How was your weekend? If you live here in the Bay Area, aren’t you glad the beautiful weather we take for granted is finally back? The weather was gorgeous and this is why we love to live in San Francisco and don’t want to live anywhere else.
I had a busy but very good weekend. On Saturday, we had a family haircut in the morning (we all go to the same hair salon) and then we went to a park in the afternoon to practice my son’s bicycle riding. He has been telling me the entire week that he was now ready for removing training wheels and he wanted to ride a bicycle like a big boy. We thought it was a nice opportunity so we tried. After a few trials, he realized that he couldn’t ride “fast” anymore so he wanted the training wheels back on. I guess we’ll encourage him to try again later on this summer.
Then on Sunday I had a friend’s wedding shower to attend at a tea house. It was really nice to spend time with a soon bride-to-be and girl friends (no kids!). As a stay-at-home mom, I tend to forget that I’m also a woman, not just a mom. It was a lovely afternoon sipping various kinds of tea and eating yummy treats (oh lemon curd! YUM!). Later in the evening we celebrated my brother-in-law’s birthday at our house. I cooked pulled pork in the morning and oh it was so delicious. I have to share this recipe sometime soon (I hope you don’t mind sharing this on my blog even though it’s not a Japanese dish).
I’ve been so busy lately that I haven’t had time for everything I want to do. Recently I got a lot of questions asking me how I blog with the two kids. Trust me, I don’t have time for everything I want to do… My primary focus is the kids (and of course cooking dinner, cleaning house, doing all the house chores), so my blogging time is very limited. I spend hours at night after kids go to sleep at 8 pm. I’ve been staying up late to catch up but still not enough time and I’m struggling, really struggling to manage my time. So there’s no secret or mystery here. I’m sorry if I haven’t called you back, or emailed you back, or haven’t visited your blog for a couple of days… but I just want to say I’m thinking of you and I’ll get to you as soon as I can!
Okay let’s move on to today’s recipe. I’m sure everyone is busy and needs a quick meal plan right? Traditional Japanese meal requires a small plate or bowl for each dish (main + several side dishes), and for each person. You know how many bowls and plates I have to deal with? Crazy! Therefore, on super busy days, my meal will be served on one plate. I prepared these 3 dishes (Japanese rice, Asian Coleslaw, Chicken with Garlic Onion Sauce) in about one hour. Not bad, right?
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- 5 boneless skin-on chicken thighs (or without skin)
- salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- Grate onion in a medium bowl (please be careful!).
- Add all the Sauce ingredients in the bowl. If you use the chicken with skin, prick the skin with a fork. Season the chicken with kosher salt and freshly ground black pepper on both sides.
- Put the chicken in the bowl with sauce, and rub with hands. Keep in the refrigerator for 30-60 minutes.
- In a non-stick frying pan, heat 1 Tbsp oil on medium heat. Add the chicken and garlic, leaving the sauce in the bowl. If the chicken has skin, cook the skin side first.
Flip over the chicken when brown on one side. Do not turn over the chicken until it’s nicely browned.
- After you flip over the chicken, lower the heat to medium low. Put the lid on, leaving slightly ajar, and cook for 7 minutes.
Remove the lid.
- When the chicken is cooked, add the Sauce. Cook on high heat for 2 minutes. Use a spoon to coat the chicken with sauce. Serve the chicken on a plate and pour the sauce over. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.