(The Remake of) Oyako Don (親子丼)

Posted by Vivian in Chicken, Japanese, Rice

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For my life, I can't remember when was the last time I made Oyako Don.  At one point I was whipping this  so often that I could do it with my eyes close.  Revisited what I posted 2 years ago to look up the recipe and realised that the photo was utterly crappy and I didn't revise the post to record the tweaks that I had made to the original recipe.  Gosh!

So here it goes again....

Ingredients: 

• 3/4 cup dashi 
• 2 tablespoon sugar 
• 4 tablespoon mirin 
• 4 tablespoon light soy sauce 
• 1 onion (sliced thinly) 
• 4 chicken thigh (cut into bite size pieces) 
• 4 eggs (break up yolks using chopsticks with a with zig-zag motion)

Preparation:

• Mix the dashi, sugar, mirin, and soy sauce. Divide into four portions. 
• In a small frying pan, heat up one portion of the mixture together with the onion. 
• Add chicken thigh in the pan as the sauce heats up. 
• Cover the pan and let the chicken cook. 
• Pour the eggs into the pan and let simmer until egg is 90% done. 
• Slip the entire mixture from the pan onto a steaming bowl of rice. 
• Top with seaweed or spring onion if desired.

Number of servings: 4

Flaky Pizza... a pizza with puff pastry crust

Posted by Vivian in Pizza

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About 2 over months ago, we brought the kids out for dinner at Bakerzin because Matty was hammering for pizza and Elaina just wanted mushroom pasta.  We managed to convince Matty that the pizza at Bakerzin is rather different from the usual ones and that he will not regret giving it a try.  Sure enough, he chomped up the entire plate of pizzas but unexpectedly, he asked if I could make the same at home.

I took on the challenge and decided to give it a go with my trusted frozen prata dough (my preferred option over puff pastry dough just only because I don't need to roll it and it is in the right shape!). That following weekend, my cover version of Bakerzin flaky pizza was born.  Didn't blog about it or took any photos back then because I was still in my "no-mood-for-anything-and-feeling-frustrated-from-my-lack-of-voice-quality-after-thyroid-surgery" mode.

So 2 months later, I am glad that I made this again today.  Initially I was disappointed that the supermarket had ran out of my favourite plain frozen prata and had to settle for the onion flavoured prata dough of the same brand, but it turned out to be a pleasant surprise because the crust had a very nice flavour to it in the end.

Now I am contemplating of using a proper puff pastry dough next time just to see the difference... but that will be a while more since I have been feeling very sick from eating all the rich food this holiday season.


Ingredients:

• 1 frozen prata dough
• Toppings for pizza as desired (mushroom, ham, parsley and shredded mozzarella cheese was what I used today)

Preparation:

• Preheat oven to 180 degree Celsius, fan forced (somehow it puffs the dough better in my opinion)
• Lay prata dough on a cookie pan or pizza pan, dusted with some flour.  I usually lined it with a piece of foil and it works perfectly well.
• Place prata dough in oven.
• 5 mins later, the dough will start to balloon.  Use a fork to make a small tear on the top to let the air escape.  The dough will gradually deflate.
• Let dough bake for another 10 minutes.
• Remove crust from oven.  Keeping the crust on the same pan and top with desired toppings.
• Return pizza back into the oven.
• Bake for another 15 minutes or until cheese turns golden brown (if cheese added as toppings).

Number of Servings: 1