A bowl consisting of fish, meat, vegetables or other ingredients simmered together on top of steamed rice is one of the most popular dish in Japan.
It is quick to prepare, such a comfort food and also you can put pretty much anything over the rice.
It could be a leftover from last night’s dinner or food you bought from deli.
My favorite donburi dish might be “Oyako-don”.
Oyako literally means parent-and child.
The name of the dish is a poetic reflection of the fact that both chicken and chicken egg are used.
I’ll show you how easy it is to make it.
Ingredients:
Fish stock 1/4 cup
Sugar 1/2tbsp
Sake 1/2tbsp
Soy sauce 1 tbsp
Mirin 1/2 tbsp
Chicken thigh
Onion
egg 2 per person
Mitsuba (not necessary)
Mitsuba is a green leaf that is kind of like a Japanese parsley.
We put it in many Japanese dishes to brighten up and for aroma, but it might be hard to get it overseas.
It is fine without it if you couldn’t find it.
Instructions:
1. Slice onion thin and cut chicken and mituba into bite sizes.
2. Cook sliced onion in a pan, and then once onion is soft, add chicken pieces and cook until the meat is cooked through.
3. Add Fish stock, sugar, sake and mirin in a pan.
Let it simmer with low heat.
4. Beat egg in a small bowl.
5. Pour beaten egg over the chicken and onion, and then sprinkle mitsuba on top.
Cover with a lid and cook for about 30 seconds to 1 minute.
6. Slide egg and chicken with sauce over rice in a bowl.
Done!
This quick and easy to make Oyakodon is such an ideal cooking at any time.
Served with warm miso soup will be just perfect!
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