It’s cold and snowy out there. And although we had tons of fun on Halloween, and Thanksgiving is just around the corner, I’m not feeling very festive. In fact, I feel distinctly snuffle-y, and my feet are cold. I hate scraping the ice off my windshield. I walk the razor’s edge between my shivering family and an electric bill which exceeds the GDP of many small nations. Winter has a lot of drawbacks–some of which you may be feeling yourself.
So here’s my idea: something truly delicious for dinner that won’t interfere with a long bath, a couple of good books, a pot of coffee, and some intentional languishing. Fast, easy, and so good it’ll make you want to sing. Plus, it’s as good on tofu as it is on chicken.
Osaka Sauce . . . OF THE GODS!
Okay. It’s not precisely “of the GODS.” It’s actually “of the MUSTARDSEED,” a vaguely pan-Asian noodle joint in Spokane, Washington. But until you’ve tasted it, you can’t scoff. Because this stuff is good.
You’ll need some poached chicken, cut into small chunks, or some cubed tofu (at room temperature), or some boiled shrimp, or some steamed green beans, or broccoli, or all of those things mixed together, and some hot, steamy rice.
In your blender (or in a tall, narrow vessel that your immersion blender fits in, like a Pyrex measuring cup), throw together:
3 tablespoons soy sauce
1 tablespoon dry mustard
2 tablespoons sesame oil
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
3 tablespoons sugar
2 tablespoons rice wine (or, if you like, 1 tablespoon rice vinegar and 1 tablespoon water)
Blend these unprepossessing ingredients into a smooth, caramel-colored emulsion. Pour it liberally over your rice and whatever stuff you’ve selected–I recommend a big old bowl and a spoon, frankly, and a return to the couch.
It’s tangy and savory, with a lemony-mustardy-sweet edge. It keeps for a week, as long as you stir it up well before you use it. It brightens up the day amazingly.