February happens to be the month the Geography class studies the continent of Asia. As part of our learning about the vastly different culture the east has from the west, we wanted to experience some of the foods of Asia. We planned an Asian feast for February 14th, and after the snow days, things didn’t work out exactly as planned. We did, however, get to share a wonderful Japanese dish, Oyakodon, inspired by an Japanese student that lived with one of my students. Recipe follows.
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder (this can be found at Cash & Carry, or at the Asian markets in town.)
1/4 cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes.
- Stir in the onion, and cook and stir until the onion is soft, about 5 more 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.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock (Don’t stir!). Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.