[Chicken Adobo and Renge Fork]
The other day, I found some chicken drummettes at the supermarket for a very reasonable 68 g per 100 g, so tonight I made Filipino "chicken adobo" for the first time in a while.
Adobo is a dish where meat or seafood is marinated in vinegar, soy sauce, sugar, black pepper, and bay leaves, then seared until fragrant and simmered thoroughly. Both the searing and simmering can be completed entirely in a single Rikucho Ogasawara's Fish Pan. Since it pairs beautifully with white rice, I highly recommend serving it as a one-plate meal on a Hasami's Plate along with some side vegetables.
Today, there was an item that played a fantastic role on that plate of chicken adobo: Yoshita Handi-Design Studio's "Renge Fork." Not only can you use it to scoop up rice just like a regular Chinese soup spoon, but you can also use the prongs at the tip to pierce the meat or eat broccoli like a fork. It is also very convenient for cutting soft items like boiled eggs.
This dinner truly made me appreciate how well a one-plate dish pairs with the Renge Fork, which beautifully performs two roles in one. You can see and hold the Renge Fork in person at our showrooms. Please come and experience how naturally it fits in your hand.
Yoshita Handi-Design Studio's Renge Fork
https://www.shokunin.com/en/yoshita/cutlery.html
Hasami's Plate
https://www.shokunin.com/en/Hasami/plate.html
Rikucho Ogasawara's Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html
Honma Kazuu Shoten's Straw Pot Stand L
https://www.shokunin.com/en/honma/nabeshiki.html
Okubo House Mokkosha's Ladle Spoon
https://www.shokunin.com/en/okubo/otama.html
Showroom Information
https://www.shokunin.com/en/showroom/
Chicken Adobo (Recipe)
https://philippinetravel.jp/filipino-recipes/chicken-adobo/
Adobo in the Philippines (Article)
https://en.shokunin.com/archives/51912629.html













