Manischewitz is a name that has become almost synonymous with “kosher” to many of us – the company is the country’s largest manufacturer of processed kosher food and has saved many of us from hours of labor when it comes to making matzo ball soup, gefilte fish and more. And with Passover just around the corner, there’s bound to be a few more Manischewitz items in our cupboards this week and next (including one of the 35 new kosher for Passover products released this year perhaps…). Did you know that the brand’s was born in 1888 in a small bakery built to make matzah by a Cincinnati rabbi?
With a household name like Manischewitz sponsoring the contest, it’s no surprise that there was plenty of buzz surrounding the 5th Annual Man-O-Manischewitz Cook-Off on March 31st. Twitter buzzed all morning with updates on the #manicookoff taking place at The JCC in Manhattan. The 5 contestants showed off their stuff for a large crowd and a panel of judges including staff from Epicurious.com, FoodNetwork.com, Weight Watchers, a kosher cookbook author, the Culinary Arts Director at The JCC in Manhattan, and spearheaded by legendary Chef Jacques Pepin. The stakes were high – the winner took home a prize package valued at $25,000 including new kitchen appliances, cash and more.
In the end, Stuart Davis was named “Kosher King” for his Asian-inspired Chicken and Egg Donburi. Davis, a mortgage broker from Cherry Hill, NJ was selected as a finalist via online voting (all of the other contestants were selected by a recipe review panel). Recipes were required to include the brand’s All-Natural broth flavors. Vegetable recently joined beef, chicken and reduced-sodium chicken on store shelves this year. Check out Davis’ recipe below and enjoy!
Chicken and Egg Donburi
Serves 4
Ingredients
1/4 cup creamy wasabi sauce-for dipping at end
5 tablespoons soy sauce – broth ingredient
2 1/2 tablespoons Sugar – broth ingredient
2 1/2 teaspoons mirin – broth ingredient
16 ounces boneless breast of chicken
1 cup green onions cut on diagonal
4 eggs
2 1/2 cup Japanese Sticky rice
1 cup Manischewitz Reduced-Sodium Chicken Broth
Salt
Pepper
Water
Pickled daikon radish- for garnish
Preparation
Heat the broth ingredients in a saucepan until the sugar dissolves. Into a small frying pan over low heat pour about a 1/4 cup of the heated broth. Add 4 ounces of chicken and a 1/4 cup of the green onions. Cook the chicken pieces, turning them over for about 3 minutes, then beat an egg and stir in. In the mean time, have ready one portion of steamed rice in a deep bowl. When the egg has set, in about 50 seconds, slip the mixture over one serving of rice. Repeat this process for the remaining servings. The creamy wasabi sauce is used as a dipping sauce for the chicken.
(Image courtesy of Manischewitz)
Menu
Next year…in Manhattan.