Oyako Don
From chang8317 16 years agoIngredients
- 4 cup steamed rice shopping list
- 3/4 lb chicken thighs or chicken breasts shopping list
- 1 onion shopping list
- 1 2/3 cups soup stock (dashi) shopping list
- 7 1/2 tbsp soy sauce shopping list
- 4 tbsp mirin shopping list
- 3 tbsp sugar shopping list
- pinch of salt shopping list
- 4 eggs shopping list
How to make it
- Start cooking the rice.
- Cut chicken into bite-size pieces
- Thinly slice onion.
- Put dashi soup stock in a pan and heat (Dashi can be purchased as-is, or I make my own dashi with 1 2/3 cup water + 2 TBSP of dried dashi pellets)
- Add soy sauce, mirin, salt, and sugar in the soup.
- Put chicken in the pan and simmer on low heat for a few minutes until chicken looks cooked
- (I bought a special single serving pan for cooking this. It looks like a small round pan with a single vertical handle. You can probably find these only in Japanese stores)
- Add onion slices to the pan and simmer for a few more minutes until the onions change color and absorb the sauce
- Beat eggs in a bowl.
- Bring the soup to a boil, then pour the eggs over chicken and onion.
- Turn the heat down to low
- Cook until the eggs are the right consistency that you like (I like mine a bit runny)
- To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
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