Before work in Japan got super hectic and I started eating at Wendy's on a far-too-regular basis, rice bowls were the way to go. When we did a foods section, oyako-don would come up as one of the easier items to make. It has taken 3 years, but here is my attempt. I shamelessly took the recipe from Nicole here. She's got the pretty pictures.
Some background: 'oyako' roughly translates to 'mother and child' interpret that how you wish =P
Ingredients (for 2):
Cooked rice
500g chicken thighs
4 eggs, beaten in a bowl
1 onion, sliced
Sauce: Mix the following together in a bowl and set aside
1.5 cups water with fish sauce mixed in
3 tbs mirin
3 tbs soy sauce
Method:
Debone and deskin the chicken. Then cut into bite-sized pieces.
In a fry pan, stir-fry the chicken until partially cooked.
Add in the onions and stir fry together until the chicken is mostly cooked.
Add in the sauce and cook until the chicken is done.
Pour in the egg, cover, turn off the heat and let sit for 2 minutes until the egg sets.
Serve over rice.
Comments:
The onions released some moisture as they cooked, so the end result was a lot more watery and watered down than I would've liked. I would use only 1 cup of water. Oh, and the water and fish sauce is my cheating version of dashi.
Preparing the chicken took bloody ages. I'm debating whether or not I should bite the bullet and buy skinless boneless.
Will was kinda put off by the fact that the egg would be half-cooked, so I let it boil a bit. The water was very aerated, which caused the egg to break apart and look kinda puke-y. A simmer would've worked better.
Verdict:
Yum!
I buy my boneless chicken thigh at costco! I think it works out to be about the same $$$. You pay more for the bones AND you need to debone it at home... but if you buy the boneless yeah you pay a bit more but then you don't have to work so hard... and you don't pay for the bones... :)
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