Oyako Donburi

Posted by Vivian in Chicken, Japanese, Rice

2 comments

Can't quite recall where exactly this recipe was picked up from... but this is a definte gem. Quick, easy and an almost-no-mess recipe.

The difficult part is getting the egg right. It was after a few rounds of trial and error before I worked out the magic. Never beat or whisk the egg because by doing so air will be incoprated into the egg and the end result is a pot of "stewed scrambled egg". Instead use the chopsticks to do a couple of zig-zag actions to break the yolk. Another important tip is to turn down the fire to low and let the egg simmer.

Ingredients: 

• 1 cup dashi 
• 2 tablespoon sugar 
• 4 tablespoon mirin 
• 6 tablespoon light soy sauce 
• 1/2 onion (sliced thinly) 
• Chicken thigh (cut into bite size pieces) 
• 2 eggs 

Preparation:

• Mix the dashi, sugar, mirin, and soy sauce. Divide into four portions. 
• In a small frying pan, heat up one portion of the mixture. 
• Arrange the onion slices and chicken thigh in the pan as the sauce heats up. 
• Cover the pan and let the chicken cook. 
• Pour the eggs into the pan and cook until 90% done. 
• Slip the entire mixture from the pan onto a steaming bowl of rice. 
• Top with seaweed (optional) 

Number of servings: 4