This Japanese chicken and egg recipe is called Oyakodon. It means "mother and child" and is served on steamed rice. The steaming of the chicken and egg in the tasty broth makes the eggs silky and smooth and everything is brought together in a delicate harmony.
2 Medium, diced
1⁄2 Medium, sliced
1 Large, beaten
1 Medium, chopped finely
For the base
1. In a heated pan add dashi, mirin and soy sauce. The sweetness of this sauce can be varied by adjusting the quantity of the sugar added into it.
2. Take a 10-inch skillet heated up, add the cut pieces of meat and onion to it. Saute this for a couple of seconds and then add the sauce. Once it boils, cover it and let the meat cook.
3. After a while turn the heat down to medium and open the lid and pour half of the beaten egg over the top of the oyakodon and replace the lid and let it cook for a minute. After a minute open the lid and pout the remaining beaten egg
4. Serve the Oyakodon over a bowl of freshly steamed rice and garnish it with finely chopped green onions.
Gourmet's delight...if that's what you are looking for, try this video. It prepares a fine variety of chicken with a rich sauce made from dashi granules and soy sauce. It gives an authentic taste to this comforting dish. Serve with brown rice and get a touch of this classic dish from the land of the rising sun.