Recipe Wednesday! Konnichi Wa! Chicken, Japanese-style!

Zooming around the world today, here are some JAPANESE chicken recipes for you! My son loves all things Japanese, and he is a sushi freak - he even wants to move there to study! So, in honor of Kyler, here are some easy, yummy takes on "niwatori"!

CHICKEN AND EGG WITH RICE (Oyako-don)

Ingredients:

2 boneless, skinless chicken breasts
1 onion
4 eggs
4 Tbsp. soy sauce
4 Tbsp mirin (you can substitute sake, with a pinch of sugar added, or use sweet white wine)
1 1/2 cups chicken stock
4 bowls of steamed rice

Directions:

1. Cut the chicken into bite-size pieces and thinly slice the onion.
2. Place the stock, soy sauce and mirin into a saucepan and bring to a boil.
3. Add the chicken and onion slices and simmer for 5 minutes.
4. Beat the eggs in a small bowl.
5. Bring the soup to a boil, then pour the eggs over the mixture in the pan.
6. Reduce the heat and put on a lid.
7. After one minute, turn off the heat.
8. Divide the mixture into four parts equally, and serve on top of the steamed rice bowls.

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TERIYAKI CHICKEN

Ingredients:

4 chicken breasts, whole
4 Tbsp soy sauce
2 Tbsp. sake
4 Tbsp mirin
2 Tbsp sugar
1 tsp. grated ginger
toasted sesame seeds for garnish, optional

Directions:

1. Poke the chicken all over with a fork.
2. Mix the rest of the ingredients in a bowl.
3. Marinate the chicken in the mixtur for 30 minutes.
4. Heat oil in a frying pan.
5. Grill the skin side of the chicken first, on medium, then turn and grill the other side.
6. Pour the marinating sauce into the pan, then cover and steam cook the chicken for five minutes.
7. Remove from heat, and slice the chicken. Sprinkle with toasted sesame seeds, and serve over rice - serves four.

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FRIED CHICKEN (Kara-age)

Ingredients:

8 boneless chicken thighs
4 Tbsp. soy sauce
4 Tbsp. sake
2 tsp. grated ginger
1/2 cup cornflour

Directions:

1. Cut the chicken into bite-size pieces.
2. Mix the ginger, soy sauce and sake.
3. Marinate the chicken in the mixture for 30 minutes.
4. Heat oil to 340 degrees.
5. Pat the chicken dry with a paper towel, and coat generously with cornflour.
6. Deep fry the chicken for about 5 minutes, until crisp and golden.

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"As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything."
~Martin Yan