Ok, it might be new to you... something about me... I always have a thing for Japan. I love almost everything from Japan, be it animate, manga, craft, home decor, people, or the place itself.
However, among all, I love Japanese cuisine the most. Not hard to understand why. They are simple, fresh and delicious, plus most of the popular dishes are actually super easy to make than they look!
Remember the oyakodon? Cooking gyudon is just like cooking oyakodon. 5 main ingredients and ready in less than half an hour. It is definitely a weeknight winner, especially after a long day at work :))
Oh, Pinterest, Pinterest! I don't know how I can live without you. You are so awesome and you are so addictive!! Sometimes, I can spend the whole night just browsing Pinterest. This site has all I want to see, fashion, design, craft, photography, recipes.... countless! I discovered this recipe via Pinterest the other day. Since I have not found a job yet and I think I should be a good wife and cook more for my Mr. Pear :D, I decided to make this tonight.
Taiwanese beef noodle soup best comfort food for winter time and I am so glad that we bought the pressure cooker from Aldi (though not a fancy one, it does its job quite well!). If you follow the original recipe by using the slow cooker, it will take you about 6 hours. Whereas using the pressure cooker, your dinner will be ready in less than an hour! Both cookers are amazing, but I just find pressure cooker is more convenient. :D
Taiwanese Beef Noodle Soup
serves 4 | prep 10 mins | cook 40 mins | Taiwanese
[ Ingredients ]
600 g beef stew meat
4 cups water
1/4 cup dark soy sauce
1/4 cup light soy sauce
1/2 cup Chinese rice wine
1/8 cup rock sugar 冰糖
3 slices fresh ginger
2 stalks green onion, sliced
3 garlic cloves, minced
2 red hot chili, seeded
1 tbps all spice powder
1 cup chicken broth
1 pack Yang-chun noodles 陽春麵 (any dried Chinese noodles will do)
[ Method ]
The below is for reference only, for a proper full version of the recipe, please click here and to enlarge the image, please click the photo.
[ Kitchen Notes ]
¶ It is important to wash the noodles under running cold water, as it helps to prevent the noodles stick together and to prevent the noodles being overcooked with the heat of the noodles.
¶ As this dish does not have any veggie, so Mr. Pear made his homemade pickled veggie to make this dish more nutrient. What a thoughtful man!! :DD
♥ bon appétit :)
I love Japanese food. Oyakodon (親子丼) is one of my all time favourite Japanese dish. It literally means parent and children rice. This is simply because this dish main ingredients are chicken (the parent) and egg (the children). What a meaningful dish! But at the same time, it sounds a bit sad... because both parent and son are cook for someone to eat... Oh no, I am getting too emotional... haha... Despite of this, I still love to eat this :P
Oyakodon
{ via Recipe of Japanese Cooking, p. 101 }
serves 2 | prep 5 mins | cook 10 mins | Japanese
[ Ingredient ]
Ingredient A
100 g chicken thighs
1/2 onion
3 eggs
4 or 5 stalks trefoil (I did not use this)
2 bowls of rice
Ingredient B
4 1/3 tbsp chicken stock
2 tbsp sake
2 tbsp sugar
2 tbsp mirin
2 1/2 tbsp soy sauce
[ Method ]
1 Remove excess fat and skin from the chicken thighs, and shave into bite-sized pieces. Peel the onion, and slice thinly. Cut the trefoil stalks into 2-3 cm long. Beat the eggs lightly.
2 Add ingredient B a bowl and mix well.
3 Put the hot rice into individual bowls.
4 Put only a half of the liquid prepared in step 2 in a frying pan, and bring to the boil. Add half of the chicken thigh pieces and onion slices, and simmer.
5 Pour a half amount of the eggs gently along the circular edge of the simmering sauce, and cover. Simmer for about 30 seconds while shaking the pan gently. Scatter half of the trefoil stalks, and turn off the heat. Put everything onto the rice in one of the bowls. Repeat step 4 and 5 for the other portion.
[ Kitchen Notes ]
¶ If you think it is too trouble to cook the chicken one by one, you can put the chicken in a big ban and pour all the ingredients and follow the recipe. I did it like that cause I think it's too time consuming... After all, I think I am really lazy... hehe
¶ Normally, oyakodon gives a lot of moist and sauce, I guess I cooked too long... haha.. Because I didn't follow the recipe... um...
