Sunday, March 15, 2009

Chicken and Egg Rice Bowl (Oyakodon)

Ingredients (serves 1)

This recipe can be multiplied as required.

100g brown or white rice
50g sliced cooked chicken breast
1 spring onion, chopped
1 egg, beaten
chopped seaweed for garnish
100ml stock (in Japan dashi stock)
1 tbsp soy sauce
1 desertspoon mirin

Cook the rice according to instructions. Meanwhile make the stock and heat. Add soy sauce, mirin, chicken and spring onion. Simmer for about 3 minutes until thickened, but there is still at least 2 or 3 tablespoons of sauce. Add the beaten egg and cover the saucepan for about 50 seconds until the egg is set.

Put the hot cooked rice in a deep bowl, and slip the chicken and egg mixture over. There should be just a little sauce to seep into the rice. Sprinkle with nori seaweed.

Optional: You can also saute half a chopped onion and add it to the rice before slipping the chicken and egg mixture on top.

1 comment:

  1. This is best hot, but also is delicious cold for a lunchbox. Sometimes I cook the rice with a chopped leek. Mirin and chopped seaweed can be be bought from the Special World Selection in Sainsbury's or via the Alison supermarket!