Friday, March 5, 2010
Chicken And Egg Bowl 親子丼 Oyako Don
To continue our journey through the land of the rising sun, we have a humble dish with a very poetic name - oyako （親子） meaning parent and child as both eggs and chicken are being used in the same dish. There is a version with salmon and roes which I'll post at a later date. An ultimate comfort food especially on a chilly night. Again it doesn't take long to prepare especially if you choose to use instant dashi instead. I grilled the chicken pieces first as I always prefer the extra flavour from the grilling process. I also place an egg yolk on top just before serving, it is completely wicked!
serves 4 generously
1 free range chciken, boned and skinned, divided into 4 parts (I prefer mine with the skin on)
2 onions, sliced
3 spring onions, sliced at an angle
3 cups of dashi
1/4 cup of japanese soy
1/2 cup of mirin
I used 2 eggs/serve, lightly beat 2 egg whites and 1 egg yolk, reserve the other yolk. If you are not a fan of raw egg, beat the 2 eggs instead.
Place sliced onions in an oiled pan, let it cook for about a minute.
Ladle about 100 ml of seasoned dashi and let's simmer for 30 seconds.
Arrange the chicken pieces neatly and simmer with the cover on for a minute, add in the spring onions.
Pour beaten eggs over, do not stir. Turn off the heat when egg mixture starts to set, about 70% cooked. Don't overcook the eggs as the residue heat from the hot rice will continue to cook the eggs.
Pour everything onto a bowl of steamed Japanese Rice, place the reserved egg yolk in the middle.
The best part - breaking the yolk.....oishii!!!! Oh don't forget the namani tohgarashi!