Recipes From Mom: Issue 1

Recipes From Mom: Issue 1

Nobody makes it like Mom. However, recreating a memorable meal from childhood provides a sensory experience that fosters feelings of togetherness and calm, which falls right in line with our philosophy at Mazama. Whether your family’s favorite recipes were passed down from your Great Grandmother or originated more recently from a misread ingredients list and some brilliant improvisation, our latest tableware collection encourages the sharing of the sentiment.

We wanted to kick things off with a family recipe from our Brand Manager, Mel, as we invite you to look into the archives for memorable meals from Mom.



This recipe is easy and fail proof as long as you have a little time to marinate the chicken. While the chicken involves Vietnamese flavors and ingredients, the sides and garnishes are typical of Japanese cuisine. My mom, being from both a Dutch and Japanese upbringing, always had a great variety of recipes and flavors in the kitchen. Chicken was an easy go-to, and cucumber salad was a staple side no matter what was served for dinner.

P.S. Make extra salad, it’s even better the next day.

Ingredients :


4 Bone in, Skin on, Chicken Thighs
4 cloves of Garlic, minced
1 Shallot, minced
1-2 Chilis minced (Serrano or Jalapeño works well)
3 Lemongrass Stalks minced (~3” f rom the base)
Zest of 1 Lime
2 Tbsp Fish Sauce
2 Tbsp Avocado Oil
1 Tbsp Honey or Brown Sugar
1 tsp Turmeric
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper


4 Persian Cucumbers or 1 English Cucumber, finely sliced
2 Tbsp Dried Wakame Seaweed
1/3 C. Cherry Tomatoes, halved
4 tsp Rice Vinegar
1 Tbsp Sugar
1 tsp Kosher Salt
2 tsp Soy Sauce
2 tsp Toasted Sesame Seeds

Method :

1. In a bowl mix well the marinade ingredients. Place chicken in tupperware dish and cover well with marinade, making sure to to massage well to evenly coat. Marinate in fridge overnight or up to 2 days. When ready to cook, gently wipe of excess marinade from chicken and set aside.

2. For roasting, I highly recommend a rack set inside a rimmed baking sheet. Preheat your oven to 400F and roast for ~45mins, skin side up. Baste in last 20mins of roasting with left over marinade.

3. Meanwhile, prepare cucumber salad. Cucumber salad can also be made hours ahead and kept in fridge. In a bowl mix cucumber slices (I like to use a mandolin to slice them) with 1 tsp of salt and let stand 15 mins to draw out excess moisture. In a bowl combine Rice Vinegar, Sugar, Salt, Wakame and Soy Sauce. After 15 mins, ring water out of cucumber using your hands. Discard water. Add cucumber and cherry tomatoes to bowl and mix well with ingredients. Garnish with Toasted Sesame Seeds.

4. Serve chicken over rice with lime wedges, cucumber salad, chili sauce such as Sambal and chopped green onion. Furikake and Japanese pickles make it pop!

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