2020-08-13 / test@t

Oyakodon

This dish is a clear example of how taste defeated tradition. In Japan, rice was always served separately from the rest of the food, putting something on it or mixing it was a sign of bad taste. But one day a visitor to the tea house accidentally turned a bowl of chicken soup into a bowl of rice. This mistake has led to the emergence of damburimono dishes in Japanese cuisine, literally "something with rice."

Ingredients

300 g chicken thigh fillet
1 cup round grain rice
5 eggs
1 medium onion
1 feather of green onion
1 cup dasha broth or water
4 tbsp. l. mirina (or semi-sweet white wine)
4 tbsp. l. soy sauce
2 tbsp. l. fine sugar

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the rice very thoroughly in cold water until the water is clear. Put the rice in a bowl, cover with water and let sit for 1 hour.

Step 2

Rinse the rice again. Transfer the rice to a saucepan, add 350 ml cold water, bring to a boil over high heat, reduce heat to low and cover the saucepan. Cook for 20 minutes. over low heat, without opening the lid of the pan.

Step 3

While the rice is cooking, break the eggs into a bowl and whisk lightly. Peel the onion and cut into thin feathers. Cut the chicken fillet into small thin pieces.

Step 4

Pour dashi, soy sauce and mirin into a wide saucepan, add sugar and bring to a boil over medium heat. Put the onions in the broth, spread the chicken pieces on it and cook, shaking the saucepan, for 5 minutes.

Step 5

Pour the beaten eggs over the fillet and immediately reduce heat to low. Cover the saucepan with a lid and leave for 30 seconds, then remove the saucepan from heat. Do not open the lid for another 1 minute. The eggs should set, but not scrambled.

Step 6

Arrange the rice in bowls; place the chicken in the sauce over the rice. Sprinkle chopped green onions over a dish and serve.

Cooking time

40m

Servings

Catalog