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wrote:
> 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

Sounds delicious, June! Thanks for sharing this. I wonder if I can find
instant dashi powder at the Thai market? Hmmmm.

Jill