Another simple Japanese dish. Oyakodon is a traditional Japanese rice bowl topped with simmered chicken and egg. Recipe adapted from here. But I modified reducing the amount of Soy Sauce and Dashi stock used as I don't like it to be too salty. The portion I made is for 2-3 persons.
Ingredients:
2 Cup Steamed Rice
350g Chicken Thighs or Chicken Breasts, bite-size pieces
1/2 Onion, thinly sliced
50ml Soup Stock (Concentrated Dashi)
50ml Water
2 1/2 Tablepoon Of Soy Sauce
2 Tablespoon Of Mirin (Japanese Sweet Cooking Wine)
1 1/2 Tablespoon Of Sugar
2 Eggs
1. Cook steamed rice.
2. Put Dashi soup stock and water in a large skillet and put on medium heat.
3. Add soy sauce, mirin, and sugar in the soup.
4. Put chicken and simmer on low heat for a few minutes.
5. Add onion slices and simmer for a few more minutes.
6. Lightly beat eggs in a bowl.
7. Bring the soup to a boil, and pour the eggs over chicken and onion.8. Turn the heat down to low and cover with a lid.
9. After one minute, turn off the heat.
10. Put steamed rice into deep serving bowls, then serve simmered chicken and egg on top. Garnish it with seaweeds or Pickled Radish.
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