I have an idea but if you don’t like it I’d understand.
I think you should make Japanese food for Father’s day.
It’s just my opinion, and if you need to grill out I understand, but REALLY this is a good meal and it’s easy to make so….why not go for it?
I’m making French food, but that’s just because we recently discovered a moderately-legit French bakery near my house and my dad loves the bread so…I’ll tell you about that next week.
This dinner, though. I actually made it for my dad a few weeks ago, and he loved it (phew, ya never know). It doesn’t take a ton of time to prepare, is fresh and fairly light, and the FLAVORS. Oh, the flavors.
First, we’ll want to prep and marinate the chicken for this ginger chicken. Let it marinate overnight if you have time, or just 30 minutes or so – the chicken bakes right in the juices, so a long marinating time is a bonus but not a must.
When you’re ready to cook, preheat the oven for the chicken and bake it until it’s cooked through and golden on the outside. Save the pan drippings for drizzling over rice!
While you’re baking the chicken, we’re going to make rice, a salad, and a side dish. Start white rice according to the package directions, then choose a salad! If it gets to marinate for a few minutes that would be great. I love this asian-style slaw.
Or these marinated cucumbers. They’re super easy, but have great flavor and are always a hit.
For a side dish, these oyster mushrooms with scallions are perfect for this time of year – there are so many great spring onions available right now!
OR, you could just saute anything you have hibachi-style with some soy sauce like I did with this zucchini. That would be delicious too!
When the chicken is done baking, your rice, salad, and sides should be good to go. That’s a whole meal, kids! For appetizers, just grab some wasabi peas or rice crackers at the store, and pick up some sake if you’re feeling super theme-y!
Enjoy this meal, friends. Dad will love it, and it’s kiiiiinda a fun change-up!