Saturday, September 19, 2009

Oyakodon

Oyakodon
Home Cooking


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

*breathes*

(no that wasn't a secret code; I was merely stamping angrily at my keyboard, at random)

My dog was so inanimate in the heat that he started collecting fallen flowers on his back

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.

Oyakodon
Serves 4

Ingredients:
  • 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
Directions:

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...

Close-up

I loved how this dish turned out. The sauce had a great flavor - sweet and salty.

The flavors and textures work so good all mixed together

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.

Wisteria blooms = summer looms

3 comments:

  1. great recipe, thanks!
    just one thing - it's actually OYAKODON, not okayodon!
    OYA means 'parent' and KO means 'child', so it's parent and child on rice - chicken and egg, geddit?!

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  2. Hi Wicket...
    LOL!!! I think Bill Granger spelt it wrong in his book. Anyway I'll correct it right away. It's a good recipe though. :D

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  3. I was going to make this tonight for the kids dinner, but am not sure how to make the Dashi stock. I bought a packet of CJ Soup Stock (Bonito flavour) but all the instructions are in Korean...HELP!

    ReplyDelete