Oyakodon

Summary

Ingredients

• 200 g rice
• water
• 150 g chicken breast fillet (s)
• 2 egg (s)
• 100 ml dashi or vegetable stock
• 1 onion (s)
• 5 tablespoon soy sauce
• 4 teaspoons mirin or white wine
• 2 teaspoons sugar
• 1 spring onion (s)

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Instructions

1. Put the rice in a saucepan and wash. The best way to do this is to fill the pot with water until the rice is covered, and then swirl it by hand for a few seconds. Then you pour off the cloudy or milky-looking water. This is repeated until the water remains clear (approx. 4 - 5 times). This is done to rid the rice of any impurities and excess starch that could make the rice slimy. Add 200 ml of water to the rice.
2. Cut the chicken breast fillet into small pieces. Quarter and slice the onion.
3. It is best to prepare the rice in a rice cooker. Otherwise, bring the rice to a boil over high heat. As soon as foam threatens to rise in the pot, turn off the stove and let the rice rest on the warm hob for 15 minutes. Very important: Never remove the lid while the rice is cooking and then resting!
4. Put dashi, mirin, soy sauce and sugar in a pan and bring to a boil over medium heat. Add the meat and cook for a minute. Then turn down the heat and simmer on a low flame for five minutes. Add the onion to the pan and simmer for another five minutes.
5. Whisk the two eggs and add to the pan. Simmer for three minutes, then turn off the heat and let sit on the stovetop for three more minutes.
6. Pour the rice into two bowls and flatten gently with a damp spoon. Add the egg and meat mixture to the rice. It goes well with something fresh, like a salad, or just vegetables.

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