Tuesday, October 14, 2014

Oyako-donburi - Chicken and Egg over Rice

Place in a frying pan:

1/3 C water
½ t dashi powder
2 T soy sauce
2 T mirin
1 T sake
2 t sugar
1 medium onion, sliced into thin wedges

Boil until onions are soft, about 2 minutes.


500 gm chicken thighs* cut into bite-sized pieces (trim off anything you don't want to eat)

*(If you happen to use chicken breast instead of thigh, slice it thinly against the grain. It cooks more quickly than chicken thighs.)

Simmer for 2-3 minutes.

Scramble in a bowl:

3 eggs

Pour 2/3 of the eggs over the chicken. Cover and simmer for 1-2 minutes. Add the remaining egg. Cover and simmer for 10 seconds or until the egg is set to your liking.

Serve over rice. (Sprinkle with sesame seeds.)

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