Authentic Japanese Cooking:
Tomato Oyakodon

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Tomato Oyakodon (2) Octopus and Zucchini with Nori.

(1) Tomato Oyakodon

Ingredients (Serves 2)
1 tomato (160 g)
160 g chicken
3 eggs
20 g mitsuba
150 ml dashi
1 tbsp sugar
1 tbsp mirin
3 tbsp soy sauce
Cooked rice
Sansho powder, to taste

1. Peel the tomato skin and scrape out the seeds. Cut into 1.5cm cubes. Cut the chicken into bite-size pieces. Blanch the chicken briefly in boiling water to remove any excess fat and smell.
2. Put the dashi, sugar, mirin and soy sauce in the pan, mix well. Turn the heat on and bring to a boil.
3. Add the chicken and simmer for about 3-4 minutes. Then add the tomatoes.
4. Beat the eggs and slowly drizzle into a pan. Add mitsuba leaves, cover with a lid and turn off the heat.
5. Mound rice in a bowl, and cover the rice with the chicken, tomato and eggs.

(2) Octopus and Zucchini with Nori

Ingredients (Serves 2)
1 boiled octopus tentacle (150 g)
1 zucchini (160 g)
Salt, to taste

For the Nori Dressing:
2 sheets of nori (Japanese black seaweed sheets)
2 tbsp dashi
1 tbsp mirin
1 1/3 tbsp Usukuchi soy sauce
1/2 tsp grated wasabi

1. Cut a boiled octopus into bite-size pieces.
2. Cut the zucchini into 1cm-thick half-moon shapes. Blanch in salted water and plunge in ice water to shock, then drain.
3. Tear the nori into tiny pieces. Then add dashi, mirin and Usukuchi soy sauce, mix well and set it aside for 30 to 60 minutes.
4. Mix the zucchini and octopus with the nori dressing. Add wasabi paste and mix. Then serve.