30 January 2009

Parent and Child

Aogu had a dinner request tonight; he asked for oyakodon (parent and child dish). Along with that, we had
*cucumber sticks with ranch dressing
*mixed vegetables (leftover from the beef-wrapped veggies)

This is Japanese home cooking at its finest, and fastest: it's a dish of chicken, eggs (get it, parent and child?!) and onion simmered in a sauce and served over a bowl of rice. If you've been interested to make a Japanese dish but too intimidated to actually try, this is a great place to start, though you will have to gather some things you might not have in your pantry.

Oyakodon from "okazuichinensei"
Serves 2

1 large chicken breast
1 onion, chopped
3 eggs
1/4 tsp. "dashi" powder
1 Tablespoon each of the following:
sugar, cooking sake, mirin, soy sauce

Cut the chicken and the onion into bite size pieces. Break the eggs into a bowl and whisk. Heat 3/4 cup water in a smallish flat pan (straight sides are better) and when it boils, add the dashi powder, then the sugar, sake, mirin and soy sauce. When it boils again, add the onion and simmer for 1-2 minutes. Add the chicken and simmer until white on both sides. Lower the heat and pour in the eggs. Steam with the lid on for 1 minute or so, and then take the lid off and let cook until the eggs are set to your liking. Serve over bowls of white rice.

1 comment:

Teresa said...

thank you thank you thank you for posting oyakodon - one of my favorites - and YOURS is even the right color = mine eggs tend to turn brownish thus losing a bit of their appeal - I will try your version - YUMMY!