Oyakodon
Total time: 20 minutes (Preparation: 10 minutes + Cooking: 10 minutes)
Serves: 6
An easy weeknight dish. Oyakodon is a Japanese dish that translates to 'parent and child rice bowl' as it combines chicken with egg to be served on top of fresh rice.
The added bonus is that this is not only tasty, it's a relatively inexpensive meal too!
Oyakodon Recipe
Ingredients
Chicken, thigh: 450 g (approximately three thighs with the bone removed), cut into bite sized pieces
Onion, brown: 1 medium onion, sliced
Soy sauce: 1/3 cup
Mirin: 2/3 cup
Dashi: 1 cup
Eggs: 6
Spring onion: 2 stalks, julienne (sliced into thin batons)
Method
Cut the onion, spring onion and chicken.
Mix the ingredients for the sauce together (soy sauce, mirin, dashi)
Heat the sauce together in a large frying pan or wok. Once simmering, add the chicken and onion.
Cook for ~5 minutes or until the chicken is mostly cooked. In the meantime, lightly beat the eggs together.
Pour the eggs on top of the chicken and onion combination. Continue cooking for two minutes then cover with a pot lid. Continue cooking for another two minutes or until the egg is just cooked through (you can also have the egg a little runny if you prefer)
Serve on top of fresh rice and garnish with the spring onion.