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
Add soy sauce, mirin, hon dashi etc to the pot
Hon Dashi - a Japanese fish stock powder
Add egg
Let egg fully cooked untouched!
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:
- Finely chopped garlic. Cut onion into strips. Put it aside.
- Cut boneless chicken meat into small edible pieces.
- 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.
- 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.
- Taste the sauce and see if it is too salty or not. Add more water or salt if needed.
- 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.