It's such lazy, hot weather. So much so that I've stopped trying to avoid conforming with the masses of people whinging about the heat.
This is me having a whinge...
PA ARPOUE RAPOF AOPRU EAPR AEWRPUAEW ERPUA FPAWURAEPRUEA RUAEPFU AOPRUAEW PRUAWE
(no that wasn't a secret code; I was merely stamping angrily at my keyboard, at random)
Moving on... so, lazy times call for easy food preparation. Something clean and fast.
Solution = Bill Granger's "Feed Me Now". I found a recipe for Japanese oyakodon, which is a dish of chicken and egg in sweet soy. The steps looked so easy and I was blessed by having all the ingredients at the ready. I divided the recipe below by 4 to make a quick lunch for myself.
- 400ml dashi stock (I used dashi powder + water)
- 125ml soy sauce (use dark if you want a darker color to your chicken)
- 4 tbsp mirin
- 2 tbsp sugar
- 1 onion, halved and thinly sliced
- 4 chicken things, boned, skinned and diced (or 2-3 skinless chicken breast fillets)
- 4 medium eggs, lightly beaten
- steamed rice and finely sliced spring onion to serve
1. Pour dashi into a medium saucepan and bring almost to the boil. Add the soy sauce, mirin and sugar. Stir to combine.
2. Add the onion and chicken and simmer gently for 5min.3. Increase the heat, bring to the boil and gently pour in the beaten eggs. Cover the pan, reduce the heat to low and cook for 2min.4. To serve, divide the rice between 4 deep serving bowls.5. Spoon the chicken, broth and egg over evenly until the rice is moistened. Sprinkle with finely sliced spring onion or shredded nori.
And then you mix it up...
I loved how this dish turned out. The sauce had a great flavor - sweet and salty.
I've had oyakodon in Japanese eateries before and this tastes almost exactly the same. The best part was how quick it was to pull everything together. This is definitely one to keep up my sleeve.