Tonight’s star is the Oyakudon. This is one of the rascals’ favourite when we’re out for meals. Over time, they’ve become quite critical of the Oyakudons all around town – too plain, not flavoursome enough, too little onion, rice not nice etc etc. So tonight, I’d be cooking for some serious Oyakudon critics… eeks.
Here it is. I decided to throw together a miso soup and some vegetable (the veg seller said this was a mixed breed of cai xin and kai lan… it has a nice bite, crunchy like kai lan, spongy like cai xin). As for the star of the night, the only complain was the bones haha.
- 5 Chicken thighs (thighs, means the top part of a drumstick, and not including the drumstick) chopped up to bite size (really, we should be using fillet but I only had thighs left. Yang wasn’t a fan of them bones “It’s wrong to have bones in an Oyakudon!”… ah well, shrug).
- One white onion (sliced thinly)
- A cup of water
- Cooking sake (generous amount)
- Mirin (half of what you put in for sake)
- Sugar (just one table spoonful)
- Soy sauce (I use a chinese brand – I don’t think it makes a whole lot of difference)
- Some sea salt
- Six eggs
- Use a pot with a wide base, so you can spread the onion and chicken in one layer.
- Stir in water, sake, mirin, sugar, and soy sauce. Bring to boil.
- Add in the white onion, bring to boil and leave to simmer for about 10mins, till onions turn transparent.
- Add in chicken. Simmer for about 20mins.
- Sprinkle in the sea salt for taste.
- Beat up the eggs and drizzle it into the mixture.
- When the eggs are half cooked, turn off the fire, and cover.
- Serve it on top of rice.
Here’s a picture of tonight’s dinner – I think, next time, I will take my own pictures. Enjoy the Oyakudon, judging from the response tonight, it’s a score.