There are days when all I want is a simple warming one bowl dish; that's when oyako-don - Japanese chicken & egg rice comes in place. As with all Japanese cooking, a combination of soy sauce, sake, sugar, mirin and dashi stock plays crucial part in this recipe, stick to the ratio and you're guaranteed with instant rewards.
Ingredients (serve 2):-
50ml dashi soup
2 tbsp soy sauce
1 tbsp sake
1 tbsp sugar
1 tbsp mirin
1 small onion
150g boneless chicken meat (preferably tender parts)
Methods:-
1. Cut the chicken into 1-inch pieces and lightly season with salt.
2. Slice the onion into 1/4 inch slices & lightly beat the eggs in a bowl. To get a light and fluffy texture of oyako-don, do not beat the egg too much.
3. Combine dashi soup, sake, mirin, sugar & soy sauce together and pour it into a shallow pan with lid over medium heat.
4. Stir a little and when sugar dissolved, add onion and put the lid on and cook for 2 - 3 minute.
5. Add the chicken pieces and cover the lid again for a few minutes, turn half way and when chicken is cooked, add half of the egg. Stir lightly & cover with the lid.
6. After 30 seconds, add the rest of the eggs and let simmer for another 30 seconds. Keep the lid cover for another 15seconds to let the dish set in.
7. Slide half of the chicken & egg mixture on top of a bowl of cooked rice. Garnish with chopped spring onion or seaweed if desired.
Ingredients (serve 2):-
50ml dashi soup
2 tbsp soy sauce
1 tbsp sake
1 tbsp sugar
1 tbsp mirin
1 small onion
150g boneless chicken meat (preferably tender parts)
2 eggs
rice (for 2 people)
Methods:-
1. Cut the chicken into 1-inch pieces and lightly season with salt.
2. Slice the onion into 1/4 inch slices & lightly beat the eggs in a bowl. To get a light and fluffy texture of oyako-don, do not beat the egg too much.
3. Combine dashi soup, sake, mirin, sugar & soy sauce together and pour it into a shallow pan with lid over medium heat.
4. Stir a little and when sugar dissolved, add onion and put the lid on and cook for 2 - 3 minute.
5. Add the chicken pieces and cover the lid again for a few minutes, turn half way and when chicken is cooked, add half of the egg. Stir lightly & cover with the lid.
6. After 30 seconds, add the rest of the eggs and let simmer for another 30 seconds. Keep the lid cover for another 15seconds to let the dish set in.
7. Slide half of the chicken & egg mixture on top of a bowl of cooked rice. Garnish with chopped spring onion or seaweed if desired.
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