The most reliable way is to use a cooking thermometer. It should be clear and not show any sign of pink. You can check if the chicken breast is fully cooked by poking a skewer into the thickest part. But don’t cook the chicken for too long, that will make the meat dry and tough The cooking process also destroys harmful bacteria. Make sure that it’s cooked throughout! This makes the chicken taste best. Put the salted sides face down in the pan and sprinke the other side with a pinch of salt too.Ĭook the chicken breast through on one side, then flip it over and cook the other side. Take a piece of chicken breast, slice it lenghtwise in two or three pieces (for one roll you need two pieces of about 3 to 4 cm wide) and sprinkle a pinch of sea salt on one side. Put one teaspoon of sesame oil and two teaspoons of olive oil in a frying pan and turn on the heat. $7.50 chicken udon, $8.Before you start, prepare or buy teriyaki sauce, 120 grams (4 oz) of sushi riceand about ten thin cucumber batons. Recommended if: your office is in Irving, you're pescatarian, and your coworkers-who-lunch are cheapskates. But with such salty broth and no pork option, this ramen won't be winning our loyalty. Our favorite things were the broccoli, the atmosphere, and the fact that we got so much food for the cost of a single Uptown sushi roll. Maki Boy has its hits and misses, but that's not too bad for $8.95. Opt for the heartier, more flavorful spicy seafood ramen or a bowl of udon instead. The noodles were equally bland and slightly overcooked. The broth is oversalted to make up for underlying blandness: no meat flavor in the broth, and definitely no nuances of garlic or ginger. The miso ramen isn't loaded with much of anything - a few pieces of squash, a single piece of imitation crab, some miso chunks, seaweed flakes, and green onions. By the end, Brian felt warm and woozy, but burned out. If you're one of those True Texans who chomps habaneros like chewing gum, there's sriracha on hand for you, but most mortals will be plenty happy with the spice level. The Ramen: The spicy seafood ramen is loaded with scallops, shrimp, clams, imitation crab leg, and a tiny baby octopus, none of them overcooked. Stock up on pickled ginger and lemon for your sushi, grab some kimchi, or do what we do and pig out on the delicious marinated broccoli. It is not good."Īll meals come with free appetizers at a little salad bar. Pro tip from Michelle's husband about the Korean beer Hite: "It is not good. Plus, Maki Boy has a liquor license and knows how to use it. You can get other standard fare, too, like udon, bento boxes, and specialty sushi rolls. Michelle ordered the miso ramen combo, and Brian got the spicy seafood ramen. "Mini" is a word which, at Maki Boy, means "still too big to finish." The sushi is chef's choice. There are two kinds of ramen, miso and spicy seafood, and if you order the combo your "mini" bowl is served with 10 pieces of sushi. What We Ordered: The $8.95 sushi/ramen combo meal. If you plan on sampling the bar's impressive range of Asian beers, sit at the counter to ogle the collection and more easily get the staff's attention. Service: Order at the register and they'll bring your stuff out. So basically the atmosphere is perfect and we love it. Right next to the Veuve is a Turkish flag, which makes sense, because the owners are Korean. Above the bar, there's a single bottle of Veuve Clicquot Brut, with a little sign saying NOT FOR SALE. The private dining room's curtain has talking cartoon cats. A slot machine in the corner emits a steady tenor beat, and the restaurant speakers loudly blare a Zumba workout playlist. Someone has painted flowers and birds on the walls, then surrounded them with framed photos of coral reefs. The mint bowl is an old Halloween bucket. The Atmosphere: A Christmas wreath hangs in the front entryway at Irving's Maki Boy, and the cash register is adorned with little stuffed Christmas penguins wearing knit scarves. Together, they're hunting for DFW's best ramen. Brian is newer to the scene: He didn't even try instant ramen in college. Michelle learned to love ramen as a teenager, growing up in Singapore and traveling around Asia with her family.
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