Oyako-don (chicken and egg rice bowl) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice. Ingredients:
4 cups cooked rice, keep warm |
4 chicken thigh fillets or 2 chicken breast fillets |
1 onion |
2 cups dashi stock (make up according to the directions on your packet) |
10 tablespoons soy sauce |
5 tablespoons mirin |
5 tablespoons sugar |
4 eggs |
Directions:
1. Cut chicken into small chunks, slice onion.
2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
4. Add the onion to the pan and simmer a few minutes more.
5. Whisk the eggs in a bowl.
6. Bring the soup back to the boil; pour the eggs over chicken and onion.
7. Turn the heat to low and cover with a lid.
8. Turn the heat off after 1 minute.
9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.
|
|