Oyakodon

This is one of my favourite one dish Japanese cuisine. I like the combination of egg and chicken.. For my version, I added seaweed strips for another type of combination as I think the seaweed taste very matches with egg and chicken.

Serves 2

Ingredients

1 onion - cut into slices

Chicken breastmeat / 5 or 6 chicken fillets

3 Eggs - lightly beate and divide into two portion

Cooked rice, steamed and keep warm in rice cooker

Seasoning

1 pkt of dashi powder, dissolve in about 1 or 1 1/2 cup of hot water

2 tbsp of dark soya sauce

50 ml of mirin

Nanami Togarashi (Assorted chili pepper)

Garnishing

Some seaweed strips

You will need

Oyako Pan and cover

Method

1. In a saucepan, mix well dashi, mirin, and dark soya sauce. Bring it to boil and add in onion & chicken.
2. Reduce heat and continue to cook for 3min. Divide it into 2 serving portion
3. Pour 1 portion of the onion and chicken mixture into oyako pan. Bring to boil and add in 3/4 of the beaten egg. Cover with lid and simmer for 30 seconds over medium low heat.
4. Remove lid and add in remaining egg mixture. Cover with lid and simmer for 5 seconds. Turn off the stove and serve on top of the steamed rice. Garnish with sea weed strips and topped with Nanami Togarashi.
5. Repeat step no. 3 and 4 for another serving portion.