Thursday, April 10, 2008

Family Bowl

I got this royally deep purple cabbage at the farmer's market and decided to make a crunchy & colorful cabbage salad today. I've noticed that Americans don't really eat their cabbage raw... but in Japan we'll eat it raw all day long. A great vegetable for detoxing and cleaning out your system especially before eating a greasy meal like tonkatsu or tempura.
For lunch today, I cooked up "Oyakodon" which literally translates to "Family bowl." The chicken and eggs joined together like a happy family in my sizzing pan.
This is classic Japanese comfort food that often appears on family lunch and dinner menus across Japan. Even though it's not rocket science it's one of my favorite dishes that I often order at Japanese restaurants.

4 cup steamed rice
3/4 lb chicken thighs
1 onion
1 stalk of green onion
1 2/3 cups soba tsuyu
4 tbsp mirin (rice wine)
4 eggs

1. Heat large sauce pan and saute onions until golden brown.
2. Add the chicken and cook for a few minutes.
3. Mix together sauce ingredients (soba tsuyu & mirin) and pour over the onions and chicken.
4. Put the lid on until the chicken is cooked all the way through.
5. When chicken is cooked through, pour the beaten eggs evenly over the top and allow to cook for about 1 minute. Remove from heat and allow the eggs to cook a little more.
6. Top it off with some chopped green onions. Serve over steamed white rice & Eat!
I'll let you in on a little secret. When you make the sauce no need to mix sugar, mirin, soysauce, dashi, etc. like most cooks should. My mom's tried and true lazy method is to simply mix a little mirin with pre-made soba tsuyu and you got flavor perfection!


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