When it comes to food, the three most important things are decidedly not location, location, location. Our favorite local Japanese restaurant sits in a depressing strip mall between a Latin-fusion dive (rapidly going out of business) and a More Than Just Nuts store.
Our favorite things about it are the fresh scallop sashimi and the miso salad dressing. The owner regards these two as, respectively, the most and least impressive things on his menu. And so, we left the beautiful scallop alone and flat out stole the salad dressing recipe. Here, we applied it to a wrap with a simple teriyaki chicken.
Miso Salad Dressing
1 tsp red miso
2 tbsp mayonnaise
1 tsp mirin
1 tsp brown sugar
Water
1. Whisk the first four ingredients together.
2. Taste, adjust, then add water to thin to desired consistency.
Teriyaki Chicken
(By the way, this is likely not the best teriyaki you'll ever have—so if you've got your own recipe, go for it.)
Two chicken breast halves (or boneless thighs), cut into 1 inch strips
¼ cup soy sauce
¼ cup mirin
2 tbsp Dry Sack (or saki, if you have it)
1 tbsp brown sugar, unpacked
2 tsp ginger, slivered
Water
1. Combine the soy sauce, mirin, saki, sugar, and ginger. Mix, then marinate chicken for 30-45 minutes.
2. Drain chicken, reserve marinade.
3. Grill chicken
4. Once done, heat a saucepan. Add chicken, reserved marinade and about 2tbsp water.
5. Reduce until a tasty glaze forms and remove.
To make wrap
1 recipe of PJ Hamel/King Arthur flour gorditas (or any flatbread)
1 recipe miso dressing
1 recipe chicken
Baby spinach
Scallions, slivered.
1. Lightly dress spinach with dressing.
2. Assemble how you like and add more dressing on top.
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