Oyakodon

I've been craving oyakodon lately, but I don't feel like going to a restaurant and getting charged $8 for an oyakodon. At $60 to $70 per application, applying for all the grad schools and realizing how much I would be spending for tuition makes me want to tighten my wallet and start cooking everything I crave at home. (Sigh...)

Since I've been down, thanks for my professor's insult on my chances of getting into grad school and a friend's insulting comment, I've decided to make an escape by cooking. So I went online, and luckily found this recipe that makes oyakodon that tastes like it is from a restaurant!

Here are the ingredients:

• Boneless-skinless chicken legs & thighs - (thanks to modern wonders, the lazyman can cook with ease. Ranch 99 has chicken thighs de-boned and skinless! Each piece of leg and thigh comes boneless and skinless! Yay! I would give up if I had to debone these thighs myself...)
  

• 7 large eggs
  

• Onion - cut into strips
  

• Scallion

• 1 cup of dashi tsuyu
• It usually comes concentrated, so you want to dilute it
• The mixture of water and tsuyu should be about 1 cup altogether
• basically dashi tsuyu is what people use to dip soba in or tempura, but find one that has fish/mushroom/seaweed soup stock, because it really matters what kind of tsuyu is used
  
• It's basically made of soup stock (of seaweed, mushroom, or fish), mirin, soy sauce, sugar, water. I use it because I am too lazy to concoct it from scratch when it already tastes so good in a mix. Come on, I have hard time as it is to control the amount of this to put in, why add to the level of difficulty?
  

• 1 table spoon of soy sauce
• Steamed rice
  
• Also a flat pan, spatula, and a ladle
  

Here are the instructions:

1. Cut the chicken into strips
• About 1.5 inches or bite size
2. Fry the chicken strips in pan
   
• I would carefully lay them down into the pan instead of throwing a glob into the pan because the chicken would come out cooked in nice strips
• fry it until slightly golden on the outside
  

3. Add in the onion and cook until it's slightly transluscent


4. Add the dashi tsuyo and soy sauce, simmer for 3 minutes

5. In the mean time, beat 6 eggs until it's 70% mixed

• What is means is most of the eggs are mixed, but there are still some whites not totally mixed in. When cooked, it has a more dense texture instead of fluffy like scrambled eggs

6. Pour the mixture into the pan, do not stir, add scallions on top, cover, and simmer

7. When you notice the eggs start to partially harden, turn off the heat, and let it sit for 5 minutes


8. Beat 1 more egg, pour it onto the top of the pan, cover again, and let it stand for 1.5 minutes

• I like runny eggs on top, but if you didn't, just serve without this last step
  

9. Carefully ladle the content of the pan onto a bed of rice in a bowl and serve!



This is one of the easier recipes I found on the Internet. I think I've added another dish to my cookbook. Maybe one day I can publish it. Maybe I could call it... "No Big Knives Please!"