Meet Yoshi, a Japanese punk rock barista. He also happens to be my husband. And a fantastic cook.
For this post I interviewed him about cooking and one of his classic dishes—Yoshi’s Big Bang Chicken.
So, Yosh, what do you like about cooking?
Whatever you do there is always reason and it’s science. And feeling too. Similar to playing music or drawing pictures—it’s a type of art.
Where did you learn to cook?
At Grandma’s house, at the beginning, when I was 10 or 9. She let me, my younger brother, and two cousins, on summer holiday, she let us cook whatever we want. Probably my first dish was omu-raisu (omelette with fried rice).
What inspires you as a cook?
The market, I guess. When I’m walking around the market, I look for something special—you know, on sale or seasonal. I’m thinking about the dish at the market. I grab anything seems like special for that day and think about the meal based on those first ingredients. Sometimes I get inspiration from the sky like a thunder hit me and I follow that order.
What’s your favorite ingredient and why?
Pork. Pork is not really stinky compared to beef or lamb. Also, it’s tasty! And pigs, they’re lovely.
How would you describe your cooking style?
As my wife says, I always do too much. And, rely on ingredients—ingredients first; technique second.
What recipe are you going to share with us?
I’m thinking to make it easy for everyone so—Big Bang Chicken.
Where did you learn this recipe?
I saw my friend marinating chicken with yogurt once… And I love my wife’s honey mustard chicken and I love curry. So, I mixed all of them up and I figured out that goes really well.
So, how do you make it?
300 grams chicken (boneless thighs or breast)
4 tablespoons plain yogurt
1.5 tablespoons honey
1 tablespoon mustard (e.g. dijon)
1 tablespoon curry powder
1 teaspoon salt
First of all, make marinade using all ingredients except chicken.
Then, put chicken in that sauce and mix with your hands, rubbing the marinade into the chicken flesh.
If possible, leave it overnight in the fridge or for at least 30 minutes at room temperature.
When it’s ready, grill until it gets nicely brown and gold on both sides.
Serve with steamed rice or make chicken sandwiches with cucumber, red onion and coriander (cilantro).