Introducing Oyako-don. It usually comes with lots of soup. Tricky part is how to transfer the topping to a bowl of steamed rice and maintain the succulent soup without being absorbed by the rice. If you add too much soup, it gets too soggy and when you are eating half way through your are already fed up with it.. Here I’ve got a good idea to solve this problem! With this thicken soup covered Oyako-don, you can even pack into your Bento box~!
[ Ingredients ]
~ serves one ~
1 Chicken breast
1 bowl Steamed rice
[ Ingredients A ]
1 tbs Soy sauce
1/2 tbs Mirin
1/2 tbs Sugar
3 tbs Sake
1 tbs Katsuo bushi/shredded dry bonito
1/2 tsp Potato starch
1/2 tsp Water
1/2 tsp Green onion, chopped
[ Directions ]
1. Combine [ingredients A] and mix will.
2. Slice onion
3. Cut chicken into small pieces.
4. Pour the prepared sauce into a fry pan.
5. Add sliced onion into the fry pan and cook at medium heat.
6. Add chicken and bring to a boil.
7. Cover the pan and simmer it for 5 minutes or so..
8. Stir an egg or eggs (you can use one or two..)
9. Uncover the pan and pour in the egg evenly on the surface.
10. Cover the pan and cook until desired egg firmness
11. Shut off the stove, remove only the Oyako chicken topping from the pot by a spatula.
12. Place it on steamed rice.
13. Mix corn starch and water and pour into the remained soup and stir well “before turning on the stove”
14. Turn on low heat, cook until the sauce gets thicken and glossy.
15. Sauce it on your Oyako-don. Sprinkle some white sesame and chopped green onion.
Copyright © MASA’s Cooking- All Rights Reserved.