The other night I found myself craving something new and interesting. The problem was, as is the case these days, my hand. (It's broken, you know.) It has been the cause of a long case of foodie's block in the kitchen since sometimes you just can't have one hand doing the job of two.
Anyway, back to our state of affairs. I had an hour to shop before going to class/work, so I had to think fast. And after a brisk search of 'chicken' on Tastespotting, I found myself somewhat enamored by a picture of onsen tamago sitting comfortably on top of a mountainous bowlful of ground chicken. That, i would learn from [ No Recipes ], was called Soboro Don, and this is how I made it:
1 lb ground chicken
1 tsp ginger
2 cloves garlic
4 tbsp mirin
1/2 tbsp sesame oil
1/2 tbsp vegetable oil
2 tbsp soy sauce
4 cups brown rice
2 green onion thinly sliced
2 eggs (I cooked them over-easy)
Shichimi pepper powder (optional for garnish)
- Heat the oils in the pan over medium high heat and add the garlic and ginger. Saute them until fragrant.
- Add the chicken and stir/saute. When there is no more pink visible, add the mirin and soy sauce. Continue to cook until the sauce has reduced by at least half.
- Put your hot rice in a bowl, and top with green onions. Then add a layer of the cooked chicken. Top with a dash of shichimi and a nice runny egg. (In my opinion, the runnier the better...)
- Don't be afraid to experiment with this dish! One of the best parts of this dish is the mutability of spices, sauces, and garnishes. Here's what I used, illustrated by Mel's artsy photograph:
And that's it. Even with one hand, I found this easy. Also, the sweetness of the mirin gives that taste that instantly transports you to your favorite Japanese restaurant. I couldn't help but think this was the perfect dish for a lazy weekday night...
...even for me and my bum hand.