Japanese, by Tomoko Fukumura
In 2008, when I was seconded to UNHCR in Kabul, Afghanistan, Tomoko Fukumura asked me to bring lettuce from Kabul to Kunduz, as it
was not commonly available in the north. In fact, when I got there, in late
April, lettuce was actually being sold in the market. She cooked this Japanese dish in Alex Mundt’s apartment.
3-4 cloves of garlic, chopped fine or minced
3-4 tablespoons oil
2 chicken breasts, cut into small cubes
2 heads lettuce, washed, drained and dried
¼ cup sake
⅛ cup soy sauce (or more to taste)
½ teaspoon cornstarch, dissolved in 2 tablespoons hot water
Lemon zest
- Fry the garlic in the oil over high heat – in a wok or large skillet.
- Add the chicken and fry till cooked (3-5 minutes, if pieces are small)
- Add the lettuce and stir fry with the chicken in the wok for 1-2 minutes.
- Add the sake and the soy and stir fry for another 2-3 minutes.
- Add the cornstarch mixture. Stir fry 2 more minutes.
- Remove from heat, put on serving platter, and sprinkle with lemon zest.
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