Introduction: Oyakodon (Chicken and Egg)
Which came first: the chicken or the egg?
Well, regardless of what you believe, they sure taste good when you put them in a bowl together, and there's no need to fight over which came first since soon, they will be in your stomach too.
(Typical of the dark japanese humour, this dish gets its name from the word "oyako" which means parents and children)
Step 1: Materials
Technically this dish includes both the topping and the steamed rice, but assuming you have a way of making rice already, here's the guide to making that distinctive topping.
- Chicken breast (Using fillet here)
- nori (seaweed)
- kombu dashi
- sake (or any cooking wine)
Step 2: Pre-processing Materials
- Cut chicken breast into thumbnail sized chunks;
- slice garlic and ginger; cut the scallion stem into chunks;
- lightly whisk together two eggs (don't mix completely);
Step 3: Preparing the Garnishing
Take another piece of scallion:
- using the tip of the knife slice horizontally along the stem
- finely dice into flakes
Role a piece of nori by hand:
- use clean kitchen scissors to cut into small pieces
Step 4: Mixing the Stock
- Add 1/2 cup of kombu dashi concentrate with 3/4 cup water
- add soysauce, mirin, sake, and sugar according to taste
- heat up the mix and add in the scallion, ginger and garlic pieces
Step 5: Cooking
- Once the stock is boiling add in chicken pieces
- turn to medium heat and cover for 3-5 minutes
- open lid, change to high heat, and pour egg in the center
- cover and cook for another 2-3
Step 6: Serving
- On a bowl of rice, transfer the contents in the pot over
- (careful not to transfer the ginger and the scallion chunks)
- sprinkle scallion flakes and nori flakes on top
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