Teriyaki Chicken Quesadilla

Fun international Japanese-Mexican fusion idea! Cut it small for an appetizer or big for lunch and dinner. Add my Addictive Corn Salsa  to the Teriyaki Chicken Quesadilla to really get the full experience. Guacamole and sour ream will always go well together too. I hope you enjoy this 2-country collaboration!

Teriyaki Chicken Quesadilla

(Serves 5)

·      2 pounds of Teriyaki chicken (Recipe: Terrific Teriyaki Chicken)

·      10 corn or flour tortillas

·      12oz of blend shredded Mexican cheese

·      some vegetable oil

1.     Make Teriyaki chicken. Follow recipe from Terrific Teriyaki Chicken.

2.     Heat oil in a frying pan. Lay one tortilla on the frying pan and sprinkle the shredded Mexican blend cheese on top of it.

3.     Separate the chicken into five equal portions and use one portion for each Quesadilla. Spread it evenly across the tortilla.

4.     Sprinkle more shredded Mexican blend cheese over the chicken and place the other tortilla on top.

5.     Once the bottom of the tortilla turns golden brown, flip it over and grill the other side. Place it on a cutting board and cut it into slices of your desired size.

Teriyaki Chicken Pizza

Delicious Japanese style pizza is a big hit! This wonderfully tasty fusion pizza is very popular in Japan. In Japan I would add thin sliced Negi (Japanese scallion) instead of leeks, but it is difficult to get. The leeks actually enhance the flavor of this pizza. I now like to use leeks more than Negi.

If you prefer, you can sprinkle some frozen corn across the pizza instead of leeks. Corn on pizza is quite common in Japan and kids love it.

Cheese on the top keeps it moist and juicy. Prebaked pizza crust is east to work with but you can use pizza dough by cooking a little longer.

Teriyaki Chicken Pizza

(1 pizza)

·      1 lb of Teriyaki chicken (Recipe: Terrific Teriyaki Chicken)

·      1 of 12 inch pizza crust, prebaked

·      ½ to ¾ cup of leek (cut into rectangles)

·      optional: ½ to ¾ cup of corn

·      3 to 4 tablespoons of Japanese mayonnaise

·      1 and a ¼ cup of shredded mozzarella cheese

·      toasted seaweed/Nori (cut into strips)

1.     Make Teriyaki chicken. Follow recipe from Terrific Teriyaki Chicken.

2.     Cut leeks into 2 inch long pieces and slice them lengthwise.

3.     Cut the toasted seaweed into thin strips using your kitchen scissors.

4.     Preheat oven to 400°F. Put the pizza crust on a baking sheet and spread the Japanese mayonnaise over it.

5.     Add generous portion of the Teriyaki chicken on top of the mayo layer.

6.     Add the sliced leeks.

7.     Sprinkle shredded mozzarella cheese evenly and bake in the oven for 10 to 15 minutes.

8.     Sprinkle toasted seaweed on top after the pizza is fully baked.

9.     For those that don’t like leeks, you can use frozen corn instead on step 6.

Daikon Radish and Pork Belly Stew

This is an easy and delicious Japanese dish. Prepare some rice because it goes perfectly well with it.

Daikon Radish and Pork Belly Stew

(Serves 4)

·      1 and ½ lbs of Daikon radish (about half of a medium-sized radish)

·      ½ pound of thinly sliced pork belly

·      1 clove of garlic, thinly sliced

·      200ml (7oz) of dashi broth

·      3 tablespoons of soy sauce

·      3 tablespoons of Japanese Sake

·      3 tablespoons of mirin (Japanese sweet wine)

1.     Slice the Daikon radish into a quarter inch thin. Cut the sliced Daikon into 4 pieces (Cutting into quarter slices prevents the radish from falling apart while cooking).

2.     Cut the pork belly into 1 inch pieces.

3.     Pour the dashi, soy sauce, sake, and mirin in a pot. Add the Daikon.

4.     Place the pork belly and garlic on the daikon. Place a parchment paper “lid” directly onto the food and cook over medium heat.

5.     Stew until the daikon turns transparent.

6.     Let the mix sit with the “lid” on until the daikon soaks in the flavor. Serve.