Every month, a new recipe loaded with Umami flavour will be up here.
November
神無月- Chicken omelette with rice (Oyako Don) -
This omelette is very soft and runny and it covers the rice as a creamy sauce.
In Japan, there is a flat small pan with a vertical handle to cook individual portion of this runny omelette.
A popular inexpensive lunch menu throughout the year, usually served with a bowl of clear soup and some pickles.
You need:
4 large egg, beaten
1 medium onion, peeled and sliced thinly along the fibre
250g boned chicken thigh, remove the skin if you are concerned with calorie but leaving a little bit of skin adds more flavour. Cut into bite size chunks
A bunch of Mitsuba (Chinese parsley) or 2-3 spring onion (scallion) , cut into 2 inch length
600g cooked warm rice, white or brown
2 cups Dashi stock
1 Tablespoon Sake
2 Tablespoon fruit sugar or cane sugar
2 Tablespoon Mirin
3 1/2 Tablespoon Shoyu soy sauce
(Serves four)
1. Bring Dashi to boil in a pan then add the seasoning mix.
2. Add onion and chicken pieces, cook over medium heat for 6 minutes or until nearly cooked.
3. Add Mitsuba or spring onion and take a deep breath (about 15 sec.) then pour the egg gently, covering all the chicken pieces. Do not stir. Put a lid on and shake the pan very gently for 3 minutes, remove from the heat and stand with lid for another 3 minutes.
4. It should be quite runny but should not be raw, should look like very soft scrambled egg with some liquid. If the egg looks too raw after the standing time, cook further for 2 minutes or so. Be careful though, egg can set very quickly and overcooking really spoils this dish.
5. Scoop and pour the chicken omelette over four individual bowls with rice and serve immediately. Sprinkle with Sansho pepper or Shichimi togarashi for spicier touch.
What is Shichimitogarashi?
For more healthy and inspiring recipes, look at "Fresh Japanese"