Thursday, May 3, 2012
When I was working full time at my last job, lunches were the worst. I always forgot to make my lunch the night before, so each day at noon I was left scouring the office for leftover pastries and Cheez-Its.
Luckily, my friend Lindsay lived a few blocks from my workplace. And at least once I week, I would flounce out of my office and brag to my coworkers that my friend was making me a home cooked meal for lunch while they were left fighting over the leftover Chipotle in the kitchen. (Muahahah, suckers.)
Now, since I work from home (which is 30+ minutes from Lindsay's) it's more difficult to catch a quick "lunch with Linds..." and I really miss those hour-long breaks I took with her.
So, when I decided to start a new "In the Kitchen with _______" series, Lindsay was the first person to pop into my head. The lunches she made me were always so tasty. (Plus, she might then make me another one of those home cooked meals I'd always brag about. Holla!)
Since Lindsay's half Japanese, her meals often had an Asian flair and the meal she made for me last week was no exception. Oyako Donburi is a Japanese bowl dish where chicken, eggs, scallions, and other items are simmered together and then poured over some rice. It's deliciously different (although surprisingly easy to make) and a nice way to sample Japanese cuisine without reverting to the typical sushi or terriyaki (in her words.)
I'm trying to work on portion control, so one bowl would've been enough. But of course I had to out-eat Lindsay AND her husband (Randy) with two steaming bowls of rice. And it was good. And I'm getting hungry just thinking about it.
Before I end, I have to give a shout out to Lindsay, her husband Randy, and their blog. Lindsay and Randy are super-passionate about social justice, and always have interesting perspectives on buying fair trade products, stopping human trafficking, the Israeli-Palestinian conflict, and other global issues. I'm so proud of them and the work they're doing to make this world a better place for us all!
4 cups rice
3 medium chicken breasts, deboned and cubed
2 shiitake mushrooms, soaked in water (for about 30 min.) and sliced thinly
7 eggs, slightly beaten
1 1/2 cups dashi (or chicken stock)
3/4 cup mirin (a kind of rice wine found at Asian supermarkets)
2/3 cup soy sauce
1/4 cup sugar
2 green onions, sliced at a slant (Japanese food is all about presentation!)
sliced nori (seaweed) for garnish
Cook rice in usual manner. In a 2 quart saucepan of boiling water, place cubed chicken. Cook for 1-1.5 minutes. Drain.
In another saucepan, add dashi, mirin, soy sauce, sugar, shiitake, and cooked chicken. Heat for 2-3 minutes.
In a small pan (1 quart or less) add 1/5 of the dashi mixture. Bring to a boil. Add 1/5 of the eggs and 1/5 of the sliced green onion. Allow to cook slightly before stirring. Do not overs stir, just scramble slightly.
Place 1/5 of the rice in a bowl and pour coked egg-dashi mixture on top.
Garnish with sliced nori (seaweed.)
Repeat 5 more times.
Variations: Add snowpeas, bean sprouts or grated carrots to the dashi.