You might be wondering what in the world shinseki-don is. Perhaps you have heard of its relative, oyako-don.
Oyako-don from Kakuriyou no Yadomeshi
Well, you can find a detailed explanation at the bottom of the post in my discussion with Astral, but why spoil it for yourself. Go ahead and read the recipe first! (This is why I don’t own a food blog.)
As you might know, I’m more of a baker than a chef. I get frightened by oil popping over the stove (totally not frying anything anytime soon). So take my recipe with a grain of salt.
If you haven’t checked out Astral’s last nigirizushi creation in our Shiritori series, do remember to do so! Unlike me, Astral’s a real chef.
Shinseki-don
Yields: 4-5 servings
Ingredients:
With reference to http://www.tofoodwithlove.com/2010/10/oyako-don-chicken-egg-with-rice.html#more
Basics:
- 450 g chicken thighs (or roughly 4 pieces)
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp dashi
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