Sunday, April 5, 2009

Parent and child over rice: Oyakodon

Chicken 'n eggs is what's in a Oyakodon, a poetic way of saying parent and child. A traditional, homey dish, it's great for lunch or dinner, and anytime of the year.

Oyakodon for 4
4 cup steamed medium grained rice
3/4 lb chicken thighs, cut into chunks
sesame oil ( 2 tablespoons)
1 2/3 cups soup stock (dashi)
7 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
slices of ginger
4 eggs, beaten together

Steam rice and when it is cooked, leave it at warm and start preparing below.
Here, I conveniently used pre-made Oyakodon sauce, which is a mixture of the dashi, soy suace, mirin and sugar. However, you can also create your own, which is easy and very tasty.
In a pan with sesame oil, add thinly sliced ginger and sear. Add the dashi then add soy sauce, mirin, and sugar in the sauce, for a couple of minutes. Put chicken in the pan and simmer on low heat for a few minutes.

Bring the chicken and sauce to a boil, then pour the eggs. Turn the heat down to low and put on a lid and let the mixture sit. After one minute, turn off the heat but leave it to simmer a bit.

In a deep bowl, fill halfway with rice packed inside. Place the chicken and egg mixture on top. Sprinkled some japanese chilli powder on top, and some greens ( asparagus) on the side. Serve warm!

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