I went to "United Noodles" today, the only (?) respectable Asian
grocery store around here, about 30 miles away from where I live. They
had mini bok choi - so adorable! - about 6" long. I couldn't resist
such cuteness and brought some home.

Tonight, I made slightly untraditional oyako-don. This is a donburi
dish, meaning you start with a big bowl with a heaping pile of fluffy
white rice, then add stuff on top. Oyako means "parent-child" - in
this case, it's chicken and egg. Scramble 3 eggs and set aside. Cut
up two chicken breasts and one chicken thigh (I buy boneless/skinless),
about 8 oz. Chop up 3 mini bok choi and 1 large shallot. Prepare the
broth - 1 cup of dashi (I use instant dashi powder), 1/4 c low sodium
soy sauce, 3 T of mirin or sake.

I sauteed the chicken, threw in the shallot and bok choi, and stirred
until the leaves wilted and the stems were just a little crisp. Poured
on the dashi, brought it to a boil, then turned off the heat. I poured
the eggs carefully over the top, then covered the pan for a few minutes
to let the egg set. Ladle it out over the rice, and you have enough
for dinner (for 2), plus enough leftover for lunch the next day.

Traditionally, one uses a scattering of green peas instead of bok choi
chunks. Also, the chicken is supposed to be simmered in the broth
instead of being pan fried before adding the dashi. I had some takuan
(pickled daikon radish, the bright yellow kind), which is often used as
an accent to the dish, but I got lazy and didn't bring it out.

June