Oyakodon

Oyakodon can be translated as "mother and son rice bowl". It comprises a layer of chicken and silky egg mixture on top of a bed of fluffy Japanese short grain rice. It is one of the staple dishes that my family will order in Japanese restaurants. Other rice bowls that we love are gyudon (see another post) and chirashi don (similar to Pokebowl, see previous post).

My husband and sons love oyakodon for the velvety egg mixture which goes so well with rice. To add more nutrients to the dish, I would serve it with some stir-fried carrots and broccoli.


Ingredients (for 4 people): 
- 5 tablespoons of mirin
- 2 tablespoons of sake
- 2 tablespoons of sugar
- 4 tablespoons of Japanese light soya sauce
- 2 cups of dashi stock (1 packet of instant dashi powder with water)
- 2 large onions, sliced
- 4 cups of Japanese short grain rice
- 3 large boneless chicken thigh meat, sliced
- 6 eggs
- edible seaweed for garnish

Procedures:
1) Cook Japanese rice according to packet instructions.
2) Add mirin, sake, sugar, light soya sauce and dashi stock in a pan. Bring it to a boil.
3) Add sliced onions and cook until soft.
4) Add sliced chicken thigh meat. Simmer until chicken is cooked.
5) Beat 6eggs lightly. Pour it on top of the chicken. Cook until the egg mixture is just slightly firm.
6) Serve the dish on a bed of cooked Japanese rice. Garnish with seaweed.

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