Sauteing

Simple, so delicious and versatile. I cooked it in ten minutes last night with dark meat chicken, garlic chives (nira) and slivers of carrot. Here's what you do:

I love grabbing a drink in Japan, because it's never just about the booze -- there's always some kind of food involved. At its most elemental, that grub is tsumami, savory finger-snacks to whet the palate, to make you wanna knock one (or more) back.

A few years ago I interviewed the chef Jean-Georges Vongerichten for a story and he mentioned something to me as an aside, that one of his favorite flavor combinations was butter and soy sauce. That stuck with me...