Tag Archives: ginger

Teriyaki Chicken

There are a lot of variations out there for Teriyaki so I did a little searching. In the end I found the most authentic or original teriyaki recipe I could find. I tragically discovered I only had low sodium soy sauce but I went ahead hoping it wouldn’t matter a lot.


1 tablespoon cooking oil

1/2 cup shoyu (Japanese soy sauce)

1/4 cup mirin

1/4 cup sake

3 tablespoons cane sugar

1/2 inch ginger sliced thick

2 cloves of garlic, crushed

4 boneless chicken thighs

green onion, green part only, cut at an angle into 1/4 inch segments (for garnishment)



add red pepper flakes

substitute sugar with honey

add sesame seeds


Add oil to frying pan and heat to medium high heat, Add chicken breast side down and braise before removing and setting aside.

Reduce heat and add crushed garlic to the pan, cook until aromatic and slightly browned, add soy sauce, mirin, sake, sugar and sliced ginger to man and mix to until sugar dissolves and it comes to a light boil. Reduce heat and simmering boil until about half of the liquid has reduced, 15-20 minutes.

Increase heat to Medium and add reserved chicken back into the sauce pan and cook chicken for 5 minutes on each side until nearly all of the sauce has reduced and begins to darken, turn chicken more frequently  and slightly decrease the heat as it further reduces and remove at the end of the reduction, all of the sauce should pretty much be on the chicken and it should be thick and dark. Remove chicken before it begins to burn.

Serve with rice.



Carrot Ginger Soup


This is an incredibly easy soup to make and it is very filling.


1 teaspoon coconut oil

6-8 carrots chopped into 1 inch pieces

1 potato chopped into 1 inch pieces

1 onion chopped

2 cloves garlic

2 cups vegetable broth

1 small piece of ginger, minced

2 tablespoons natural peanut butter

1 can coconut milk

salt & pepper to taste

fresh basil leaves, rolled and chopped


In a sauce pan add vegetable broth and minced ginger, bring to simmer.

In a large sauce pan add coconut oil and onion, saute for about 3-5 minutes. Add carrots and garlic cook for another 3-5 minutes. Add carrot mixture to vegetable broth and increase to medium boil for 15-20 minutes until the carrots are soft.

Add coconut milk and peanut butter to blender then add carrots with stock, blend until smooth. Add salt and pepper to taste. Top with fresh basil.





Pork Mushroom Eggroll Adventure!

I have to admit I don’t get Asian flavor combinations, for me it’s the unknown… my brain cant imagine what the flavor combinations are going to taste like in advance and that’s something I really rely on when cooking, it feels a little like cooking blind. I’ve decided to start with baby steps.

My feared combination here is ginger mixed with garlic. It turned out nothing like what my taste buds could predict at all and it was delicious, I made the same thing the very next day. It’s not far off the mark from most of the recipes I was finding all over the internet so here was my take on a standard pork eggroll recipe I was seeing, basically I just substituted half the pork with a portabella mushroom.


1/2 lb Pork Sausage

1/4 teaspoon powdered Ginger

1/4 teaspoon powdered Garlic

1 large Portabella Mushroom, diced

1/2 cup shredded Carrot

1 cup shredded Cabbage

1 package of pre-made Eggroll Wrappers

1 tablespoon Water

1 tablespoon Flour

Peanut Oil for frying


Add oil for frying to frying pan and set aside, in another skillet add Sausage, Garlic and Ginger and cook on medium heat until cooked through.

Meanwhile, shred carrots and cabbage, set both aside in a large bowl.  Dice the mushroom and set aside.

Once the Sausage is cooked add it to the bowl of carrot and cabbage and return the pan to the heat, add portabella and cook until liquid is released and they start to become darker and mushy about 4 or 5 minutes. Add mushrooms to mixture in bowl and stir until all ingredients are mixed well. rotate the pan with the peanut oil to the burner and heat to frying temperature.

While the oil heats prepare the eggrolls, in a small bowl combine the water and the flour into a paste.

Place a large spoon full of mixture into the center of the egg roll wrapper and fold according to the eggroll packaging instructions, use a bit of flour paste to seal the seam of the eggroll wrapper.

Fry until golden brown, set aside on paper towels to cool before eating. I found that I liked larger eggrolls so there was less wrapper overlay.