Tuesday, October 05, 2010


Sorry for so much Japanese food, but really it's the only exciting thing I make. Otherwise it's spaghetti and food of that ilk. I'm trying to make sure I can make Japanese food so that my kids will have a taste of 'home' when we move to the US one day. Plus, Edamame tends to eat favor Japanese food over American.

Here goes!

Oyakodon literally is Mother/child rice bowl. It is egg and chicken. I wonder if that wouldn't be kosher.

Step 1: cook some short grain rice up, I prefer brown rice. I plead with you not to use Uncle Ben's

Step 2: Make magical Japanese sauce.
1 1/2 cups soup stock(preferably kelp or mushroom...not american style please)
3 Tbsp. sugar
2 Tbsp soy sauce
3 Tbsp. mirin(sweet japanese cooking wine)

Then heat up and disolve the sugar

Step 3: Add an onion that has been cut into 1/4 vertical strips. Let that cook until the onions are clear and tender

Step 4: Add 3/4 ~ 1 lb. of deboned chicken thigh cut into bite sized pieces and let cook covered. Check after a few minutes and flip the chicken pieces over and cook a tad bit longer.

Step 5: Lightly beat 4~6 eggs. Don't over do it, you need to still be able to distinguish the yolk for the white. Pour 3/4 of the eggs over the onions and chicken and cover for a bit. When it is almost cooked add the last little bit and cook just a bit more. Turn off the heat just before it is completely cooked. You serve it still slightly runny and let the hot rice cook it the rest of the way. Same egg caution as before, know where your eggs are from.

Step 6: Eat up!

We had it with miso soup and a salad, I need to tweak the dressing recipe before I share it. The kids had seen the Cooking with Dog video about Omu-rice before hand and begged for ketchup on it. They loved it, but that's because we all know that ketchup has chemicals in it that are highly addictive to children under 10. I have no idea what it is, but Ed will put ketchup on anything almost.

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