Often served in soba restaurants and other traditional Japanese restaurants the oyakodon, literally meaning "parent-and-child donburi", is poetic name for a chicken and egg rice bowl dish.
Ingredients:
4 servings of boiled white rice
2 pieces of chicken breast
1 onion
4 eggs
½ cup of water
3½ tablespoons of soy sauce
2 tablespoons of mirin (みりん)
1 tablespoon of sugar
½ of dashi stock (だしの素) - available from supermarkets in ready-made ‘just-add-water’ sachets.
1.Slice
the chicken breasts into 5mm thick slices. Chop the onion into 4, then slice each segment into 5mm thick slices
2.Break
the eggs into a bowl & lightly whisk.
3.Mix
the water, soy sauce, dashi stock, mirin, and sugar in a bowl. Put the mix into a heated frying pan & start to cook.
4.When
the mix starts to boil, add the chicken and onion slices. Cook over a medium heat for 3 minutes.
5.Once
the chicken has cooked to an even colour, pour the eggs over the top of the pan’s contents, cover, and after 30 seconds turn off the heat and leave the mix to stand for a further 2 minutes.
6.Heat
and serve the rice into 4 bowls.
7.Pour
the mix over the top of the rice bowls and eat away!
