Good Friday

No, not that Good Friday! Today is "Good Friday" because it is filled with "good things". I read a quote yesterday, by Sōetsu Yanagi, who said, "Most of us today have grown so commonplace that we cannot see the extraordinary save in the exceptional." I think it is important to look for the extraordinary in the smaller, more "normal" things of our every day lives. Today I bring you my top 3 good things for my day:

1. Mt. Fuji: It was a Fuji Day again today! I love this time of year, as Fuji-san is visible a little more often. There is something about the sight of that mountain that just tugs at my heart strings. Maybe it's that I grew up surrounded by tall mountains, or that my dad took me hiking up so many mountains, but I have become very attached to Fuji-san.

2. Ginkgo Leaves: The leaves of the ginkgo trees turn a beautiful golden yellow this time of year, leaving a bright cheery blanket beneath the trees when the leaves fall.

3. Yakitori Don: Yakitori Don is a Japanese chicken rice bowl. This recipe is super simple, but very yummy. It makes great leftovers as well, for anyone who is looking for something to fill a bento.
Yakitori Don

2-3 lbs. chicken, cut into 1-inch pieces (can use breasts, thighs, or both--whatever you want!)
1 1/2 Tbsp. grated fresh ginger
1 clove garlic, crushed
3 Tbsp. sugar
2/3 cup soy sauce
1 Tbsp. sake (can substitute rice wine vinegar)
1/4 cup mirin (Japanese sweet cooking wine) (can substitute rice wine vinegar here as well, with a 1/2 tsp. of sugar added)
1 Tbsp. sesame oil
1 tsp. red chili powder
leeks, cut into large pieces
green onions, sliced thinly for garnishing

1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake, mirin, sesame oil, and chili powder. Place the chicken and leeks into the mixture to marinate. Refrigerate, covered for several hours, or overnight (don't marinate the leeks overnight).

2. Heat oil in a large heavy skillet over medium-high heat. Place chicken in the pan, reserving marinade and leeks. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade and leeks into the pan. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Garnish with green onions and serve hot with rice or noodles.