Oyakodon
serves 2-4
The name of this common Japanese dish, oyako-donburi (shortened to oyakodon), translates loosely to "parent and child bowl," since it calls for both chicken and eggs. It's a quick and filling bowl for lunch or dinner.
3/4 pound boneless chicken breast, thinly sliced
1 medium onion, thinly sliced
4 eggs, beaten
3/4 cup water
5 tablespoons soy sauce
3 tablespoons mirin
1 1/2 tablespoons sugar
2 cups cooked white rice
Flat-leaf parsley (for garnish)
prep: 10 minutes
total: 30 minutes
medium skillet
medium bowl
whisk
1. Prep the chicken and onion. Beat the eggs and set aside.
2. In a medium skillet, combine the water, soy sauce, mirin, and sugar and bring to a simmer over medium heat, whisking gently to dissolve the sugar. When the mixture bubbles, add the chicken and onions and cook unitl chicken is cooked through, adding a little more water as necessary.
3. Stir the eggs into the simmering liquid. Reduce the heat to low and cover. Cook until the egg is set, and serve on top of rice, sprinkled with parsley.
