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Chicken and Egg on Rice (親子丼)

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How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)

Chicken and Egg on Rice is "Oyakodon (親子丼)".
Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.
http://image.mapple.net/ocol/photol/00/00/00/10/32_13000469_1790_2.jpg
(Chicken and Egg on Rice (親子丼) / Image)

Ingredients
(Serves 4)

* 1 boneless chicken thigh with skin
* 1/2 onion
* 1/2 loaf kamaboko,(white fish paste)
* 8 eggs

* 1 cup /200ml dashi stock
* 3 1/2 tbsp soy sauce
* 1 1/2 tbsp sugar
* 3 tbsp mirin sweet cooking sake
* 1 tbsp sake

* cooked rice to taste
* mitsuba (chopped)

Method:

1. Slice the onion thinly. Cut the chicken into smaller-bite-sized pieces. Slice the kamaboko thinly.

2. Combine the dashi stock, soy sauce, sugar, sake and mirin in a pan and bring to a boil. Add the chicken and cook for a short time. Add the onion and kamaboko and simmer.

3. While it is boiling, pour the beaten eggs into it little by little.
Turn off the heat.
The heat of the stock will half-cook the eggs.
Pour it over rice in a bowl. Sprinkle with mitsuba.

By JS on May 8, 2011
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tag : Recipe

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