Oyako Don

Another of my favourite .. yummy Oyako Don.

One of my earliest recollection of Oyako Don was eaten at the then Tampines DBS Centre where there was a Japanese restaurant at its Basement. That was way back then. Those days, Japanese food was still not the "In" thing , where most of the innocent people like me (I hope so), always thought that Japanese food was all raw. I was pleasantly surprised to find cooked chicken rice (the Japanese version).

Till this day, I still love eating Oyako Don (Chicken) and Mr H still loves his Katsu Don (Pork). Am I glad that we both seek to keep Mother Nature's poultry in-balance ! hehe..

Here's my attempt to make this gluey eggy chicken rice with all the onions that goes along with it.. I love it when the eggy sauce covers the rice entirely and seeps through the rice.

Can't stop drooling even as I am writing and looking at these pics !

It's simple to make.. unbelievable.

What is required
6 bowls of cooked rice
4 big thigh drumstick chicken, cut small cube sizes
2 tbsp oil
2 big onion, sliced
6 eggs, lightly beaten , 1 egg for each bowl of rice

Toasted Nori (seaweed)

Marinate

1tbsp corn flour
2 tbsp soy sauce
2 tbsp mirin
3 tbsp oyster sauce
2 tsp sugar
A pinch of salt

Seasoning:
1 tbsp mirin
1 tsp soy sauce
3 tbsp oyster sauce
2 cup water (depends on preference for liquid consistency)

How to Do it
1. Add the marinate sauce to the chicken pieces and rest for 15 minutes.
2. In a wok, fry the onion for 2 mins.
3. Add all chicken bites until cooked.
4. Add in the seasoning sauce and 1/2 cup water for 5 minutes and simmer for 2 mins and turn off fire.
5. Set aside cooked chicken. Divide the chicken into 6 equal portions
6. For each divided portion of chicken, saute with 1/4 cup of water in the wok and add in 1 lightly beaten egg on top of chicken and do a quick stir
7. Scoop chicken, onion and egg mixture onto the bowl of rice
8. Repeat step 6 to 7 until all bowls of rice has been completed
9. Sprinkle Seaweed on top of rice and serve.

Have your appetite been whet ? It's easy to cook, try it !

Chawanmushi - Japanese steam egg

My elder son loves steam eggs ! He is mad about steam eggs, especially if it is the Japanese Steam Eggs. So if you happen to see a young chap gorging down Chawanmushi available at buffets, you know it's him ! And.., should anyone knows of Gorge-ALL-You-Want-Chawanmushi place, you know whom would desparately want to know as well.

Oh..Pray let there be Chawanmushi always.. it's the one way to get him to EAT. He needs all the proteins he can get. So anything to LEVEL-UP ( gaming word , how about that ! , LOL ) his palate , I am always game to try it. (note : The Mummy is ever so afraid that the elder son will "vanish" into thin air because the younger one eats much faster and at times gobbles down his brother's share...sigh).

My elder son has been asking for mummy's chawanmushi for quite a while. I had this chawanmushi recipe for months now. Ughh.. no chawanmushi cups. Well, my elder son was quick to point out during a recent shopping spree when he saw the cups ! No escape.

My many-months-kept chawanmushi recipe

What is Required - cook for 6
2 tbsp Ikan Bilis powder or 1 cube of Fish Stock
6 large eggs
3 1/2 cups of water
2 tsp soy sauce
1 tsp salt
100g shitake mushrooms (sliced)
100g ham (slice square)
12 cooked peeled prawns (or equivalent of cooked crabstick, chicken, ham)


How to Do it
1. Pre-prepare the Stock. Boil the Fish stock. Leave it to cool in a fridge to bring down the temperature. Note : This is to prevent the eggs from being cooked once the stock is added.
2. Break eggs into a bowl. No stirring.
3. Add in the cooled stock into the eggs. Gently stir the eggs to mix well but not to beat the eggs.
4. Add in soy sauce and salt. Stir gently.
5. Divide and add equal portion of mushrooms, ham and prawns equally into the 6 cups. Leave some for top decoration later.
7. Use a sieve to pour the egg mixture into the cups gently.
8. Fill the wok with water (or electric steamer ) and bring to a boil.
9. Seal the cup with aluminium foil but leave a small gap for the steam to escape.
10. Put the cups into the wok (or steamer) and ensure water is hot.
11. Steam for 15mins.
12. Garnish the top and steam for another 1min and serve

My younger boy decides to give his portion of chawanmushi for his elder brother. The elder one ate 2 cups ! Too little. LOL