Oyakodon is a variation of the traditional Japanese dish donburi, which is a round bowl of rice topped with various ingredients, from a piece of pork or beef to eel. If sources are to be believed, oyakodon was invented in Osaka around 1900 by throwing pieces of chicken and spring onions on the rice and pouring an egg over them. The dish was later mentioned by Masako Katsura, a Japanese billiard player in New York. The name of the dish, by the way, literally means “mother and child” in Japanese. By the way, oyakodon can be made not only with chicken, beef is also delicious. And it’s also not just breakfast – it can be both lunch and dinner.
- Onion 1 head
- Chicken fillet 300 gr
- Rice ½ cup
- 3 Chicken egg
- 6 tablespoons soy sauce
- Sugar 2 tablespoons
- Green onion 20g.
Method of preparation:
- Peel the onions and slice into thin half rings. Heat a frying pan over medium heat and add six tablespoons of soy sauce.
- As soon as the soy sauce begins to boil, toss the onion rings in the pan and sprinkle the sugar on top. Cook, stirring occasionally, for two to three minutes.
- Meanwhile, cut the chicken fillet into small pieces – you do not need to shred the meat too much, the cooked slices should remain juicy and dense.
- Put the chicken in the pan and mix with the sauce. When the meat turns white on one side, carefully turn the slices and stew for a couple more minutes. Chicken fillets cook surprisingly quickly: three to four minutes at most.
- In a separate bowl with a fork or whisk quickly beat the eggs into a smooth mixture. There is no need to add salt – the soy sauce, in which the meat is stewed, is already salty enough.
- Pour the egg mixture into the pan, making sure to cover the meat evenly. Cover the pan with a lid and cook the omelet for three to four minutes, without stirring, until the eggs are properly set.
- Chop the green onions. On a serving plate, place a pile of warm steamed rice.
- Lay an omelette on top of the rice – you can divide it into triangular segments with a spatula for convenience. Sprinkle the oyacodon with chopped green onions and serve hot.