There are just some nights when I come home from work and the last thing I want to do is cook. The thought of figuring out what’s in my fridge to make a meal worthy of serving just doesn’t cut the mark sometimes when all you want to do is plop on the couch. I’ve already got the remote in my hand, the Bachelorette starts in 5 minutes, and my stomach is doing the running man while I gaze into the kitchen trying to figure out what in the world to make. Let’s be honest, we’ve all been there and usually a phone call to Mr. Chang’s Chinese wins the fight with a knockout in round one. Well tonight I’m going to punch back with a little more gusto and fend for myself without the regrets of crab Rangoon swirling in my belly. Tonight I’m going to make some Asian food at home that is not only cheap and easy, but healthy and flavorful. But first, I have to catch up on the previews from last week’s Bachelorette.
I recently was introduced to a Japanese comfort dish called Oyako Don, which is a traditional rice dish using chicken and eggs. It’s almost a poetic transcribe to which came first, the chicken or the egg? The simplicity of this dish is almost too good to be true considering you probably have most of these ingredients in your kitchen. I’ve adapted this recipe from 3 Hungry Tummies, and it’s become my go-to when I don’t feel like cooking, yet want to save some cash and some calories. Happy eating!
Serves 4 generously
- 1 free range chicken, boned and skinned, divided into 4 parts (I prefer mine with the skin on)
- 2 onions, sliced
- 3 spring onions, sliced at an angle
- 8 eggs
- Cooked rice
- 3 cups of dashi
- 1/4 cup of Japanese soy
- 1/2 cup of mirin
I used 2 eggs per serving, lightly beat 2 egg whites and 1 egg yolk, and reserve the other yolk. If you are not a fan of raw egg, beat the 2 eggs instead.
Place sliced onions in an oiled pan; let it cook for about a minute. Ladle about 100 ml of seasoned dashi and let’s simmer for 30 seconds. Arrange the chicken pieces neatly and simmer with the cover on for a minute, add in the spring onions. Pour beaten eggs over, do not stir. Turn off the heat when egg mixture starts to set, about 70% cooked. Don’t overcook the eggs as the residue heat from the hot rice will continue to cook the eggs. Pour everything onto a bowl of steamed Japanese rice; place the reserved egg yolk in the middle. The best part – breaking the yolk…..oishii!!!!