Oyakodon is a type of a donburi, a rice bowl dish. It literally means “parent and child donburi”, and as it is named like this, it is a dish that chicken and egg are used and put together on rice.
ingredients (2 servings):
400g cooked white rice
½ onion
3 eggs
200g boneless chicken thigh
160cc water
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon cooking sake
½ teaspoon dashi
1 tablespoon sugar
Preparation:
Cook rice (check “how to cook rice”), slice an onion and cut chicken thigh into bite size pieces
Steps:
1. Put water, onions and all the seasonings in a frying pan and simmer for 2 minutes on medium high heat.
2. Add chicken and simmer on medium heat for another 3 minutes until the chicken is cooked through.
3. Crack eggs into a bowl and stir them lightly.
4. Pour the mixed egg evenly in the pan in soft spiral motion, then put the lid on quickly and leave it for 40 seconds.
5. Take off the lid, add the remaining eggs and simmer for another 1~1.5 minutes until eggs are half-cooked.
6. Turn the heat off and put what’s in the pan on the rice.
7. Ready to serve!
Note:
After the second time of adding the mixed eggs, watch carefully so that the eggs are not cooked too much.
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