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My name is Jona Won, and I'm a second generation Colombian- Chinese- Peruvian home cook. I was born and raised in Queens NY and worked in corporate finance for almost a decade before quitting my job and pursuing another one of my passions.... cooking!

I worked in kitchens around NYC, and landed a Chef Manager role with Bloomberg during his presidential candidacy in 2020....then everything changed with the pandemic.

As I pivoted to getting an unemployment check and spending way too much time with my dog at home...I decided to start filming myself cooking in the apt.

I linked with other food and videography creators online to learn as much as I could and up my digital storytelling. 

AND here we are 3 years later! I get to make recipes and share tips from my kitchen, straight to you guys!

You know how many hours of food media I have digested in my lifetime, and how I dreamed of having my own food show? 

You guys had made that a reality.

Food brings people together + can break down barriers. 

Lets eat!






WELCOME EVERYONE!

This is a riff off a popular Japanese Chicken and Egg over Rice dish called Oyakodon, except this time, I just served it over a bowl of fresh cooked udon noodles to soak up all that delicious savory sweet sauce!

Making your own dashi at home is the foundation for amazing soups, stews and dishes like this where you use lots of broth!


CHICKEN + EGG UDON

Bring two cups of water to a simmer and add kombu and anchovy. Steep on low for 10 min and then filter and reserve.

Chop your scallions and white onion and reserve

I broke down a few chickens for the week, but you can used thighs that are already cleaned if thats your thing. Save trimmings and bones for stock. Slice into thin pieces across the grain.

Pre cook your udon in a water kettle then mix with sesame oil so it doesn't stick.

Add your dashi, mirin, soy sauce and sugar and bring to a simmer, then add onions. Allow to cook for 2-3 mins then add your chicken, toss,  and allow to reduce by half, while mixing every few min.

Add scallion whites and mix, then add your whisked eggs and let set for 1-2 min.

Top your udon with chicken and egg mixture and top with scallion and togarashi!

HUNGRYJONA.COM

CHICKEN + EGG UDON

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