"Oyako-don" means "parent-child-bowl". It's a common japanese rice dish with chicken (parent) and egg (child)..... I know....
- rice (cook as much as you want to eat to eat)
- onion (1/2)
- chicken (leg or breast) (as much as you want to eat)
- eggs (1-2)
- garlic (1-3 cloves)
- soy sauce (2-3 sec)
- sake (cooking sake) (a bit)
- mirin (2-3 sec)
- salt (a bit)
- pepper (a bit )
- starch (a bit)
- sugar (if you like it sweet)
- oil (a bit)
- water (maybe 100ml)
- dashi (a bit)
Chop chicken into small pieces. I don't like too much fat so i used chicken breast and cut off the fat but dark meat from chicken leg's the original way to do it. (chicken is then more juicy)
Put starch on the chicken and knead it....
-> makes the chicken softer.
Mix it with sake (maybe a few tea spoons), a bit of soy sauce, pepper, chopped garlic and a bit of salt.
Leave for the chicken to soak up the flavor. (You can even leave this in the fridge for a few hours but 10 min is fine as well)
Then stir-fry in a pan with a bit of oil.
Put sliced onions into a pot with a bit of oil and cook until they get soft and silky. Then add the water, the soy sauce, mirin, dashi, a bit of sake and sugar if you like it sweet. Taste and make the flavor you like.
It should look something like this.
(The flavor should be a bit more intense than you actually like it since the egg will make it milder later)
When the chicken is done, put it on top of a bowl filled with rice.
Mix the egg in a bowl with a bit of soy sauce and a bit of mirin.
Then put it into the prepared sauce (sauce should be boiling hot)
Take the pot from the stove immediately (to avoid the egg to get completely cooked) and put the sauce on top of the meat.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.