Thursday, 31 January 2013
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!
100cc mirin - available here
5 Chicken thighs cut into chunks
1/2 tbsp Sugar
100cc water with hon dashi dissolved in it.
1 tbsp Tsuyu - available here
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.