Alex Quinn's Japan Journal

9/15/2004, Making oyakodon (chicken and egg rice bowl) from a recipe

A while ago, I picked up some cookbooks that are bilingual - Japanese and English instructions on the same page.  They're a good study tool.  Well, today, I tried making a recipe.  It took a little work tracking down the ingredients at the store, but it was worth it.

• rice
• chicken, dark meat
• leeks
• mitsuba (aka trefoil, a fragrant green)
• eggs
• dashi stock
• mirin (sweet sake)
• soy sauce

Here's how it came out.

It's a simple dish, but awfully tasty.

I had a friend over for dinner.  We had martinis along with this.  Not exactly traditional, but all was tasty.

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