Japanese Chicken Scallion Rice Bowl Food

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Steps:

• Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
• Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
• Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
• Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
• Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.

JAPANESE CHICKEN-SCALLION RICE BOWL

Steps:

• Place short-grain brown rice in a fine sieve and rinse throughly under cold water to remove starch.
• Combine the rice with the 2 1/2 cups cold water in a medium saucepan, bring to a boil, cover and reduce heat to low; cook until all the water is absorbed, 40 minutes, let rest, covered, for 10 minutes (Alternatively, prepare instant brown rice addorfing to package directions).
• While the rice is resting, pour broth into a heavey medium saucepan, along with sugar, soy sauce and bring to boil, reduce to heat to medium-low.
• Stir egg whites and the whole egg in a small bowl until just mixed.
• Add chicken to the simmering broth; gently pour in the egg mixture, WITHOUT STIRRING,sprinkle scallions on top; when the egg starts to firm up; after about 3 minutes. stir it with chopsticks or a knife, The chicken will be cooked by now.
• Divide the rice among 4 deep soup bowls and top with the chicken mixture, enjoy.

OYAKODON (CHICKEN AND EGG BOWL)

Steps:

• Gather all the ingredients.

JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL

Steps:

• Prepare instant brown rice according to package directions.
• Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
• Add mushrooms to simmering broth.
• Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
• Add water chestnuts and heat.
• Divide rice into 4 bowls.
• Ladle chicken mixture into bowls.
• Sprinkle with scallions and chili peppers.
• We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

CHICKEN RICE BOWL

Steps:

• Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
• Remove 3 tablespoons of mixture and set aside.
• Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
• Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
• Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
• Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.

SASHIMI DONBURI - JAPANESE RICE BOWL, TOPPED WITH SALAD AND RAW

Steps:

• First of all, this looks hard -- but it's not. After you make it once, you will be a pro. Second of all, please get the freshest fish you can. It's key! Do use raw fish. Smoked or otherwise cooked fish will not do. Be brave! Leave your fish in the fridge until the last part because you want it nice and cold and it goes on last.
• I use a rice cooker to make this recipe super easy. While the rice is cooking (20 minutes), I prepare the remainder of the dish.
• Get a good quality sushi rice if you can. If not, use a short grain white rice. It won't be quite as good but will suffice. Rinse your rice well before placing in rice cooker. If you don't have a rice cooker, cook according to package directions. A good rule of thumb is 1 cup rice, 2 cups water. Simple! Once rice is in cooker, I pour in water and give it a stir. Turn rice cooker on and let it go.
• Next I place sesame oil in a small skillet over a medium low heat. When it's hot I add the panko bread crumbs and stir with a sprinkle of garlic salt. You want to warm the crumbs and make them crunchy but you don't want to burn them or turn them dark brown. This process only takes about 3 minutes. Once you have pinched a few to taste (yes, that burn your fingers a bit) and added more salt if needed, remove the pan from the burner, pour the crumbs onto a paper towel or napkin to cool. That's done!
• Once the rice is cooking and the crumbs are crunchy, start on your vegetables. I chop the cucumber and bell peppers so that they are quite small and fairly uniform in size. A variety of colors is key. This is a gorgeous dish and one you will be proud to serve to others. Slice your tomatoes longways. Save the avocado til last thing as they turn brown quickly. I have been known to prepare the chopped vegetables up to a few hours in advance and just have them ready in the fridge.
• Your salad greens should be nice and leafy. Iceberg lettuce just doesn't cut it for this particular dish. Go with a Spring Mix or Baby Spinach or a mixture of both for the best texture, flavor, and nutritional content. You'll thank me. Make sure it's washed and well-drained. Salad spinners are great for this!
• Now, your rice should be just about done. As soon as it is done, remove the inner pan from the cooker and let it start cooling. No need to rinse. Remember, you did that before cooking and you don't want soggy rice. If you used a pot on the stove, remove rice to a bowl to cool. After allowing it to cool for about 5 minutes, stir vinegar into rice. It does not take much but it give the rice a sheen and makes it sticky. This is part of the genius to this dish. It helps the greens and vegetables stick to the rice (and that's good if you are going to be extra brave and use chop sticks).
• Now place about a cup of rice (or a little less) in the bottom of a big, pretty single serving bowl. A deep bowl is an excellent choice.
• On top of rice sprinkle a half teaspoon of black sesame seeds. Now add salad greens. A good handful, about a cup, is good.
• Now sprinkle your greens with your chopped bell pepper, cucumber cubes.
• Alright. Now it's time to cut up your fish. Did I mention how perfect salmon is for this dish?.
• Take your Salmon filet and wash it good. Pat it dry with a paper towel. Now place on a cutting board and remove any skin. Once you have a good clean piece of fish start slicing with a sharp knife. Now cut each slice into little pieces or cubes. If you haven't tried raw Salmon before, go with quite small pieces as it's easier to acclimate to raw fish that way. If you are a seasoned connoisseur, go with whatever size you like.
• Place fish in a bowl and squeeze some fresh lemon juice over it. Not too much -- about a tablespoon or so.
• Wash your hands good at this point and grab your avocado. With a medium sized butcher knife, start cutting around the avocado lengthways (to the pip in the middle) and go all the way around it. Twist the avocado so that the two sides come apart easily. Take the half that still has the pip and wrap it up and place back in the fridge for later (unless you are like me -- and I give each person half of an avocado to themselves). Cut the remaining half longways so that you have quarters. Now peel each quarter, starting at the skinny end. You should have a beautiful wedge. Now sprinkle a bit of lemon over those wedges and slice them, longways for visual effect or crossways for ease of eating, I've done both. It really is a masterpiece and one that is super fun to build because of all the textures and colors.
• Place avocado slices around the top of each bowl in a sunburst display. Between slices place cherry tomato halves. The visuals on this are gorgeous!
• Back to that beautiful fish -- In the middle of the salad place a pile of salmon. I like to sprinkle a few more black sesame seeds on top. They have a tiny bit of bite. Here I add a sprinkle of the cooled Panko crumbs. You will be utterly amazed at the burst of textures when this hits your lips!
• Serve your Sashimi Donburi with a nice drizzle of soy sauce and sri racha sauce. Use the sri racha sauce sparingly if you don't like hot sauces -- but I love it and just keep adding more and more soy and sri racha, all the way through the eating event!
• Now once you start eating and clear off some of the top bits, dig down in the bottom and bring up some of the rice to mix in with the fish and salad. And yes, add more soy sauce and hot sauce. It's an eating extravaganza! Best shared with a friend.
• Enjoy!