I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday 1 March 2016

Oyakodon.



Oyakodon.

Serves 4.

It means "parent and child rice bowl". The parent being the chicken and child being the egg. Now we know the chicken came first...

      For the Marinade.
In a large bowl, put in
-4cm sliced ginger,
-2 cloves chopped garlic,
-1 1/2 tbsp Shaoxing rice wine (use Sake if you happen to have some),
-1tbsp Mirin,
-2tbsp light soy sauce,
-1tsp sesame oil,
-2x chicken thigh fillets + 2 chicken breast fillets.
Stir well and leave to marinade, at least an hour.

When you are ready.

Put a large frying pan on high heat.
Fry the chicken pieces, skin side down. Cook until the chicken is nicely browned. It  doesn't need to be cooked through.
Leave to rest and get on with the next bit.

Drain off any excess oil and put the pan back on the heat, fry
-2 sliced onions, 
While you wait for the onions to cook through..
Slice the chicken into bite sized chunks.

Add the chicken pieces to the onions, add
-250ml chicken stock,
-the marinade.
Leave to simmer until the chicken is almost cooked through, add
-3 whisked eggs.
-2 sliced spring onions,
Cover with a lid.

Spoon on to a bowl of hot steaming rice.
Sprinkle over some sesame seeds (optional)

Note: This smelt so wonderful, I think it was the combinations of Mirin, Shaoxing and ginger and garlic.
Deliciously and unmistakably Japanese.


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