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Menu Plan Monday: October 1, 2007

October 1, 2007

Menu Plan Monday

Last week was CRAZY.  Our oldest was sick and eventually got so dehydrated that he had to go to the hospital for an IV.  He is much better now, but needless to say we did not follow the menu plan last week on most nights.  It was basically chicken noodle soup, whatever Dad could find to make, or whatever Dad could pick up on his way home!  So, I figured this week we better have a few good meals to make up for all that.  🙂

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Monday:  Cajun Chili with Scallions, Corn Cakes, Fruit

Tuesday:  BBQ Basil Chicken Calzones (a holdover from last week), Pasta Salad, Green Beans

Wednesday:  Leftover Buffet or Sanwiches

Thursday:  Turkey Vegetable Chowder, Country Cornbread, Salad

Friday:  BBQ Pork Chops, Corn on the Cob, Broccoli

Saturday:  Curry Rice (another holdover from last week)

Sunday:  Poppyseed Chicken, Broccoli, Fruit

Baking this week:  This week, I am baking one of my favorite fall recipes, Pumpkin Chocolate Chip muffins.  I will try to put up the recipe and some pictures later this week.

Last week, I promised the recipe for a Japanese dish, Oyako Donburi (Parent & Child on Rice).   There is a companion dish made with beef that is translated to Stranger & Child on Rice

Oyako Donburi

10 1/2 oz boneless chicken breast

4 eggs

4 dried shiitake mushrooms

1 onion

5 cups cooked white rice

Simmering Sauce

1/4 C water

4 T soy sauce

3 T mirin*

1 T sugar

1.  Cut the chicken breast diagonally into thin slices.  Soak dried shiitake mushrooms in lukewarm water until soft.  Cut off hard stems and cut into halves.  Cut onion in half and then into thin slices.

2.  In 10 inch skillet, mix all simmering sauce ingredients; bring to a boil.  Add chicken, mushrooms and onion.  Cook over moderate heat, 2-3 minutes or until chicken is done and onion is tender.

3.  Beat eggs** in a small bowl; pour over the chicken and cover with a lid.  Cook until the egg is set, about 1 minute over low heat. 

4.  To serve, put about 1 1/4 C cooked rice in a large, deep bowl and gently lay 1/4 portion of chicken and egg on top of rice.  Pour simmering sauce over.  Serve immediately or cover bowl with lid.

 *Mirin is a sweet rice wine for cooking that can be found in almost any grocery store in the Asian section.

**If the eggs are beaten correctly and cooked correctly, they should be very light and fluffy.  Make sure the eggs are done, but NOT overdone when cooking.  I usually pull mine off when I think they are almost ready, knowing they will continue to cook and set for a minute after coming off the stove.

This is a picture of the bowl we use to make Oyako Donburi.  It is from a town near Toyota, Japan, if I remember correctly.  You can click on the picture to get a larger view.  I am STILL having trouble uploading pictures to WordPress.  I’ll spare you the details, but AAAAGGGHHHHH!

Japanese Bowl

One Comment leave one →
  1. October 1, 2007 11:25 am

    Awesome! thanks for the recipe, but I may wait for you to cook it for me 😉 and then try it myself!!! I’m too chicken to try it and ruin it!

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