Submitted by Chainey kuykendall

About the cook: I am a proud Filipino-American Chef, and I love focusing on seasonal, local food. With my history of working in restaurants, private clubs, and resorts, food is the language I use to honor my ties to my heritage, as well as the people who have come into my life.

About the dish: As a culinary student who dreamed of going to Japan, this recipe is a nod to 'quick' food. Although having a lot of components, this dish comes together in one bowl to create a flavor harmony of taste, texture, and appearance. This recipe was the first dish I was proud to feed my family.

National Origin: Japanese

Serves: 1

Estimated Time: 1 to 2 Hours

Ingredients:

Thinly-sliced green onion
½ c thick, chewy noodles (udon or ramen)
Tea poached onsen egg
¼ c tea extract
3-4 c water
1 egg, softboiled
Coffee curry oil
1 tsp minced garlic
Dash chili flake
½ tsp grated ginger
½ c chicken fat
1 tsp coffee grounds
1-2 tsp coffee extract
1/8 tsp turmeric
1-2 tsp curry powder
Tea-glazed chicken thigh
3 Tbsp Ginger, cut in disks
½ Lemon, juiced
½ c Mirin
2 Tbsp Honey
1 c Soy
¼ c Tea extract
Vinegared tea cucumbers
2 Tbsp tea extract
1 c water
1 tsp salt
½ tsp sugar
1 english cucumber, deseeded, cut into ¼ “ halves
Fried corn
½ c corn
1 tsp coffee extract
2 tsp cornstarch
2 tsp rice flour
Chicken soy sauce
1 c Soy sauce
1 c water
½ lb Chicken bones

Preparation:

Combine ingredients for chicken soy sauce. Let simmer for 1 ½ hours. Set aside.
Combine ingredients for glazed chicken. Leave to marinade for 1 hour.
Combine ingredients for vinegared cucumbers; make sure salt and sugar are fully dissolved. Let marinade for 1 hour.
To make curry oil, saute garlic and ginger in chicken fat until fragrant.
Add chili flake, turmeric, and curry powder and mix until fragrant.
Add coffee grounds. Saute for 10 more seconds.
Take off the heat; add extract and set aside.
Once chicken is marinated, separate marinade and heat until simmering. Set aside.
To finish chicken, grill until chicken thighs reach an internal temperature of 165. Glaze chicken with marinade.
To cook egg, bring tea extract and water to a small simmer. Drop egg and cook for 1 minute, until the yolk is runny, but the white is not.
To cook corn, coat corn and fry at 325 until crispy; drain well and set aside.
To cook the noodles, boil in water for 4-5 minutes or until chewy and cooked all the way through. Shake all excess water out vigorously.
To assemble, pour 1 oz of curry oil in a bowl along with the chicken soy sauce. Add noodles, making a small hole in the middle.
Place chicken, fried corn, and cucumbers in separate spots.
Place poached egg on top. Garnish with thinly sliced green onion

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