As I mentioned earlier on in the blog, we are really enjoying cooking and growing our own herbs (basil, cilantro, mint, etc.). One of my most ever favourite recipes is for oyakodon. Now the English translation for oyakodon doesn't sound that appealing - egg and chicken rice bowl, but I guarantee you it's delicious, easy and quick to make. Thank you google for leading me to this yummy recipe!
OYAKODON (for four people)
Ingredients:
* 4 cups of short grain rice
* 4 medium chicken thighs (tastes much better than breast meat)
* 1 onion
* 2 cups soup stock (Japanese dashi)
* 10 tbsp soy sauce
* 5 tbsp mirin
* 5 tbsp sugar
* 4 eggs
How to cook:
1. Cook rice.
2. Cut chicken in to small chunks and slice onion.
3. Put the soup stock in a pan on medium heat.
4. Add soy sauce, mirin, and sugar in the pan.
5. Put chicken chunks in the pan and simmer on low heat for a few minutes.
6. Add onion to the pan and simmer a few more minutes.
7. Wisk eggs in a bowl
8. Bring the soup to a boil, then pour the eggs over the chicken and onion.
9. Turn the heat down to low and put on a lid.
10. After one min, turn off the heat.
11. To serve, first put cooked rice in a deep bowl, then place the chicken mixture on top of the rice.
If you like spicy food, then I recommend sprinkling a generous amount of shichimi - a mixture of seven Japanese spices. Yummy!
Here is a photo of what ours looked like tonight. It really doesn't do justice to how happy it made me!
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