Type what you have

Ingredients

• ✓ potato bun
• shichimi togarashi
• cornstarch
• peanut oil
• black pepper
• salt
• sesame seed
• sesame oil
• green onion
• cider vinegar
• cilantro
• carrot
• cabbage
• honey
• soy sauce
• garlic
• ginger
• white miso paste
• mayonnaise
• chicken thigh
• black pepper
• soy sauce
• garlic
• ginger
• mirin
• sake

Instructions

1. 1 Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
2. 2 While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
3. 3 Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
5. 5 Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
6. 6 Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

By Curtis Williams

Ingredients

• ✓ potato bun
• water
• cornstarch
• beef brisket
• brown sugar
• oregano
• paprika
• chili powder
• black pepper
• salt
• liquid smoke
• worcestershire sauce
• white vinegar
• beer
• ketchup
• garlic
• onion

Instructions

1. 1 Place onion and garlic in a large slow cooker. Add ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke. Set aside.
2. 2 Combine salt, pepper, chili powder, paprika, oregano, and sugar in a bowl. Rub spice mixture all over brisket. Place brisket into the slow cooker. Sprinkle any remaining spice mixture on top.
3. 3 Cover, and cook on Low until brisket is fork-tender, 10 to 12 hours.
4. 4 Transfer brisket to a large bowl. Remove and discard fat from sauce in the slow cooker. Pour 2 cups of sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve cornstarch in water. Stir into sauce. Cook, stirring often until sauce thickens, 5 to 10 minutes. Meanwhile, shred brisket into small pieces using two forks.
5. 5 Pour thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than half full. Hold down the lid of the blender with a kitchen towel. Pulse several times to get sauce moving. Purée until smooth. Transfer the sauce back to the slow cooker. Alternately, use a stick blender directly in the slow cooker.
6. 6 Add shredded brisket to the slow cooker, stirring together until combined. Use tongs to serve beef on potato buns.

By Allison Fletcher Acosta