So, what have I been doing during my absence? Well, in fact I'm not really as busy as you may think that I don't have the time to blog.*blushing* I'm just too lazy to blog, no motivations to blog, just don't feel like blogging outta sudden and I don't even know the reason behind 'til now. That's alright, just forget it because I'm back on the blog now!
I don't only fancy cute stuffs and bento gadgets which are mostly from Japan, I'm also a SUPERB BIG fan of Japanese cuisine! I just love everything about Japan to the extreme, I feel! I wish to go Japan one day (it's so expensive), I wish to learn Japanese language (it's so difficult), I wish to learn cooking my favorite Japanese dishes, which is the easiest, the most possible among all my wishes and I'm still learning now! I even wished so much that I'm a Japanese girl when I was young! Silly huh!?
I'm sure most of you are already very familiar who Nami of Just One Cookbook is. She shares the most authentic Japanese dishes with all her clear and detailed step-by-step photos, links and explanations in her blog. I was very happy when I stumbled upon her blog while hopping around few months back. Do visit her fantastic blog full of delicious food if you haven't do so! You'll be thrilled to bits just like me even if Japanese food is not your most favorite!
These Oyakodon bentos were cooked on 5 July 2011. Yes... yup I know... I'm always SOO late in postings but late posts are better than none at all, right? EXCUSE!
I used Nami's Oyakodon Recipe. Everything remain the same as Nami's recipe except the frozen chicken cutlets which I used instead of chicken thighs because the girls prefer fried chicken cutlets and instant dashi powder instead of dashi-jiru.
|Messy's Oyakodon Bento|
Ingredients For 2 Servings :
- 2 chicken thighs, rinsed and patted dry (I used 2 frozen chicken cutlet, deep fried until golden brown and set aside)
- 2 eggs
- ½ onion, thinly sliced
- 3 Tbsp. Mirin
- 1 Tbsp. cooking sake
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1 cup Dashi-Jiru (I used instant dashi powder)
- Chopped Mitsuba for garnish (or finely chopped green onions)
- Cut the chicken diagonally (Use Sogigiri cutting technique)
- Crack eggs into a bowl. DO NOT BEAT. Instead, hold chopsticks with the tip of chopsticks touching the bottom of the bowl, and write “Z” a couple of times. Set aside.
- In a shallow frying pan, heat Mirin and cooking sake and bring it to a boil.
- Add soy sauce, sugar, and Dashi-Jiru and bring it to a boil.
- Spread the onion into the pan, and then place chicken on top. Lower the heat and cook covered for a few minutes until the chicken is cooked through and onion is soft.
- Slowly add the eggs. Instead of pouring at once, evenly pour into the pan.
- Use chopsticks and poke around the ingredients so eggs will disperse evenly. Shake the pan so the ingredients move around and bottom doesn’t stick to the pan.
- Put Japanese rice into a large serving bowl.
- When the egg is cooked about 80%, add Mitsuba (or green onions) and turn off the heat after 1 minute.
- Pour the mixture on top of rice and pour extra sauce. Serve immediately.
|Cheeky's Oyakodon Bento|
|I cooked this after sending Messy to school. My hubby and I love it!|
I'd love to try using the chicken thighs the next time I cook this dish to compare the differences and I reckon Nami's original recipe will be tastier because the fried cutlets turned soggy after awhile. I tried Nami's few recipes too and will be posting on them in the near future as now I'm writing my posts according to the dates I cooked the dishes.
I'm linking this post to Nami's Oyakodon Recipe so that you can refer to her clear and beautiful step-by-step photo instructions. Hope you enjoy it!