A bowl of oyakodon — chicken and egg over rice

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Oyakodon (Chicken & Egg Bowl)

Name: Oyakodon (Chicken & Egg Bowl)
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Boneless chicken thigh, bite-sized pieces; 1/2 Onion, thinly sliced; 3 Eggs, lightly beaten; 180 ml Dashi stock; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 tsp Sugar; 2 bowls Hot cooked rice; a little Mitsuba or green onion, to finish

Chicken and onion simmered in sweet dashi, bound with just-set egg and slid over rice — comfort in a single donburi bowl.

Источник

Автор рецепта Japanese home kitchens · 🏠 Домашняя кухня

Japanese donburi tradition / 日本の丼物 — Oyakodon — 'parent-and-child bowl' — traces to a Tokyo restaurant that reimagined a chicken-and-egg hot pot as a complete rice bowl in the late 1800s. It has since become a classic quick lunch across Japan.

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Приготовление

In a small, shallow pan, bring the dashi, soy, mirin and sugar to a gentle simmer.
Add the onion and cook until soft and translucent, then lay in the chicken in a single layer.
Simmer just until the chicken is cooked through and the broth has taken on its flavor.
Pour two-thirds of the beaten egg over the surface in swirls and let it begin to set without stirring.
Drizzle in the rest of the egg, cover for a few seconds, and pull off the heat while the top is still glossy and soft.
Slide the whole soft omelet over a bowl of hot rice and scatter mitsuba on top.