Ingredients with Measurements:
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/2 cup dashi (Japanese soup stock)
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 tablespoon sugar
- 4 eggs
- 1/2 onion, sliced
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Medium-sized skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Add the rice and water to a rice cooker or pot and cook according to the manufacturer's instructions.
2. In a mixing bowl, whisk together the dashi, soy sauce, mirin, and sugar until the sugar has dissolved.
3. In a medium-sized skillet, cook the chicken over medium heat until browned on all sides. Add the sliced onion and continue to cook until the onion is translucent.
4. Pour the dashi mixture over the chicken and onions and bring to a simmer. Cook for 5-7 minutes or until the chicken is cooked through.
5. In a separate bowl, beat the eggs until the yolks and whites are well combined.
6. Pour the beaten eggs over the chicken and onions. Cover the skillet with a lid and cook until the eggs are set, about 3-5 minutes.
7. Serve the chicken and egg mixture over a bed of rice. Garnish with sliced green onions and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 9g
Carbohydrates: 58g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with thinly sliced beef or pork.
- Dashi can be substituted with chicken or vegetable broth.
- Mirin can be substituted with sake or dry sherry.
Variations:
- Add sliced mushrooms to the chicken and onion mixture.
- Use tofu instead of chicken for a vegetarian version.
- Add a sprinkle of furikake (Japanese seasoning) on top for extra flavor.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Use a non-stick skillet to prevent the eggs from sticking.
- Beat the eggs well to ensure a fluffy texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a traditional Japanese donburi bowl for an authentic presentation.
Garnishes:
Sliced green onions and furikake.
Pairings:
Miso soup and a side of pickled vegetables.
Suggested side dishes:
Edamame, cucumber salad, or steamed vegetables.
Troubleshooting advice:
If the eggs are not setting, increase the heat slightly and cook for an additional minute or two.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child" because it contains both chicken and eggs.
Flavor profiles:
Savory, slightly sweet, and umami-rich.
Serving suggestions:
Serve hot and enjoy as a comforting and satisfying meal.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Sweet, Comforting