O – Yakodon

Ingredients for 2 servings:

• 200 ml water
• 45 ml soy sauce, dark, Japanese
• 45 ml sake (mirin), sweet
• 1 tsp sugar
• ½ pack of ready-made mix (dashi powder)
• 2 chicken breasts
• 4 eggs
• 2 onions
• 300 g rice (short grain rice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mother and Child (Chicken and Egg Donburi)

Bring the water to a simmer in a large pot. Add the dashi powder (fish sauce powder), soy sauce, sugar, and mirin (cooking sake). Cut the chicken into strips and add to the simmering broth. Slice the onions into rings and add them. While the meat is cooking, take a bowl and crack the eggs into it. Do not mix. Tear them open with chopsticks. Repeatedly dip the open chopsticks into the bowl, close them, and pull them up. The eggs should be mixed in a thread-like pattern (if not, it’s okay). Now pour the eggs into the pot in a circular motion, without stirring. Cover the pot and increase the heat to bring it to a boil. Cook for about 2-3 minutes, until the eggs are set. Divide the cooked rice into bowls and spoon the donburi (with broth) on top. This was my favorite dish in Japan, and I learned it from my Japanese friends.