Oyako don
Oyako don (chicken and egg with rice)
Serves 2
Another recipe I cribbed from Poach’s and Minzhi’s friend Adeline, it’s easy to make and comforting in cold weather.
This dish belongs to the type of Japanese dish with toppings such as tempura, tonkatsu, beef cutlet, or seafood on top of freshly-cooked warm rice in a porcelain bowl. Oyako means parent and child, reflecting the use of chicken and egg.
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300g (10½ oz) deboned chicken breast
4 eggs
4 shiitake mushrooms, fresh or dry
1 medium yellow onion
simmering sauce: ¼ cup water, 4 tablespoons soy sauce, 3 tablespoons
mirin, 1 tablespoon sugar
4 cups rice
mitsuba, coriander or parsley for garnish
2 to 3 snow peas, julienned
First
Cut the chicken breast diagonally into thin slices. Thinly slice the onion
and mushrooms – if you use dried mushrooms be sure to soak them in warm
water till soft. Pour simmering sauce ingredients into pan, bring to boil.
Add chicken, onion and mushrooms and till chicken is done and onion is tender.
Second
Beat eggs, pour over chicken, add strips of snow pea and cover the pan with
lid. Cook until egg is set, about 1 minute over low heat.
Third
Cook rice in rice cooker while you’re cooking the chicken. Ladle the
chicken-egg mixture onto your rice in a deep bowl, then sprinkle little green
leaves on top. Serve with a clear soup.