This month's recipe: August 2010

おやこどん Chicken and Egg on Rice

INGREDIENTS (Serves 2)
100g chicken thighs
1/2 onion
3 eggs
2 bowls of rice
A: 4tbsps stock, 2tbsps sake, 2tbsps sugar, 2tbsps mirin, 2.5tbsps soysauce

DIRECTIONS
1. Cut chicken into bite-sized pieces.
2. Slice the onion thinly.
3. Beat the eggs lightly.
4. Combine A and mix well.
5. Put the hot rice into (donburi) bowls.
6. Put A into a small pan and bring to the boil.
7. Add the chicken thigh pieces and onion slices, and simmer.
8. Pour the eggs around the edge of the simmering sauce and cover.
9. Simmer for about 30 seconds while shaking the pan gently.
10. Put everything on top of the rice in the bowls.
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July 2010

ざるそば Cold Soba Noodles

INGREDIENTS (serves 2)
300g dried soba buckwheat noodles
Shredded nori seaweed
Wasabi (if desired)
Naga-negi onion (or leek)
<For dipping sauce>
50ml mirin (sweet cooking sake)
200ml cup stock (200ml water + dried ground bonito)
50ml soy sauce

DIRECTIONS
1. Place the mirin in a pot and bring to the boil.
Add the cup stock and soy sauce, boil briefly and let stand until cool.
(It is nice if there is enough time to chill it in the fridge.)
2. Slice the naga-negi onion using the edge cut technique.
3. Bring water to the boil in a pot.
Place the soba noodles in the pot to boil, and rub and rinse in running fresh water.
4. Drain the soba noodles on a sieve, and place on the plate.
Sprinkle on the shredded nori pieces.
Ladle the dipping sauce into bowls.
Place the wasabi and naga-negi onion condiments on small dishes.