Food by the Howells for the Howells...

Food by the Howells for the Howells...and anybody remotely related to a Howell, or who may have met a Howell at one point in their life, or...yeah, pretty-much anybody.

Monday, January 31, 2011

Japanese Deliciousness

Two weeks ago, we had a lovely quick visit from Daniel (Jacob's brother) and Charity and their kids. I wanted to make them something special, so for dinner, we had some of my favorite Japanese food. Many people have had tempura, but don't know how to make it. I am about to unfold this mystery to you. And most people have not had oyako donburi, but they don't know what they're missing out on. I shall also share this recipe with you, and then you will have the opportunity to eat "safe" (i.e. not raw) Japanese food that is so tasty and wonderful. Daniel and Charity commented that this was like a $50 restaurant meal. I would have to agree. Yes, it was THAT good :)


Ingredients: A tempura or Asian frying mix (I just saw a box of tempura mix at Walmart, so it's easily accessible. Or you can buy something like this at an Asian market).

An assortment of vegetables. The following are what we had:

Carrots (cut into sticks)
Sweet potato (uncooked, sliced about 1/4 inch thick)
Asparagus spears
Onions (red or white, sliced into rings)
Green and red peppers, sliced

Prepare the tempura batter by following the directions on the mix (usually this just says to add ice-water. It is very important that it be ice water, and not just tepid water). Dip the vegetables in the mix and fry at about 360 degrees in oil (I highly suggest a fryer for his, as it will regulate the temperature, and it is very difficult to do this if you're just using a pan on the stove). Turn vegetables in oil if necessary. Remove when golden and crispy. You can dip this in any kind of Asian sauce (like plum sauce) but I honestly think it is so good alone that it doesn't need any sauce.

The tempura was the appetizer. Then our main dish was the Oyako Donburi. This consists of Japanese rice covered with a very tasty broth with chicken, onions, and coddled eggs. If you've never had this, you'll just have to trust me on how good it is. This is the perfect dish for a super-cold day (like tomorrow, when the high here in Denver is supposed to be a whopping -2 degrees F).

Oyako Donburi

1 Tbsp. oil
1 1/2 cups chicken, sliced thin
2 cups chicken stock
5 Tbsp. soy sauce
3 Tbsp. sugar
1/2-1 tsp. salt
1/2 a white or yellow onion, sliced
5 eggs
2 green onions, sliced (for garnish)
Cooked rice to fill 4-6 bowls

Saute chicken in oil (I usually don't do this and just cook the chicken in the stock). Add stock, salt, sugar, and soy sauce and onions and cook until chicken and onions are tender. Beat eggs slightly. Pour slowly over top of simmering stock. DO NOT MIX. Let eggs coddle on top of stock (you may need to put a lid over the pan to help the eggs get cooked all the way through). Ladle on top of rice in bowls and sprinkle green onions on top. Eat with chopsticks (if you can :)

No comments:

Post a Comment