Oyakodon: Creepy name, yummy dish. Warm, simple, comforting, easy. The name means “mother and child” = chicken and egg; hence, the cannibalistic creepy part. My husband hates the name and calls it “chicken bowl stuff”. Whatever. This is donburi (don) – served over a bowl of steamed rice dish. You can use dashi or chicken broth for the liquid. White or brown rice is also your choice. Excellent for lunch or a simple supper. Warms your tummy.
Dessert is pumpkin custard. Sweet, spicy, seasonal. Pumpkin pie without the crust. Top with a nice dollop of whipped cream. Served warm or chilled, this is good stuff. A bit decadent and a fitting end to a simple supper. Go ahead and eat two. It will be our secret.
Oyakodon
1/2 cup Dashi or chicken broth
1 Tbsp sugar
1 Tbsp Sake
2 Tbsp soy sauce
1 Tbsp Mirin
1/2 small onion, thinly sliced
1 chicken breast (boneless, skinless), cut into bite size pieces
2 eggs
1 green onion, thinly sliced
steamed rice
Instructions
Add broth, sugar, Sake, soy sauce and Mirin in a pan. Heat until boiling. Add onion and cook for a minute at medium heat until tender. Add chicken pieces to the pan and cook until the meat is cooked through. Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 1 to 2 minutes or until your eggs are cooked as you like them. Slide half of egg and chicken with half of sauce over rice in a bowl. Sprinkle with green onion. Two servings.
Pumpkin Custard
3 large eggs
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 (14 oz.) can sweetened condensed (not evaporated) milk
1 1/3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Sweetened whipped cream
Ground cinnamon
Instructions
HEAT oven to 350°F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Carefully pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving. Makes 6.
The Persecution of Mildred Dunlap
Oct 26, 2013 @ 22:58:16
Thank looks so good. I like what your husband calls it, “Chicken bowl stuff.”
kanzensakura
Oct 26, 2013 @ 23:12:24
If we have a guest, I call it by its Japanese name; otherwise, chicken bowl stuff. It really is good.
kanzensakura
Oct 26, 2013 @ 23:12:55
How’s Miss Bella?
Kev
Oct 27, 2013 @ 09:27:19
The perfect halloween treat!
kanzensakura
Oct 27, 2013 @ 16:25:54
Thanks! the first time I had this dish and was told what the name meant, I had a little turn in my stomach…I quickly got over it because it is so good. But I was looking for something kind of halloweenish without being obvious and I remembered my reaction. So I hope it will be fun and folks will enjoy.
Kev
Oct 27, 2013 @ 17:19:43
I’m sure they will!
SirenaTales
Oct 27, 2013 @ 19:27:25
Yum! Thank you.
kanzensakura
Oct 31, 2013 @ 06:32:54
Hope you will give it a try. It really is a good eat.
David Emeron
Nov 01, 2013 @ 01:57:30
it looks simple and delicious!
kanzensakura
Nov 01, 2013 @ 07:40:34
It is! Thinly sliced mushrooms added to the broth and onions is an extra good touch.
> Date: Fri, 1 Nov 2013 05:57:31 +0000 > To: thspencer51@hotmail.com >
David Emeron
Nov 02, 2013 @ 04:48:45
we shall with some luck try it soon.
kanzensakura
Nov 02, 2013 @ 10:15:23
Please do! a chicken breast, a few mushrooms, part of an onion, a scallion or two in miso soup. simple and very good. I use a good Japanese rice, steamed. Nishiki is my favorite brand, but any good one will have the sticky quality and pleasant taste. > Date: Sat, 2 Nov 2013 08:48:45 +0000 > To: thspencer51@hotmail.com >
David Emeron
Nov 02, 2013 @ 21:53:30
We shall enjoy it.