There used to be a fast food stand called Otafuku Tei in Mitsuwa, Arlington Heights Chicago. I was very attached to their Chicken Pilaf. It was perfect when paired with Chicken Teriyaki. Sadly the place closed. I had been craving for the pilaf. I tried looking for recipes around the net, but just couldn’t find any that would produce the same taste.
Last sunday, I was reminiscing and drooling at the same time. I gave google another try. I found it. The holy gray of the elusive Pilaf recipe. I can’t remember what keywords I used (and too lazy to look it up in my browser history), but I do remember saying: “Damn, curry. Why didn’t I think of that?” Yeah ladies and gents, the key ingredient of the pilaf is Japanese curry blocks. Thank you Two Girls Forking for the Curry Pilaf recipe. My pilaf turned out not too bad for the first try. I cooked it with mushroom and Bali stripped ham. The flavor of the ham didn’t really match, so next time I will use chicken. It would had tasted better with Japanese rice, but we don’t have that at home.
As for Chicken Teriyaki, I had tried many recipes. Nothing really result in on the flavor that I wanted. Learning from experience, I learn that chicken thigh is the best part to use. The skin has to be attached because it gives a nice caramelized flavor when properly charred properly. James enjoys teriyaki sauce, so that is important as well. [NO RECIPES]‘s Chicken Teriyaki pictures and recipe seemed like it would give me the result I wanted. And yes it did! I didn’t have any wire rack to place on top of the baking sheet as the recipe requested, but my chicken pieces turned out just fine.
Although my Curry Pilaf, Chicken Teriyaki combo is not yet perfect, James had apply his stamp of approval. His only comment was it needed potatoes. I am thinking about making teriyaki glazed potato chunks; which recipe I still have to find or invent. 
If you ever get around to try this combo, let me know what you think.
