How to Make Japanese Quick Oyakodon Asian Cooking Recipe Cuisine

Japan Quick Oyakodon

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

1 cup uncooked short-grain white rice

2 cups water


1 cup chicken stock

1/4 cup soy sauce

2 tablespoons brown sugar

1/2 onion, thinly sliced

1/2 cup shiitake mushrooms, thinly sliced

1 skinless, boneless chicken breast half - cut into strips

4 green onions, cut into 1-inch pieces

2 eggs, beaten

6 snow peas, thinly sliced

Directions:

1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.

3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. 

4. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.

5. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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