This was supposed to be half time dinner on grand final night, the game was so good it didn’t get cooked until after the game. I had prepped all the ingredients for Sukiyaki in the afternoon so it was just a matter of cooking it all up. First make the broth with things like garlic, ginger, lemongrass, chilli, oyster sauce, soy, palm sugar and chicken stock. Then arrange vegetables around the pan and lightly cook off, add things based on their thickness etc, tofu early, bean sprouts last. I used them, carrot, cabbage, asparagus, snowpeas, mushrooms and rice vermecilli noodles. Once veg is cooked portion into bowls and then add the thinly sliced (I used) eye fillet and it will cook in the broth when you ladle it over the veg, meat and noodles. I topped mine with a perfect poached in the veg stock egg. Ichi Ban soup
Last minute decision for Friday dinner. I grabbed some chicken thighs from the freezer and put them in front of the aircon exhaust to defrost quickly ( no microwave on the boat ) and whip up a teriyaki marinade. I marinated the chicken when defrosted while I prepped the vege and rice. Then its just pan sear the chicken and then toss in your fresh veg. Finally add last of reserved marinade and cook off then thicken with corn flour. One Glossy Teriyaki Chicken on Rice.