Using minced onions and chicken makes every single scoop really tasty :)
Of course, you can cut them into chunks to make regular Oyakodon!
FYI: Oyakodon, literally "parent-and-child donburi"
Easy-To-Eat Oyakodon (Chicken and Egg Rice Bowl)
Difficulty: Very Easy
Number of servings: 2
100g (3.5oz.) minced chicken
100g (3.5oz.) chopped onion
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 150ml Dashi broth (you can use Dashi powder to make it)
4 Mitsuba (Japanese wild parsley) if you have
2 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like
1. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Put A and chopped onion in a pot, and bring to a boil. Add minced meat, remove the foam (dirt), then cook until the chicken is no longer pink.
3. Pour in the beaten egg, gently stir, add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-boiled.
4. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.
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Monday, June 3, 2013
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