Oyakodon

Ingredients for 2 servings:

• 200 g rice
• n. B. water
• 150 g chicken breast fillet(s)
• 2 eggs
• 100 ml dashi or vegetable stock
• 1 onion(s)
• 5 tbsp soy sauce
• 4 tsp mirin or white wine
• 2 tsp sugar
• 1 spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Japanese chicken with egg on rice

Place the rice in a pot and wash it. It’s best to fill the pot with water until the rice is covered, then swirl it around with your hand for a few seconds. Then, drain any cloudy or milky-looking water. Repeat this process until the water runs clear (about 4-5 times). This is to remove any impurities and excess starch, which could make the rice slimy. Add 200 ml of water to the rice. Cut the chicken breast fillet into small pieces. Quarter and slice the onion. It’s best to cook the rice in a rice cooker. Otherwise, bring the rice to a boil over high heat. As soon as foam begins to rise in the pot, turn off the heat and let the rice rest on the warm stovetop for 15 minutes. Very important: Never remove the lid while the rice is cooking and then resting! Place the dashi, mirin, soy sauce, and sugar in a pan and bring to a boil over medium heat. Add the meat and cook for one minute. Then reduce the heat and simmer on low for five minutes. Add the onion to the pan and simmer for another five minutes. Whisk the two eggs and add them to the pan. Simmer for three minutes, then turn off the heat and let it rest on the stovetop for another three minutes. Spoon the rice into two small bowls and level the surface lightly with a wet spoon. Spoon the egg and meat mixture onto the rice. Serve with something fresh, like a salad, or simply vegetables.