• 4 cup steamed rice
• 3/4 lb chicken thighs or chicken breasts
• 1 onion
• 1 2/3 cups soup stock (dashi)
• 7 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 4 eggs

Cook steamed rice. Cut chicken into bite-size pieces and thinly slice onion. Put dashi soup stock in a pan and heat. Add soy sauce, mirin, and sugar in the soup. Put chicken in the pan and simmer on low heat for a few minutes. Add onion slices to the pan and simmer for a few more minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.*Makes 4 servings

From http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm

• 3 boxes (6 oz. pkg) long grain and wild rice mix, cooked
• 1 large jar marinated artichoke hearts, cut bite size
• 3-6 cups cubed, cooked chicken (depends on how much you want)
• 1 bell pepper, chopped
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 cup chopped green olives

Dressing

• 1-1/2 cups mayonnaise
• 3 T lemon juice

Mix in a large bowl and enjoy! (This is intended to be served chilled)

Ingredients

For spice mixture

• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

For salad

• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 6 cups (packed) mixed baby greens
• 1/2 green bell pepper, thinly sliced
• 1/2 cup thinly sliced red onion

• 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
• 3 tablespoons butter, melted
• 6 tablespoons crumbled blue cheese (about 3 ounces)
• 1 tomato, quartered

Preparation

For spice mixture:

Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

For salad:

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Thanks, Chicago Chop House!

• ¼ cup soy sauce
• 2 Tbsp sugar
• 2 Tbsp water
• 2 Tbsp mirin
• 1 Tbsp oil
• ¼ tsp salt
• 1 Tbsp chopped ginger

Mix and keep refrigerated.

thanks, karen!

• ¾ cup sugar
• ¼ Tbsp pepper
• 2 Tbsp salt
• ¾ cup + 2 Tbsp vinegar
• 1½ cups oil
• 6 Tbsp sesame oil

Melt sugar and salt with the vinegar in a saucepan on low heat. Combine with the rest of the ingredients.