David Chang’s Salmon Rice Bowl Recipe

 David Chang’s Salmon Rice Bowl Recipe

Ingredients

4 cups of rice

1 tbsp salt

625g broth (Dave used Brodo’s seaweed mushroom broth, but you can use any broth of your choice – chicken, beef, veggie, dashi, or just plain water)

2 tbsp soy sauce

2 tbsp agave (can otherwise use honey, sugar, or maple syrup)

12oz king salmon (wild ideally, can be frozen and defrosted)

20g ginger, thinly sliced

1/2 an onion, thinly sliced

1 package of roasted nori, cut into strips (you can even get this at CVS)

1 tbsp sesame oil

Directions

Slice your salmon into 1/4″ slices.

Sprinkle plate of sliced salmon with salt and set aside. (This will help your salmon quickly cure.)

Wash and prep your rice. Add your rice, broth, soy, and agave to a pot, and turn on medium high heat. Once it starts to boil (about 7 minutes in), turn your heat down to medium low and cover for about 10 minutes.

Once most of the water is evaporated, take the pot off of heat.

Top the rice with the sliced salmon, onion, and ginger, then drizzle with sesame oil. Finish with the strips of nori. Cover, and let it sit for 10 minutes.

Tip: You can also make this in a rice cooker. Simply cook your rice, then, once it’s done, add the salmon, onion, ginger and sesame oil.

Kare Rice (Curry Rice)

 Kare rice is instantly nostalgic and hearty, a dish that’s both warming and filling. Japanese curry has origins in India, and it made its way to Japan’s populace by way of the British. By the late 1960s, kare rice became a common sight in Japanese markets and restaurants, and the dish has since found its way into kitchens all over the world. There are as many variations of kare rice as there are cooks preparing the dish: It can easily be made pescatarian (utilizing seafood as the protein), vegetarian or even vegan (omitting the chicken and utilizing a vegetable-based broth). In this version, dashi is used to add umami, with a range of vegetables to add texture to the dish alongside its chicken.

INGREDIENTS

Yield: 4 to 6 servings

• 2tablespoons neutral oil
• 1½pounds boneless skinless chicken thighs, cut into bite-size pieces
• Coarse kosher salt
• 2onions, thinly sliced
• 3garlic cloves, minced
• 1(1½-inch) knob of ginger, peeled and finely chopped
• 1red pepper, chopped
• 2medium Yukon gold potatoes, cut into 1½- to 2-inch pieces
• 1carrot, chopped rangiri style (see Tip)
• 1apple, peeled and coarsely grated
• 3tablespoons curry powder (preferably Japanese curry powder)
• 2plum tomatoes, chopped
• 3tablespoons potato starch
• 4cups dashi or chicken broth
• 2tablespoons soy sauce
• 2tablespoons tonkatsu sauce
• 1tablespoon honey
• Cooked Japanese short-grain rice, for serving
• Fukujinzuke (chopped Japanese pickles), for serving

PREPARATIONStep 1Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Place chicken pieces in pan, season with 1 tablespoon salt and cook until beginning to brown, stirring occasionally, 7 to 10 minutes, then remove chicken while retaining the fat in the pan.
Step 2Add the second tablespoon of oil to the pan. Add the onions, garlic, ginger and red pepper and cook, stirring frequently, until fragrant, 2 to 3 minutes.
Step 3Add the potatoes, carrot and apple. Continue stir-frying, shifting ingredients constantly, until vegetables start to soften, 5 to 7 minutes.
Step 4Add curry powder to vegetables in the pan, stirring constantly to incorporate. Add the tomatoes and the browned chicken and any juices to the pan, then add the potato starch and stir.
Step 5Gradually stir dashi into the pan and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has thickened to a gravy-like consistency and the vegetables are cooked through, 17 to 20 minutes. Season with soy sauce, tonkatsu sauce and honey, adjusting seasonings accordingly.
Step 6Divide rice among plates or bowls, then add curry and serve with fukujinzuke.

Thit Heo Nuong Xa (Vietnamese Grilled Lemongrass Pork Chops) Recipe - Kenji Lopez-Alt

 

Ingredients

For the Pork:

• 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground white pepper (4g)

• Pinch kosher salt

• 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)

• 1 small shallot, roughly chopped (about 1 ounce; 30g total)

• 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)

• 1/3 cup palm sugar (about 3 ounces; 85g)

• 1/4 cup (60ml) fish sauce

• 2 tablespoons (30ml) vegetable oil

• 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with plenty of fat and marbling

For the Sauce:

• 1 recipe basic nuoc cham

• 1/4 cup (30g) very thinly julienned or grated carrot (optional)

• 1/4 cup (30g) very thinly julienned or grated daikon radish (optional)

• Pinch crushed red pepper flakes (preferably Thai or Vietnamese; optional)

To Serve:

• Steamed white rice

• Sliced cucumber

For the Pork: If using whole white peppercorns, crush with salt in a mortar and pestle until roughly crushed. Add salt, lemongrass, shallot, garlic, palm sugar, and pre-ground white pepper (if using) to mortar and crush to a rough paste. You can continue crushing by hand at this point or transfer to a food processor to finish the job.

Transfer marinade to a bowl and whisk in fish sauce and vegetable oil. Add pork chops, turning them to coat all surfaces. Transfer pork to a gallon-size zipper-lock bag, press out the air, and seal bag. Marinate at room temperature, turning pork once or twice, for at least 30 minutes or up to 3 hours. Alternatively, transfer to refrigerator and marinate, turning once or twice, for up to 12 hours before proceeding.

For the Sauce: Prepare nuoc cham according to the recipe, then add carrot and daikon to the same bowl, if using. Add chile flakes to taste, if using. Extra sauce can be stored in an airtight container in the refrigerator for up to a month.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Grill pork chops directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 4 to 6 minutes total.

Transfer to a serving platter and serve immediately with steamed white rice, sliced cucumber, and sauce.

I strongly suggest using a mortar and pestle to make the marinade, but if you prefer, you can make it in a food processor. Process the peppercorns until crushed, then add the remaining marinade ingredients, excluding the palm sugar, and process to a paste. Chop or crush the palm sugar chunks with the bottom of a heavy pan, add to the processor, and process until incorporated.