1) While the rice is still hot, add the egg and stir to combine thoroughly and evenly. Add seasoning as desired, and serve!
Chef’s Note: Don’t be afraid of popping the raw egg into the rice. Much like with carbonara, the heat of the rice will cook the egg through. However, be sure to stir quickly and thoroughly, so as to prevent the egg from scrambling. The goal here is to provide a very creamy texture.
Here in the United States, the thought of adding raw egg to anything can often be a little intimidating. The way we process our eggs does not prevent salmonella from remaining on the shells, which is in part why eggs must be refrigerator instead of on the counter in this country. However, some dishes take this seemingly risky action and end up resulting in perfectly safe and delicious food. We’ve seen this before with carbonara, and tamago gohan - a Japanese comfort food at its finest - is another we’ve got here!
I was first introduced to this dish while working at an Asian-style grill in San Luis Obispo. I had learned a lot of neat tricks while working there, and worked with ingredients that I had never even seen until then. Every so often, the lead kitchen manager would make us some breakfast in the early morning while we were working on preparing everything for the day. It wasn’t uncommon for us to joke about how he must have made his iced coffee with crack (it was so good, and so addicting… it never lasted very long because we would inadvertently drink it all within about five minutes). Since I was often one of the only two people at the very start of the day, I got lucky enough one day for him to walk up to me with a bowl of rice.
Before I could thank him, he cracked an egg into the rice and told me to stir it up quickly. I did so, rather confused, and he reached up to the spice rack and dug out a container of rice seasoning, shaking some into the rice as I stirred. When he told me to stop and taste it, I was blown away. The rice as always was perfectly cooked, but the creamy texture of the egg and the blast of umami that I got from the seasoning was pure bliss. Seaweed, salt, sugar, pepper, and sesame blended with the rice and egg perfectly, and I was hooked. A simple breakfast, and a small bowl was enough to fill me up for a good while.
We’ve covered most of the ingredients in previous Foodie Fridays. However, the seasoning also has sesame seeds, which I haven’t yet covered. Here in the States, we see them on burger buns and hot dog buns, on bagels, and on various pastries and breads. The truth of the matter is, however, that sesame is often seen as one of the oldest oil-producing crops.
The sesame plant itself is native to Sub-Saharan Africa, but trade of the seeds had brought it to Egypt and then further into India and Asia. As a food item, it was ideal as a subsistence crop because it was not only easy to cultivate, but is a drought tolerant crop. From sesame seed balls to crackers and sweet treats, this seed is used throughout much of Asia, India, and Africa, and has been incorporated into cuisines throughout the world because of its nutty flavor.
In magic, we see sesame as an ingredient most often used in spells for abundance and money. They can be utilized in witch bags, cooking, or in powders all for this purpose. However, because they are such an adaptive and hardy plant, I also see them as an ingredient for teaching us how to adapt and weather hardships - how to hold out in times of hardship and drought. For me, this has made them particularly useful in shadow work. These same qualities can also be connected to other sesame products such as sesame oil.
What do you use sesame for? How can it be incorporated into your practice, and how might it benefit your magic?
a parting gift from me to all of you for the holidays! please try these and tag me in the photos!
Ingredients for Chicken Tenders
2-3 lbs chicken breast tenderloins
1cup coconut milk
3 tbsp granulated garlic
1 tbsp turmeric
1 tbsp hot paprika OR chili powder
½ tbsp cayenne pepper
2 tsp Chinese five spice
1 tsp fresh cardamom
Juice from ½ lime
Kosher salt and black pepper to season
Few tbsp of high heat cooking oil (grape seed, avocado, or vegetable)
Ingredients for Dipping Sauce
2 cups honey
1/3 cup (or less) sambal (chili garlic paste)
Juice of ½ - 1 lime
Dash of fish sauce, about 1-2 tsp (be very careful with this)
1 ½ tsp sesame oil
1 tbsp rice wine vinegar
2 tbsp sesame seeds
2 tsp Chinese five spice
1 tsp ground ginger
Fresh cilantro, chopped
Salt and pepper to taste
You are free to adjust these measurements according to your taste!
Pierce each chicken tender a few times with a fork.
Combine all of the ingredients for the marinade (except the oil) into a bowl. Mix (and taste the marinade) and coat all of the chicken and place into a ziplock bag to marinate for at least 1-2 hours in the fridge, removing 20 minutes before cooking time so that the chicken can come to room temperature.
Heat your oil over medium high heat in your grill pan (or skillet - cast iron would work great here)
Cook each chicken breast tenderloin on each side (the chicken will let you know when it is ready to be flipped - it will come up easily. if it is sticking, it is not ready). about 2-3 minutes per side depending on the thickness.
Combine all ingredients for your dipping sauce. Adjust the amount of honey or liquid to your desired thickness. I prefer my dipping sauce to be a perfect mix of loose and thick (almost like chicken wing sauce).
Taste as you go and adjust to your preference.
(you could also coat the entire chicken tender in this sauce. it’s that good - do what you please)
Garnish chicken wings with fresh cilantro, a squeeze of lime and serve!