Homemade bread tastes better.
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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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Direct grilling a whole spatchcocked chicken is harder than it sounds. I mean easier! No, it’s harder.
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