Oyakodon (Chicken & Egg Rice Bowl)

• hidangan: 4

Bahan-bahan

1 Large Onion, sliced

20oz Boneless, skinless chicken thighs

2 T Sake

6-8 Large eggs

1 Green onion, sliced/string

For the Sauce

1 C Dashi (1C water + 1T dash powder)

4T Soy sauce

4T Mirin (or Sake + 1t sugar)

Arahan

• Cut the chicken into bite size, add sake to massage it & let sit for a couple mintues

• Lighten mix eggs together, you want to leave some whites for the texture difference

• Add 2t oil into a pan & lightly sauté onion, add your sauce seasoning mix and bring to a simmer

• Medium heat, add chicken, cook until tender.

• In the lowest heat setting, add egg, cook until the edge barely set. Turn the heat off, add green onion. Let the residual heat to finish setting the eggs.

• While the eggs are somewhat set but still running. Remove the pan from the hot burner, pour on top the rice & serve immediately.

Nota

• Mirin is rather sweet so tends to use sake instead & add sugar as needed since I don’t like sweet food.

• For children (under 10) or elderly, which raw/under cooked eggs aren’t recommended per FDA/Heather department, cover the hot pan to “steam” the eggs set before serving.

• Double the sauce mix if you like more sauce to go with the rice.