I can just imagine myself in Paris ordering a crepe from a street vendor, paper wrapper crinkling in my hands as I chew into a sweet, deliciously thin crepe. Short of going to France (or maybe the Logan Square Farmer’s market, haven’t tried those crepes yet!) the best I can do is to make some at home.
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I tried out a new recipe that made the crispiest, tastiest, japanese friend chicken. It was super easy to make too.
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アスパラの肉巻きと冷やしそうめん
I was craving somen, because even though it’s in the 50s here in Chicago, it is June and I am ready for summer foods. I remembered my mom’s hiyashi somen, and a quick phone call later, I was boiling chicken breast in dashi stock with soy sauce, mirin, scrambling 2 eggs, and then julienning some eggplant to put in the sauce.
Adding natto to soba soup gives the broth a creamy texture and is a great way to introduce someone to natto.
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I followed this recipe by Slanted Door‘s Charles Phan, Crispy Vietnamese Crêpes with Shrimp, Pork and Bean Sprouts.
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This is one of my favorite ways to prepare breakfast eggs, (my all time fave is poaching.) When you don’t feel like bringing out the frying pan, shirred eggs are good because you just pop the eggs into the oven.
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