2013-04-04

Oyakodon

Oyakodon
Author:
Category
Second courses
Ingredients
  • 300 g chicken thigh fillets
  • 1 cup round grain rice
  • 5 eggs
  • 1 medium onion
  • 1 green onion
  • handful of soy sprouts
  • 1 cup dashi broth or water
  • 4 tbsp. l. mirin (or semi-sweet white wine)
  • 4 tbsp. l. soy sauce
  • 2 tbsp. l. fine sugar
Oyakodon is one of the favorite dishes of the Japanese. Translated from Japanese, "oyakodon" means "parents and children" - because it contains both a chicken and an egg. It is prepared quickly and simply, and the products that are needed for this dish are always at hand. It is eaten at home, sold in eateries for lunch, cooked in restaurants.

Oyakodon Recipe


1

Rinse the rice until the water runs clear. Put in a bowl and cover with water, leave for 1 hour. Transfer the rice to a saucepan, pour 350 ml of cold water, bring to a boil over high heat, reduce heat to a minimum and cover with a lid. Boil 20 min. 2

2

Lightly beat the eggs with a fork. Peel the onion and cut into feathers. Cut the chicken fillet into small pieces.

3

Pour dashi, soy sauce and mirin into a wide saucepan, add sugar and bring to a boil. Put the onion, spread the chicken pieces on it and cook, shaking the stewpan, 5 minutes.

4

Place the soybean sprouts over the chicken, pour in the beaten eggs, and immediately lower the heat to low. Cover the saucepan with a lid and leave for 30 seconds, then turn off the heat. Do not open the lid for another 1 min. The eggs should set but not turn into an omelet. Divide the rice between bowls and top with the chicken in the sauce. Sprinkle with chopped green onions and serve.

  • Main courses

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