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Oyako-don (bowl of rice topped with chichen and egg)

Oyako-don (bowl of rice topped with chichen and egg)
Ingrédients Pour For two people personnes

Egg 2
Chicken breast 150g
Soy sauce 1 teaspoon
Onion 1/2
Japanese honewort 5g
Stock 100ml
Soy sauce 1 tablespoon
Sugar 1 tablespoon
Sake 1 tablespoon

< For stock >
Water 1000ml
Dried kelp 10g
Dried bonito 20g
< Rice >
Rice 200g
Water 280ml

The flavor of glutamic acid (in soy sauce) improves the tastiness of the chicken thigh. Try not to overcook the eggs. Softly cooked eggs provide a great texture to your mouth. The leftover stock can be used for miso soup, etc. Green onion can be used instead of Japanese honewort by cutting it 7mm wide.

Préparation

  • Place the dried kelp in a pot with water after wiping it with a wet paper towel, then leave it for an hour. Cook over a medium heat, then turn it off and remove the dried kelp once it starts boiling. Add the bonito into it and leave for 2 minutes. Strain the stock into a bowl through a strainer with a paper towel on it.

  • Place rice in a fry pan after washing it, then add water. Cook over a high heat. When it starts bubbling, cover with a lid and cook over a low heat for 20 minutes. Turn the heat off, leave it for 10 minutes, and mix it from the bottom to the top.

  • Slice the onions thinly. Cut the Japanese honewort 3cm wide. Slice the chicken 7mm thick, and rub soy sauce onto it.

  • Place the stock (100ml), soy sauce, sugar,and sake in a pot and cook over a medium heat. Add the onion to it and cook until it starts to boil again. Then add the chicken and cook for 2 minutes.

  • Pour the beaten eggs in a circular motion in the center of the pot towards outside. Cook for 30 seconds with a lid on before turning the heat off. Then leave it for 30 seconds.

  • Serve rice in a bowl and top it with (4), and put in some Japanese honewort.

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Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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