1 tbsp of sugar and 1 tbsp instant coffee – 20-30min let this simmer with lid off
9. Brown the meat (add flour prior) then add the carrots and potatoes – fry for a bit then add it into the curry mixture get all the scrapings in – let this cook on low heat for a good while 

This is a easy chicken dish that goes with a lot of side dishes. I like to serve this in a bowl with rice, kimchi and a boiled egg.

Ingredients: 

• 1 lb Chicken breast or thighs 
• Cilantro 

Marinade: 

• 3 tbsp Soy sauce
• Grated ginger 
• Grated garlic 
• 1.5 tbsp Mirin 
• 1.5 tbsp Cooking sake 
• 1 tbsp MSG 
• 1 tsp sugar 
• Salt 
• White pepper 

1. Cut chicken into chunks and combine marinade ingredients together and pour over chicken in a zip lock bag. Store in the fridge for up to 24 hours.
2. Cook the chicken on medium heat in a non stick pan
3. Serve with rice and side dishes and top with cilantro 

I originally made this recipe in a cast iron as you can see in the photo but through trial and error, I noticed that cooking them in the oven on parchment paper was the most fuss free way to go. I like to serve these meatballs with a lemon kale salad and a diced tomato, olive, onion, feta salad. I also like to eat this with a side of hummus. For a more filling meal, you could serve this with rice or pasta.

Meatball Ingredients: 

• 1 lb ground chicken (or Turkey) 
• 1 cup ricotta 
• 1 cup spinach (finely chopped)
• ½ cup bread crumbs (panko) 
• ¼ cup grated parm 
• 1 egg
• 2-3 cloves garlic (finely chopped) 
• Basil (finely chopped) 
• 1 tsp oregano
• Onion salt 
• Salt + Pepper 

Tzatziki Sauce: 

• Greek yogurt 
• Finely chopped parsley 
• Grated garlic
• Grated cucumber
• Salt 
• Lemon zest + lemon juice

1. Preheat oven to 400F 
2. Mix meatball ingredients till combined then shape into balls 
3. Place onto baking tray lined with parchment paper and a little olive oil on the bottom  
4. OPTIONAL: add tomatoes, onions (any roast-able vegetable) to the pan as well (season with olive oil, salt, pepper, oregano, onion salt prior to baking) 
5. Roast meatballs for 15min then broil at 450F for 5min

This is basically my take on a chicken soup that has a Japanese flavor profile.

Ingredients: 

• 1lb chicken thighs (skin on bone in OR skin off boneless – if no skin, you do not need to brown the chicken) 
• Green onion (2-3 stalks cut into 1 ½ in pieces) 
• Garlic (2 – 3 cloves depending on size) 
• Ginger (2 in worth – julienned) 
• Dashi soup base or powder
• Tuscan kale (2 handfuls) 
• Carrots 
• Daikon
• MSG
• Chilli Oil
• Trader Joes Yuzu Hot Sauce 
• Fried Shallots
• Rice 

1. Brown chicken thigh skin in pan (start with a cold pan – renders the fat better) 
2. Add chicken in pot with aromatics (julienned ginger, garlic, green onion) also add sliced carrots and daikon 
3. Fill pot with water (2in above chicken) and add ¼ cup of dashi soup base + 2 tsp of MSG
4. Simmer chicken on low heat
5. Once the liquid starts lightly boiling, check the chickens internal temperature – if it’s over 175F its ready to be taken out and shredded
6. Add tuscan kale to the broth (cook 2 min)
7. Add more dashi or soy sauce to the broth to taste 
8. Serve with rice and top with fried shallots, chilli oil, yuzu hot sauce from Trader Joes (so good) and fresh lime juice if you want.