|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's
Condiments |
Japanese rice |
|
Chicken |
Dry kelp |
|
Egg |
Onion |
Mitsuba
(Japanese Parsley) |
Nori
(Roasted Seaweed) |
|
|
Oyakodon is simmered chicken and egg on rice.
Oyako Don is one of the famous donburi dish in Japan.
OYAKO means "parent-and-child" and DON means donburi dish in
Japanese.
To make a good Oyakodon, Do not use bonito dashi[?]. |
|
Recipe & Recipe's
condiments |
|
5 |
Water |
|
1.75 |
Hon-Mirin
[?] |
|
0.5 |
Soy
sauce-Koikuchi
[?] |
|
0.5 |
Soy sauce-Usukuchi
[?] |
|
1piece |
Dashi
Konbu (Kelp) |
 |
Slice the onion. |
 |
Cut the chicken thighs into bite-sized
pieces. |
 |
Put all recipe's condiments into frying pan
with sliced onion.
Simmer it over medium flame. |
 |
When mixture boils, remove the Kelp.
and add chicken.
Simmer over medium flame. |
 |
When chicken is cooked, Slowly pour
beaten egg evenly in a circular motion over the sauce. Turn Flame down
to low. |
 |
Cover pan with lid. Don't stir after
pouring the egg.
And cook only until egg is half-done. (you can also use foil instead of lid) |
 |
Serve hot over hot rice in a bowl.
|
 |
Garnish with thinly sliced Yaki-Nori and
Mitsuba. |
|
|
