Sunday, 29 January 2017

Oyakodon - Chicken & Egg Rice Bowl

Some call it Oyakodonburi or Parents & Child Bowl.

It is easy to pepare when you can let your butcher skin the chicken thighs for you. I asked and showed my hand and he did it for me. The skin with the bit of leftover meat gave a good half liter of chicken stock later. I used for the dish a bit of this chicken stock. It is very tasty and super easy to prepare.
Usually in Japanese kitchen some use Mitsuba leaves as greens. I can´t get any here. So you could use spring onions or as I did, I mixed some fresh chives with fresh dill.

recipe for chicken stock:
600 ml water
1/2 tsp salt and pepper
2 skins of the chicken thighs
1 carrot
4 pieces of green tops of frozen leek
1 bay leaf

Chuck everything into a pot and bring to a boil and cook on medium heat for 30 minutes, drain.

recipe for the Oyakodon:
2 skinless and boneless chicken thighs
1/2 large onion
2 tbsp chopped chives
1 tbsp chopped dill
5 tbsp chicken stock
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar
1 pinch of dashi powder
2 eggs beaten
1 cup Japanese short grain rice

Cut the chicken into bite size pieces.
Chop the onion into rough cubes or strips.
Cook Japanese short grain rice.
In a pot add the liquids and heat them up, add onion and chicken and cook that until the chicken is nearly done, add the chopped greens

Pour  half of the beaten eggs on top and stir to cook it.
Pour the rest of the eggs over the mix and put a lid on the pot.
Depending how runny you love your eggs, cook them for 1 - 3 minutes.
Serve over a bowl of steaming rice.

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