When I don't eat out at Jap restaurants, I do enjoy cooking Jap at home. One of my favourite Japanese food authors is Harumi Kurihara. She's actually just realeased a new cookbook which I'm eager to get my hands on but the other two which she's published, they both sit prominently on my bookshelf. I haven't tried that many recipes from them but they are probably one of the most well-thumbed books that I own. The photography is stunning and each recipe is so tempting to try. Here was a recipe that was meant to serve 4 but ended up serving 2 greedy food enthusiasts.
Marinate 500g bite size pieces of chicken thigh in 2tbsp soy sauce, 1 tbsp balsamic vinegar, 1 clove sliced garlic and ground black pepper for 30 minutes.
Roughly chop the cabbage into large pieces. In a wok, heat 1tbsp vegetable oil, 1 tbsp butter and saute the cabbage. Lightly season with salt and pepper.
Heat a little vegetable oil in a frying pan and fry the chicken, turning half way so to brown both sides.
Place the cabbage on a serving dish and then arrange the chicken on top. Garnish with basil leaves (to be honest, the basil leaves can be optional - they don't add a whole lot to the dish aside from the presentation).
Serve with rice.Like I said, this recipe was meant to serve 4 but J&I found it quite easily to gobble our way through it all. I can't remember us even being that hungry! Some advice from me is to make sure that the cabbage is cut evenly so that you don't have big chunks. I found that some of the pieces in my dish were just a tad too crunchy and big. Anyway, stay posted for more recipes from Harumi!