I was working late last night on school work. I flipped through the channels and happened to watch Andrew Zimmerman’s show.  He visited Tokyo and ate all sort of weird stuff.  I was so jealous.  I wish I could go visit Tokyo again. It is such a fun city, the culture, the trendy people, mega shopping malls, the food are so awesome.  Even though I had a crazy day and I felt like I have been working non-stop the whole day, I can’t help thinking about the wonderful Japanese food I tried when I visited Japan.  I’m not talking about sushi, but cooked Japanese food.  I made Oyakodon for dinner tonight.  It’s a Japanese chicken and egg dish served on rice.  I learned how to make this dish from some youtube video that I watched a while back. This was my second time of making the dish.  It’s so simple and yet very comforting.  The egg absorbed the sauce and it was very yummy!  It’s a perfect dish to make for a hectic day. LOL.  I cooked the whole dinner in less than 30 mins. There are a few more cooked Japanese dishes served on rice that I really like. I’ll make them sometimes.

 

Cook onion, garlic and chicken first
Cook onion, garlic and chicken first
Add soy sauce, mirin, hon dashi etc to the pot
Add soy sauce, mirin, hon dashi etc to the pot
Hon Dashi - a Japanese fish stock powder
Hon Dashi - a Japanese fish stock powder
Add egg
Add egg
Let egg fully cooked untouched!
Let egg fully cooked untouched!
Oyakodon served with rice
Oyakodon served with rice

 

Ingredients (Serves 2):

  • Boneless chicken meat, 1 pound (I recommend boneless thigh meat as it won’t get too dry after cooking it for a while)
  • Onion, 1
  • Egg, 2
  • Garlic, 1 clove
  • Soy sauce, ¼ cup
  • Mirin, 2 Tbsp (Mirin is a kind of sweet rice wine, you can get it even from American grocery stores)
  • Water, ¼ cup
  • Chinese cooking wine, 1 Tbsp
  • Sugar, 1 tsp
  • Hon Dashi, 1 tsp (Hon Dashi is a Japanese fish stock powder, Most asian grocery stores have them)

Steps:

  1. Finely chopped garlic.  Cut onion into strips.  Put it aside. 
  2. Cut boneless chicken meat into small edible pieces.
  3. Spray a little bit cooking oil to a frying pan.  Use high heat.  Add garlic and onion.  Stir fry it for couple of minutes.  Then add chicken to the pan.  Stir fry for couple of minutes.
  4. Add soy sauce, mirin, cooking wine, sugar, Hon Dashi and water to the pan.  Turn the heat down to medium low. Put a lid on the pan, and let it simmer for 7 mins.  Stir occasionally.  If you don’t have a lid, put a piece of aluminum foil on top like what I did.
  5. Taste the sauce and see if it is too salty or not.  Add more water or salt if needed.  
  6. Beat an egg.  Pour it over the chicken.  Don’t touch it.  Put the lid back on and let it cook for another 3 or 4 minutes or until the egg is fully cooked.  Serve hot.

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