I only flipped the chicken over in the photo below just to show. The chicken is still completely raw and is cut up into an inch or so smaller pieces. Easier to slice skin side down and the crackly sound it made as I cut through was so awesome. Unfortunately this wonderful texture will be gone in the eventual simmer but the smokey flavor will remain which is what we're after.
The second twist to the recipe is that it calls for Gobo burdock root. Negi (welsh onion, sometimes called Japanese leeks) are also added but the ubiquitous sliced yellow onions are not used. The Gobo is "shaved" sasagaki style with the tip of your knife. Kinda like how you'd sharpen a stick (for battle with vampires??) but with much less effort needed. The shaved Gobo rests in cold water to extract some of the unwanted aku. Strain well before using.
The golden ratio for Don-tsuyu simmer broth is 4:1:1. Four parts dashi stock, 1 part Soy Sauce and 1 part Mirin Japanese cooking wine. When I'm super duper lazy I sometimes use soba tsuyu from the bottle. The flavor will be slightly different but close enough and does the job when in desperation.
The Gobo goes in first since the root takes a little longer to cook than the rest of the ingredients. I won't go into detaills the rest of the cooking process but you can search "oyakodon" in youtube and get a ton of hits. I particularly enjoy the "Cooking with Dog" series (which is in English). Mitsuba (Japanese parsley?) sprinkled at the end, stems and all.
Bah, not the best looking Oyakodon I've made, however have to say one of the tastiest and that's what counts in the end right? I got careless and let the tsuyu foam up a bit (too high heat in the end) and it made the color of the eggs unattractive. But most areas are still a nice medium rare (the eggs, not the chicken). Was an early dinner and had lost pretty much all the natural sunlight on top. Ok I'll stop whining.
One home oyakodon post, done.
[Update: Since did a revenge redo that turned out a lot better!]
1 comments:
yummy
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