Oyako donburi – rice with wafu chicken and egg sauce
Persons
5
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
For the steamed rice
- 3 rice cooker cups uncooked Japanese rice - about 450 g - wash and drain
- 3 rice cooker cups water
- 2 onions - thinly sliced
- 600 to 700g chicken (thights or breasts) - cut to bite-size chunks
For the seasoning
- 600ml water
- 3 tbsp japanese cooking sake or cooking white wine
- 2 1/2 tsp dashi powder
- 5 1/2 tbsp soy sauce
- 5 1/2 tbsp mirin
- 3 tbsp sugar
- 50g scallions - finely chopped
- 5 eggs
Instructions
- 1. Combine all the ingredients for the steamed rice into a rice cooker and cook according to the rice cooker instructions.
- 2. In a frying-pan, heat 1 tbsp vegetable oil over medium heat and fry the chicken until lightly brown. ( no need to cook through completely.) Then burn chickens with a cook's blowtorch to make it more tasty! (optional) Set aside.
- 3. In a big cooking pot, add all the seasoning ingredinets and onion. Bring it to a boil. Once it boiled, then add the chicken. Bring it to a boil again. Simmer for about 5 to 6 mins.
- 5. Prepare each serve seperately : in a small fry pan add 1/5 of the sauce, bring to boil. Add one beaten egg into the sauce. Gently mix. Remove from the heat and immediately place over steamed hot rice.
- 6. Sprinkle some scallions over the donburi.
- Serve hot! repeat for each bowl serve.
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