Tonight, make some Asian food at home that is not only cheap and easy, but healthy and flavorful: Oyako Don, a traditional rice dish using chicken and eggs.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
1077 per serving
- 1 free range chicken, boned, skinned and divided into 4 parts (I prefer mine with the skin on)
- 2 onions, sliced
- 3 spring onions, sliced at an angle
- 8 eggs
- rice, cooked
- 3 cup dashi
- 1/4 cup Japanese soy
- 1/2 cup mirin
For Seasoned Dashi
Combine dashi, mirin and Japanese soy.
For the Eggs
I used 2 eggs per serving, lightly beat 2 egg whites and 1 egg yolk, and 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!