Your Life A to Z Recipe: Thursday, August 22, 2013 Oyakodon

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by Chef Lori Hashimoto, Chef/Owner of Hana Japanese Eatery

azfamily.com

Posted on August 23, 2013 at 10:42 AM

Updated Tuesday, Aug 27 at 3:44 PM

Your Life A to Z Recipe: Thursday, August 22, 2013

Oyakodon

By: Chef Lori Hashimoto, Chef/Owner of Hana Japanese Eatery    

This dish has steadily grown in popularity over a period of about 250 years, due largely to its ease
of preparation.  Nowadays, there are over 40 or 50 variations of this dish. Oyakodonburi, tamagodonburi
being the most popular.  I would like to prepare and cook Oyakodonburi.

Oyakodonburi (chicken, rice & egg)
Ingredients (serves 4)

1/2 lb. chicken
4 fresh shitake mushrooms
3 thin green onions
4 eggs
1 sheet or nori
4 cups cooked short grain rice (white or brown)

Sauce A
4 tbsp. sake
1/3 cup plus 1 tbsp. soy sauce
1/3 cup plus 1 tbsp. sugar
3 tbsp. mirin
1 cup water

1. Cut chicken in 1/2 inch cubes.  Take mushrooms clean and cut into strips.  Cut green onions on the bias.
Divide all these into four.

2. Put sauce A in a pan and heat until almost boiling. Remove from heat.

3. Put chicken pieces, mushrooms and green onion for 1 serving in a small pan.  Add one-fourth of sauce A and cook
at a moderate heat.  When it begins to bubble add one beaten egg.  Cover and simmer a few minutes.

4. Put cooked rice in a bowl and place ingredients on rice.  Serve with shredded nori. (seaweed)

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