It sometimes gets tricky preparing a meal for three omnivores and one vegetarian. One time, I cooked Japanese-style scrambled eggs with snow peas (kinusaya no tamagotoji) for my vegetarian daughter, Sam, and for the sake of convenience, I decided that the rest of the family can have a chicken version of this same dish. The result was this chicken, scrambled eggs and snow peas rice bowl.
Essentially, this is oyakodon. The main difference is that, instead of sliced onions and scallions, snow peas are cooked with the chicken.
As strange as it may sound, the cooking pan is left uncovered for the entire duration of the cooking. This allows the liquid to reduce and for the flavors to concentrate. Without the reduction, the chicken, eggs and snow peas will all taste bland.
Chicken, Scrambled Eggs and Snow Peas Rice Bowl
- ¼ cup mirin
- 2 tablespoons sake
- 1/8 cup light soy sauce
- 2 tablespoons sugar
- 6 chicken thigh fillets cut into slices about a quarter inch thick
- 1 cup dashi (if using instant dashi, dissolve about half of the contents of a packet in 1 cup of water)
- generous handful snow peas trimmed
- 4 eggs lightly stirred (not beaten)
Boil the mirin and sake in a wok or frying pan.
Pour in the soy sauce.
Stir in the sugar.
Scatter the chicken thigh fillet slices in the boiling liquid and allow the liquid to reach boiling point once more. Lower the heat to medium and let the chicken cook for 5 to 6 minutes.
Scatter the trimmed snow peas over the chicken. Cook for one minute.
Pour the eggs over the chicken and snow peas in a circular motion. When the edges look firm, turn off the heat and let the eggs continue cooking in the residual heat.
Scoop the chicken, eggs and snow peas over hot rice. Drizzle in some sauce. Serve the chicken, scrambled eggs and snow peas rice bowl at once.