Oyako-don (Chicken and egg bowl) ｜ Our Regional Cuisines
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Image provided by: Kayo Nagano
RECIPE
Ingredients (2 servings)
- Chicken thigh meat (shredded into bite-size pieces) 150g
- Soy sauce 1／2 tsp.
- Sake 1／2 tsp.
- Onion (cut in half lengthwise, and thinly sliced) 1／2 (100g)
- Eggs (lightly beaten) 2
- Mitsuba leaves (cut into 2 cm pieces) 4 or 5
- Dashi (soup stock) 100ml
- Rice 2 servings
- Soy sauce 1 tbsp.
- Sugar 1／2 tbsp.
- Mirin (sweet cooking rice wine) 1／2 tbsp.
How to cook
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1. Season chicken with soy sauce and sake.
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2. Put dashi and seasonings in a pot over medium heat. When it starts to simmer, add onion and chicken.
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3. Cover and cook for 2 to 3 minutes until the chicken is cooked through, then turn the eggs in a circular motion from the center of the pot to the outside.
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4. When the egg is almost set, turn off the heat, sprinkle with mitsuba leaves, cover again, and steam for 30 seconds.
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5. Serve rice in a bowl and top with the egg mixture.
provider : Etsuko Kondo (from "Ingredient Selection for Cooking at Home")
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
