Saturday in the field

Tell you a secret, I just acquired a classic English bike - Pashley Princess Sovereign. She's such a classic, handbuild in Straford upon Avon. Me and my cycling buddy who happen to have a brand new slick mountain bike Giant R8, we decided to test drive our little new machine. Off we go for 30miles cycle ride through villages around north Cambridgeshire. This time of the year, one couldn't fail to notice the yellow field as far as your eyes could see. Rape seed oil field. Perfect setting for lovely photos. It was indeed splendid.

Tonite I made Oyakodon. This is a Japanese rice with chicken, eggs and onion cooked in dashi stock. Simple, healthy and deliciously in a bowl.



Oyakodon
Ingredients (for 2 persons)

• 2 chicken breast meat dices in 1 inch cube
  
• 1 large onion sliced
  
• 3 eggs (lightly beaten)
  
• 1 cup Dashi stock
• 1.5-2 tbsp Kikkoman soya sauce
• 2 tbsp mirin
• 1 tbsp caster sugar
• 1 tbsp sake (optional)
• 2 bowls of steam Japanese rice

1. In a pan, add in Dashi stock, soya sauce, mirin and sugar. Bring to a boil. Add in onion and let it simmer on low heat for 5 minutes.
2. Top the chicken on the onion and let it simmer for 3minutes, turn the chicken over and cook for a furthe 2-3minutes till just cook.
3. Add in the beaten egg and simmer for further 2 minutes. Don't overcook the eggs, a bit runny will be really nice on the hot steamed rice.
   
4. Pour them on top the rice in a bowl. Sprinkle with Japanese chilli flakes.