JAPAN: Oyakodon (Chicken and Egg Rice Bowl) and Cucumbers with Carrot-Ginger Dressing

Oyakodon (Chicken and Egg Rice Bowl)

2 cups uncooked jasmine rice

1 medium yellow onion

4 skinless, boneless chicken thighs

1 tablespoon neutral oil (only needed if your skillet is not nonstick)

1½ teaspoons dashi powder — readily ordered on Amazon, if not in the market

¼ cup soy sauce or tamari

3 tablespoons mirin* (Japanese rice wine)

2 tablespoons brown sugar

4 eggs

1. Cook rice according to directions.

2. Cut the onion in half, then slice thinly. Cut the chicken into large, bite-sized pieces, ~2-inch cubed.

3. Heat a large skillet or sauté pan with a lid over medium heat. If you have nonstick, that is preferred, but if not, coat pan with 1 tablespoon neutral oil. Add the onion and sauté, stirring occasionally, until the onion softens, 3-5 minutes. Add the chicken, and cook until the chicken just begins to brown, about 3 minutes. While the chicken cooks, dissolve the dashi power in 1½ cups hot water. Pour the stock into the skillet or sauté pan, and stir. Mix in the soy sauce or tamari, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, then lower heat and simmer until slightly reduced and chicken is cooked through, about 10 minutes.

4. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, remove from heat, and allow to steam for about 3 minutes, until the egg is cooked.

5. To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls. Top each bowl with ¼ of the chicken and egg mixture, and spoon about ½ cup of broth into each bowl.

   
   

*You may substitute sake, Shaoxing wine, or dry Sherry.

Cucumbers with Carrot-Ginger Dressing

1 carrot, peeled and chopped

2 teaspoons ginger (~0.6 oz/1-inch piece), peeled and finely chopped

1 tablespoon honey

1 tablespoon white or yellow miso paste

1 teaspoon toasted sesame oil

¼ cup soy sauce

¼ cup rice vinegar

¼ cup canola or vegetable oil

4 Persian cucumbers, thinly sliced

1. Place all but cucumbers in a small food processor or blender. Pulse until blended, then run processor or blender until smooth.

2. Pour over cucumbers.

#oyakodon #chickenandrice #japanesedressing #Japan #oneworldwhisk

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FUN FACTS:

• Japan's literacy rate is 99%.

• There are around 1,500 earthquakes every year in Japan.

• A nice muskmelon, similar to a cantaloupe, will sell for about $200, but one particularly beautiful pair sold for more than $45,000.