Crazy Combo Recipe

Prepare chicken

Pat the jidori chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10–15 minutes.

Make daikon-yuzu kosho relish

Place the grated daikon into a fine mesh strainer or cheesecloth and gently press to remove excess liquid until daikon is moist but not watery (reserve liquid for another use). Transfer to a small bowl and stir in 1 tsp yuzu kosho and 1 tsp rice vinegar. Taste and adjust: add up to another 1/2 tsp yuzu kosho if you like more heat. Set aside in refrigerator to marry while you cook the chicken.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbsp neutral oil and swirl. Place the chicken breasts in the pan and sear 4–5 minutes without moving until a golden crust forms. Flip and reduce heat to medium. Cook another 4–6 minutes until internal temperature reaches 155–160°F (68–71°C). Add a minute of rest in the pan off heat to finish carryover cooking. Remove and rest 5 minutes, then slice crosswise into 1/2-inch slices.

Serve

Spoon the daikon & yuzu kosho relish over the sliced jidori chicken and garnish with sliced scallions. Keep warm until plating with other components.

Prep steaks

Bring the angus tenderloin steaks to room temperature for 20–30 minutes. Pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Make wasabi sarasa sauce

In a small bowl combine 1 tsp wasabi paste, 2 tsp light soy sauce, and 1 tsp mirin. Stir until smooth; taste and adjust wasabi to your heat preference. Keep at room temperature.

Fry crispy garlic

Heat a small skillet over medium-low heat. Add 1 tbsp unsalted butter and 1 tbsp neutral oil (if needed). Add the thinly sliced garlic and cook, stirring frequently, until golden brown and crisp (about 2–3 minutes). Remove garlic with a slotted spoon onto paper towels and reserve the garlic-infused butter in the pan for searing.

Sear steaks

Increase heat to medium-high. Add 1 tbsp neutral oil to a heavy skillet or cast-iron pan and heat until shimmering. Place steaks in the pan and sear 2–3 minutes without moving to form a brown crust. Flip and add the reserved garlic butter; tilt the pan and spoon butter over steaks while cooking another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C) or longer to desired doneness. Remove steaks to rest on a cutting board for 5 minutes.

Finish & plate

Slice steaks if serving sliced, or serve whole. Spoon a little wasabi sarasa alongside or dot on the steak. Sprinkle the crispy garlic over the steaks and garnish with finely chopped chives.

Season salmon filling

In a small bowl combine the flaked salmon with 1 tsp light soy sauce, 1 tsp mirin, and 1 tsp sake. Mix gently and set aside.

Form rice balls

With slightly damp hands (wet with water and lightly salted), take about 1/2 cup of warm cooked rice and flatten into your palm. Place approximately 1–2 tablespoons of the salmon filling in the center and cover with another 1/2 cup rice. Gently press and shape into triangular or round onigiri, compressing firmly but not crushing the grains. Repeat to make 4 onigiri total.

Glaze and grill

Mix 2 tbsp light soy sauce with 1 tsp mirin and 1 tsp sake in a small bowl. Heat a nonstick or cast-iron skillet over medium heat and brush with 1 tsp vegetable oil. Place onigiri in the pan and cook 3–4 minutes per side until a golden crust forms. Brush the soy-mirin glaze on each side during the last minute of cooking so it caramelizes and creates a shiny, savory coating. Brush lightly with 1/2 tsp sesame oil after removing from heat for aroma.

Finish

Sprinkle toasted sesame seeds if using. Keep warm and ready to plate with proteins.

Arrange a slice or whole piece of jidori chicken, a sliced portion of angus tenderloin, and one salmon yaki onigiri per serving on warmed plates. Add a small bed of microgreens or mixed greens to one side. Place lemon wedges on the plate for optional brightness. If desired, spoon any remaining daikon-yuzu relish next to the chicken and offer extra wasabi sarasa in a small ramekin. Serve immediately.