31 Jan 2013

Oyakodon Recipe






Oyakodon is basically simmered chicken and egg over rice and is a truly yummy traditional Japanese dish. "Oyako" means parent and child(ren) and "don" refers to "donburi", a Japanese rice bowl. My version is less traditionally accurate owing to the baby spinach that I have sneaked in betwixt the rice and topping. Greens are good!

\\ Ingredients:
100cc mirin - available here
5 Chicken thighs cut into chunks
50cc Shoyu
1/2 tbsp Sugar
100cc water with hon dashi dissolved in it.
3-4 Eggs
1 tbsp Tsuyu - available here









\\ Method:
1. Mix together the mirin, shoyu, water (with hondashi) and sugar in a pan and then heat on a medium setting.

2. When the mixture just begins to bubble, throw in the onions and cook till the soften a bit, this should take about 3-4 minutes.

3. Meanwhile, crack 3 eggs  into a bowl and lightly whisk enough to just break the yolks and then set aside.

4. Add the chicken into the pot and cook till it turns white and the surface becomes firm.

5. Add the eggs to the mixture. Try not to stir the mixture too much (though you can agitate) the pan to move things about a bit. Allow to simmer for a minute or so depending on how well you like your eggs cooked.



























6. Spoon mixture over a bowl of hot rice. Sprinkle some finely chopped spring onion and shredded nori if you like too.

13 comments:

  1. This looks absolutely delicious. I agree though, greens are good! I'll probably be sneaking in some bok-choi or the like :)

    ReplyDelete
  2. mannnnnn you always post stuff i've never heard of and i know i would like this. think i need to visit my local "foods of the world" isle

    ReplyDelete
  3. ahhh. i just want to lick the screen! it sounds really healthy and yummy ^^ two of my favourite things. Except I don't think I can find some of the condiments in Canada. What is Tsuyu exactly?

    ReplyDelete
  4. Hello! Tsuyu ...."Tsuyu is a rich, concentrated sauce or stock made from extracted katsuobushi bonito flakes, konbu kelp and soy sauce. When used as a sauce ingredient tsuyu provides that traditional deep Japanese soy-fish taste to all types of Japanese dishes. Tsuyu can also simply be diluted with water to create a delicious noodle soup or tempura dipping sauce."

    ReplyDelete
  5. Yummy! I love oyako-don! Thank you for the recipe. I would much prefer for you to come over and cook for me though. =)

    *Kat*

    ReplyDelete
  6. おいしかったね

    ReplyDelete
  7. You've inspired me to add tsuyu into oyako-don. Thanks for this recipe!

    ReplyDelete
  8. Yay!! It's good! I hope you like it. It adds depth I think.

    ReplyDelete
  9. I love Oyakodon ! I will try your recipe ! ;)

    ReplyDelete
  10. I love these type of meals. Nice comfort food.

    ReplyDelete

Thank you for leaving a note.