Oyako don night

I was in for a treat when one of my Japanese friends said he would cook oyako don for dinner. We gathered at a friend’s place that could manage five people and just had a chilled night eating, drinking, and playing PS2.

It’s probably a sign of the times that we are entertaining more at home or maybe cheap izakayas are wearing thin in their repetitive (and boring) offerings.

How to make authentic and absolutely scrummy oyako don:

*Pan-fry chicken thigh meat on medium.
*Splash in mirin, liquid dashi (anchovy stock; also comes in powder form), sugar, and soy sauce into the pan.
*Toss the chicken (if you have the skill) like a brilliant chef or you could just keep turning the individual pieces to stop them from browning.
*Beat up eggs and pour them into the pan on low heat, and add the leeks.
*Cover the pan to let the ensemble simmer and mingle all its yummy juices.
*Serve piping hot on a bed of rice. We used ready-made rice that we could stick into the microwave.

A special mention has to go to the tonjiru (pork soup) where sliced daikon (radish), burdock root, konnyaku, carrot, and lean pork make a homey miso-based broth.

Tip: crush the tofu in your hand before you slip it into the soup, which is quite different from neat cubes in regular miso soup. It’ll probably take half an hour to 45 minutes for it boil to savoury goodness. The medley of vegetables can be bought pre-cut in neat little plastic bags at the supermarket.

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