Chicken and Egg with Rice
Oyako-don, the japanese name for this dish means parent (oya), child (ko) and bowl (don); it is so called because it uses both chicken meat and egg. A classic dish, it is eaten throughout the year.
Ingredients
- 300g / 11oz skinless boneless chicken breasts
- 1 large mild onion, thinly sliced
- 200ml / 7fl oz / scant 1 cup freshly made dashi (kombu and bonito stock) or instant dashi
- 22.5ml / 4½ tsp sugar
- 60ml / 4 tbsp Japanese soy sauce
- 30ml / 2 tbsp mirin (sweet rice wine)
- 4 eggs, beaten
- 60ml / 4 tbsp frozen peas, thawed boiled rice, to serve
Preparation
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- Slice the chicken breasts diagonally with a sharp knife, then cut the slices into 3cm / 1¼in lengths.
- Place the onion, dashi, sugar, soy sauce and mirin (sweet rice wine) in a saucepan and bring to the boil. Add the chicken and cook over a medium heat for about 5 minutes, or until cooked. Skim off any scum that rises to the surface of the liquid.
- Ladle a quarter of the chicken and stock mixture into a frying pan and heat until the liquid comes to the boil.
- Pour a quarter of the beaten egg over the mixture in the frying pan and sprinkle over 15ml / 1 tbsp of the peas.
- Cover and cook over a medium heat until the egg is just set. Slide the egg mixture on to a large plate and keep it warm while cooking the other omelettes in the same way. Transfer to serving dishes and serve with boiled rice.
COOK'S TIP
Ideally use either Japanese rice or Thai fragrant rice for this meal and allow 50-75g / 2-3oz raw rice per person.
Serves 4.