Wednesday, January 28, 2009


Modified oyako donburi:
1 c rice
1/2 tub tofu, cubed
hoisin sauce
oyster sauce
peanut or other oil
egg, lightly scrambled
Cook rice. Heat sauces (I used ~1/2 tbs each hoisin and oyster, ~1 tsp sriracha) and oils in a frying pan at medium heat then add tofu. Let tofu cook evenly on all sides, but don't worry too much about perfection: just kick it around every few minutes. When nicely browned to taste, pour in egg and cook until firm. Spoon over rice and add bonito flake/nori seasoning and soy sauce.

real ginger ale
maraschino cherries and syrup (Reed's Extra Ginger or Cock & Bull)
candied ginger
whiskey (optional)
Add a dash of bitters and ~2 tsp maraschino cherry syrup to ginger ale, add cherries and ginger.

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