JAPAN: Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon (Chicken and Egg Rice Bowl)

2 cups uncooked jasmine rice, cooked

4 skinless, boneless chicken thighs, cut into small pieces

1 onion, cut in half and sliced

2 cups dashi stock, made with dashi powder (readily ordered on Amazon, if not in the market)

1/4 cup soy sauce

3 tablespoons mirin (Japanese rice wine)

2 tablespoons brown sugar

4 eggs

1. Cook rice according to directions

2. Place the onion in a nonstick skillet with a lid, and cook and stir over medium heat until the onion softens. Add the chicken, and cook until it is no longer pink inside and beginning to brown, about 5 minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

3. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.

4. To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Cucumbers with Ginger-Orange Dressing

1 carrot, peeled and chopped

2 tablespoons ginger, peeled and finely chopped

Juice from 1 large orange

1/2 tablespoon granulated sugar or honey

1/4 cup soy sauce

1/2 cup rice vinegar

1/2 teaspoon salt

3/4 cup organic canola or vegetable oil

3 small cucumbers, thinly sliced

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

2. Poor over cucumbers.

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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.