Despite being Taiwanese, my family is probably more into Japanese food. Time to make some.
Oyakodon (chicken and egg on rice)
I like this dish so much that I used to order it at all sorts of Japanese restaurants, even forgoing other delicacies. Last year, my mom taught me her version, which is like a Taiwan/Japan hybrid with lots of egg. This time, I’m aiming for more traditional: steaming in the sukiyaki broth, following justonecookbook.com. (last updated 8/29/17)
- In a small pan, 1/4 cup dashi (1/8 tsp hondashi in boiling water), 1 tbsp mirin, (1 tsp sake), 1/2 tbsp soy sauce, 1/2 tsp sugar.
- Add 1/2 small onion thinly sliced in single layer.
- Add on top 1-1.5 chicken thighs cut into bites obliquely and seasoned with salt and pepper.
- Simmer covered on medium for 10 minutes.
- Drizzle in 1 egg. Stir around to distribute. Garnish with scallions/mitsuba. Simmer for 2-3 minutes, until egg is just set.
- Slide onto bowl of white rice.
Chawanmushi (savory egg custard)
- 3 eggs, beat gently
- 1 cup dashi (1/2 tsp hondashi powder in 1 cup boiling water), 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, pinch salt.
- can substitute with about 1 cup (equivalent of 1.5x volume of eggs) warm chicken broth.
- Mix into egg slowly. strain through fine sieve.
- Can add shiitake mushrooms, kamaboko fish cake, carrots, marinated strips chicken shrimp. arrange in bowl and pour egg around.
- steam 5 minutes medium bowl, then open pot to let out steam, then steam 3 more minutes, until clean toothpick.
- Can garnish with scallions/mitsuba at halfway point of steaming.
Following instructions on the miso packaging, haha
- miso paste, sugar, dashi (ratio?), water.
- serve with scallions, tofu, kombu.
I also stir fried lotus root.
For the grand finale:
Castella (Japanese Honey Cake)
I followed this recipe from justonecookbook.com/castella to the letter. Paraphrased here.
- 3 eggs, at room temp. Beat thoroughly.
- Add 1/2 cup sugar, with electric hand mixer beat at highest speed for 7+ minutes, until quadruples in volume.
- 2.5 tbsp honey, diluted with ~2 tbsp warm water, mix in for 30 sec at low speed.
- 3/4 cup bread flour, double sifted. add in thirds, mixing 15 sec at low speed in between, 1 min at end. Don’t overmix.
- Pour batter into parchment paper-lined 9×5 metal pan. Dredge with toothpick to break large air bubbles. Drop on counter to level.
- 325 F, 35 minutes, until clean toothpick.
- Wrap tightly in plastic, refrigerate overnight upside down.
- Cut off sides, serve in slices.
updated 3/25, fixing a typo.