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Asian-Fusion Comfort Food |
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Sizzling Bánh Mì and a Japanese Sizzle Plate |
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by Jennifer Olvera |
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Who doesn't love a little comfort food? We've put together some delicious fare that's sure to soothe the shojo soul. Inexpensive, filling, and delicious—Bánh Mì sandwiches combine the sweet of baguette, the sour of pickled vegetables, and the tang of barbecued meat. And to steak and potatoes, we've added some Asian fusion that's sure to please the most staunch traditionalist.
Want to make your own? Try our recipes, which feature easy-to-find ingredients.
Pan-Asian Bánh Mì
INGREDIENTS
Pickled Veggies
- 1/2 c water
- 1/4 c sugar
- 1/4 c rice vinegar
- 2 large carrots
- 1/2 pound daikon radish
- Salt, to taste
Meat
- 3/4 pound ground turkey
- 1 package Korean barbecue seasoning, such as NOH brand
- 1/2 c water
- 2 Tbsp teriyaki sauce
Toppings
- 2 Tbsp mayonnaise
- 3 serrano peppers, thinly sliced
- 1/2 c cucumber, cut in half lengthwise and thinly sliced
- 1/2 large red onion, thinly sliced, soaked in water for 15 minutes and drained
- 1/4 c cilantro, chopped
1 loaf French bread or baguette
INSTRUCTIONS
Heat water, sugar, and vinegar in a small saucepan. Bring to a boil and stir until sugar dissolves. Season with a pinch of salt; remove from heat and allow to cool.
Meanwhile, peel and shred carrots and daikon. Place in a sealable plastic container and pour cooled dressing on top. Shake to combine and refrigerate until ready to use.
Brown turkey in a frying pan over medium-high heat until cooked through (about 5 minutes). Add seasoning packet, water, and teriyaki sauce. Stir until thoroughly mixed and simmer on low until sauce has thickened.
Slice bread lengthwise and cut into sandwich-sized portions. Spread with mayonnaise, fill with meat, and top with pickled veggies, peppers, cucumber, red onions, and cilantro.
Serves 4
Japanese Sizzle Plate
INGREDIENTS
- 1 pound red-skin potatoes
- 1 Tbsp butter
- 1/4 c milk
- 1 Tbsp wasabi paste
- Kosher salt and pepper, to taste
- 4 Tbsp butter
- 1 Tbsp olive oil
- 1/8 tsp togarashi
- 1/2 pound thinly sliced round steak
- 3/4 c sugar snap peas, strings removed
- 1 onion, cut in half and thinly sliced
- 2 cloves of garlic, thinly sliced
INSTRUCTIONS
Place potatoes in a pan filled with cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until cooked through (about 20 minutes). Drain potatoes, mash them, and add butter, milk, and wasabi paste. Stir to combine.
Melt butter with oil and togarashi in a seasoned cast-iron skillet over medium-high heat. Season with salt to taste. Season meat on both sides with a pinch of salt and sear it for a few seconds on each side until lightly caramelized. Remove from pan. Add peas, onions, and garlic and sauté until slightly tender (about 3 minutes). When finished, push the sautéed vegetables to the side of the pan and mound the potatoes in the center of the skillet. Top potatoes with meat, scatter vegetables on top, and baste the whole mélange with butter from the pan. Season with salt, if desired, and serve immediately.
Serves 2
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"Asian-Fusion Comfort Food" has been edited for shojobeat.com;
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