Post by tamayori on Nov 15, 2005 16:09:40 GMT -5
This is a family recipe that you can do almost anytime of the year-I have made it at several camping events using a wok over a coleman stove, and a single burner type stove.
It is called Hekka-but it is a type of "hot pot" stew, meaning veggies and meat cooking in a soup base. If you omit the meat and cut the veggies into bigger portions- you can make Oden, which is normally eaten during the winter months.
Chicken Hekka
broth:
1/2 cup shoyu
1/2 cup sake
1/2 cup sugar(to taste)
1 can chkn broth
4 eggs
1 bunch green onions
1 onion
1 bunch watercress-chopped into 3" bunches
4 chkn breasts cut up-and/or about 3 small steaks cut into slices
2 cups each of udon and rice noodles
1 can Takenoko (bamboo shoots)sliced
1 can button mushrooms-you can also use Shiitake cut into slices, or fresh shrooms.
Add broth ingredients into wok or skillet and cook til sugar is dissolved. Add the other ingredients,(add the raw eggs-each to a corner) and cook til the onions are transparent, the eggs are cooked, and the watercress is a lil limp.(you can add the cress last if you like them a lil crunchier)
Spoon over bowls of hot steamed rice
Note:Modern cuisine calls this Sukiyaki, but ingredients can vary, depending what you want to eat. Sometimes a miso based soup is made, with seafood added.
I have served this onna round tourney table with 5 housemates-and also have doubled the amount to serve about 12 people at a mtg. If you make it in your home- you can use an electric skillet and share it with friends or family.
It is called Hekka-but it is a type of "hot pot" stew, meaning veggies and meat cooking in a soup base. If you omit the meat and cut the veggies into bigger portions- you can make Oden, which is normally eaten during the winter months.
Chicken Hekka
broth:
1/2 cup shoyu
1/2 cup sake
1/2 cup sugar(to taste)
1 can chkn broth
4 eggs
1 bunch green onions
1 onion
1 bunch watercress-chopped into 3" bunches
4 chkn breasts cut up-and/or about 3 small steaks cut into slices
2 cups each of udon and rice noodles
1 can Takenoko (bamboo shoots)sliced
1 can button mushrooms-you can also use Shiitake cut into slices, or fresh shrooms.
Add broth ingredients into wok or skillet and cook til sugar is dissolved. Add the other ingredients,(add the raw eggs-each to a corner) and cook til the onions are transparent, the eggs are cooked, and the watercress is a lil limp.(you can add the cress last if you like them a lil crunchier)
Spoon over bowls of hot steamed rice
Note:Modern cuisine calls this Sukiyaki, but ingredients can vary, depending what you want to eat. Sometimes a miso based soup is made, with seafood added.
I have served this onna round tourney table with 5 housemates-and also have doubled the amount to serve about 12 people at a mtg. If you make it in your home- you can use an electric skillet and share it with friends or family.
