The recipe featured this month on my desk calendar is Oyakodon /親子丼.
The kids never order this item when we eat out at Japanese restaurants, they always choose the teriyaki-don and ramen in milky broth over this equally ubiquitous item on Japanese menu. Glad to know that they like it, the caramelized onions made the chicken meat very appetizing, like many other dishes that are cooked with onions.
+ Adapted the calendar recipe into a side dish instead of serving it on top of a bowl of rice to make it a one-dish-meal. (Strictly speaking, it might not be an Oyakodon anymore when only the egg and chicken is left, what do you call this dish then?)
+ I used chicken breast meat, not chicken thigh.
+ Original recipe asked for Dashi soup concentrate (1 1/2 teaspoons), I opted this out as I don’t have it.
// Adapted from : Ascendas Group 2013 Calendar
// Serves 1
- 1 skinless chicken breast, sliced
- 2 teaspoons mirin
- 2 teaspoons light soya sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon peanut oil
- 1/2 large white onion, thinly sliced
- 1 large egg, beaten
- 1 stalk scallion (Optional)
01. Combine mirin, soya sauce and sugar in a medium bowl. Marinate chicken meat slices in this mixture for 30 minutes.
02. Heat oil in a frying pan.
03. Add onions and chicken, fry till the meat turns slightly brown.
04. Add a bit of water, reduce heat, and simmer for 10 minutes.
05. Slowly pour in beaten egg on top, do not stir or mix.
06. Continue to simmer till the egg is cooked.
07. Serve immediately, top with chopped scallions.