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Oyako-don, the Japanese
title for this dish means parents (oya), child (ko) and bowl; so it
is called because it uses both chicken and egg. It is a classic dish
which is eaten throughout the year.
Ingredients
- boneless chicken tights -
300g/11 oz
- eggs - 1, size 4-6, beaten
- mild onion - 1 large, thinly
sliced
- freshly boiled rice - 1kg/2¼
lb/7 cups
- bonito stock or instant dashi
and kombu - 200ml7fl oz
- frozen peas - 60ml/4 tbsp,
thawed
- soy sauce - 60ml/4 tbsp
- mirin - 30ml/2 tbsp
- sugar - 22.5ml/4½ tsp
- yaki-nori seaweed - ½ sheet,
shredded, to garnish
Method
- slice the chicken in cubes.
- Place the onion, soy sauce,
sugar, mirin, stock in a saucepan and bring to boil.
- Add the chicken and cook oven a
moderate heat for 5 minutes until the chicken is cooked. Skim any
scum off the sauce.
- Ladle a quarter of the mixture
into a frying pan and bring to boil.
- Spoon the quarter of the rice
into an individual bowl.
- Pour a quarter of the egg over
the mixture in the frying pan and sprinkle some peas. Cover and
cook over a moderate heat until the egg is set.
- Slide the cooked mixture on the
rice. Prepare the remaining three portion in the same way.
- Serve hot, sprinkle with the
seaweed. Serves 4.
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