Crispy Skin Soy Chicken Bento
Lunch for tomorrow. Crispy soy chicken with miso glazed kabocha squash, sauteed oyster mushroom and a korean broccoli and tofu in sesame oil banchan.
The soy chicken was suppose to be this tik tok recipe that was famous, but I ended up with the wrong type of bone in chicken thigh which was much harder to debone, anyhow with an adjustment of time this turned out pretty good.
Miso marinaded kabocha squash
Sautéed oyster mushroom with carrots
Dubu Muchim is a side dish that occasionally pops up at the korean bbq place and I really enjoy it. It's a simple dish coming from Buddhist temple cuisine. Temple cuisine usually has no onion, garlic, leeks, green onion etc. This is a simple side dish that goes well with the flavorful crispy soy chicken. I used bagged broccoli because I'm just lazy.
Dubu Muchim Banchan
Literally "Tofu mixed", a better description is broccoli and tofu tossed with sesame oil and salt. I added soy sauce for a bit of umami and sometimes red pepper flake if I want some heat
1 bag (12 oz) broccoli florets)
1 box (16 oz) firm Tofu (not silken)
1 tsp salt
1 tsp sesame oil
Optional: soy sauce (a few dashes for taste)
Blanch the broccoli for 2 mins in boiling water. Immediately drain and rinse in cold water. (don't use ice, the dish is nice warm). The broccoli should retain some crunchiness.
Cube the tofu and crumble by hand
Mix Tofu, salt, sesame oil, sesame seed and broccoli together until mixed.
Optional: add a few dashes of soy sauce to taste, but not too much as it will spoil the color.