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My First 鶏飯 (Keihan)
Jan. 28th, 2015 10:17 pmFollowing up from Tsuyoshi's recipe on this Shiyagare episode, I made my own keihan. It's very easy to make, healthy and yummy. You don't have any doubt of it when Matsujun himself testified that he likes the dish. And, I still want to see what's inside Matsujun's fridge.
Expectation:
Reality:
Hmm.. not too shabby right? LOL But seriously it taste so good!
I changed a bit the recipe because I didn't have some of the ingredients, but I don't think it'll be a major difference and the most important thing is that it's still yummy. The episode didn't tell us that we have to simmer the shitake mushroom because it'll take too long to show it on TV, hence they prepared it in advance, and so did slicing the takuan. Yes, although it's easy, it needs patience because there's a lot of slicing and shredding going on for this recipe, unless you just want to skip all those. But it won't look good on your plate though LOL.
So, here's my version of Keihan:
for 3 people
1 chicken breast, skinless
1/3 portion of takuan, thinly sliced
8 dried shitake mushroom (medium size)
3 eggs
1/2 portion of leek, thinly sliced (you can use spring onion)
Steamed rice
Seasoning: sesame oil, ponzu, tsuyu (I cheat), mirin
Preparation:
1. Boil the chicken (don't put too much water for 1 chicken breast, because we're going to use that water later for our soup, they call this tori gara soup). Don't overboil the chicken. Normally chicken is quite fast to boil so once you see the chicken are toughened up, turn off the heat and let it set for awhile before you take out the chicken and shred the meat.
2. Soal dried shitake on water until soft and then simmer them under low heat with the mix of tsuyu and mirin. This will take around 15 to 30 min. I waited for the liquid to reduce by half, else it won't be that tasty, unless you use soy sauce instead of tsuyu. Once cooled cut the shitake into thin slices.
3. Whisk the eggs and add little bit of ponzu and then make the egg crepes. Cut the egg into thin slices.
4. If you use spring onion then you don't need to do this. But what I have is frozen leek, hence I need to cook this. Stir fry the leek with a little bit of sesame oil (just for the fragrant) until cooked.
Assemble:
On a bowl, put on the rice then take a bit of takuan, eggs, leeks, shitake and lots of the chicken.
Served with a bowl or teapot of the tori gara soup on the side.
いただきます！
Expectation:
Reality:
Hmm.. not too shabby right? LOL But seriously it taste so good!
I changed a bit the recipe because I didn't have some of the ingredients, but I don't think it'll be a major difference and the most important thing is that it's still yummy. The episode didn't tell us that we have to simmer the shitake mushroom because it'll take too long to show it on TV, hence they prepared it in advance, and so did slicing the takuan. Yes, although it's easy, it needs patience because there's a lot of slicing and shredding going on for this recipe, unless you just want to skip all those. But it won't look good on your plate though LOL.
So, here's my version of Keihan:
for 3 people
1 chicken breast, skinless
1/3 portion of takuan, thinly sliced
8 dried shitake mushroom (medium size)
3 eggs
1/2 portion of leek, thinly sliced (you can use spring onion)
Steamed rice
Seasoning: sesame oil, ponzu, tsuyu (I cheat), mirin
Preparation:
1. Boil the chicken (don't put too much water for 1 chicken breast, because we're going to use that water later for our soup, they call this tori gara soup). Don't overboil the chicken. Normally chicken is quite fast to boil so once you see the chicken are toughened up, turn off the heat and let it set for awhile before you take out the chicken and shred the meat.
2. Soal dried shitake on water until soft and then simmer them under low heat with the mix of tsuyu and mirin. This will take around 15 to 30 min. I waited for the liquid to reduce by half, else it won't be that tasty, unless you use soy sauce instead of tsuyu. Once cooled cut the shitake into thin slices.
3. Whisk the eggs and add little bit of ponzu and then make the egg crepes. Cut the egg into thin slices.
4. If you use spring onion then you don't need to do this. But what I have is frozen leek, hence I need to cook this. Stir fry the leek with a little bit of sesame oil (just for the fragrant) until cooked.
Assemble:
On a bowl, put on the rice then take a bit of takuan, eggs, leeks, shitake and lots of the chicken.
Served with a bowl or teapot of the tori gara soup on the side.
いただきます！
