Japanese Cookbook: Original recipes that are exotic and simple at the same time by Tadashi Ono

Author:Tadashi Ono [Tadashi Ono]
Language: eng
Format: epub
Published: 2021-08-02T00:00:00+00:00

RICE WITH CHICKEN AND EGG »OYAKODON«

For 4 people

30 min. of Preparation

30 min. of Rest

Approx. 525 kcal per serving

28 g E.

8 g F

83 g carbohydrates

CLASSIC

FOR THE RICE

400 g sushi rice

FOR COVERING

250 g chicken breast fillet

2 tbsp sake

1 onion

1 teaspoon dashi broth (instant granulate)

3 tbsp soy sauce

4 tbsp mirin

4 eggs (M)

RICE: Wash the rice, put it in a saucepan with 660 ml of water and let it rest for about 30 minutes. Then, cover, bring to the boil over medium heat and cook over low heat for approx. 15 minutes. Remove from heat and let soak for another 10 minutes.

TOPPING: While the rice is cooking, rinse the meat with cold water, pat dry and cut into 3 cm pieces. Knead this by hand with 1 tbsp sake. Peel the onion and cut into thin slices. Dissolve the dashi granules in 200 ml of hot water and stir in the soy sauce.

Bring the mirin and the rest of the sake to the boil briefly in a high-rimmed pan so that the alcohol evaporates. Pour in the dashi mixture and bring to the boil again. Then place the onion slices in the broth and simmer for about 1 minute. Add the meat and cook over low to medium heat for approx. 5 minutes, turning once.

Lightly whisk the eggs in a bowl. Pour half of the egg mixture over the meat in the pan and let it set to a semi-solid level in approx. 3 minutes. Then pour the rest of the egg mixture over it and cover it over low heat and let it set for approx. 1 minute. Turn off the stove and let the eggs set to a semi-solid state for approx. 1 minute.

FINISH: Fluff the rice with a fork and divide it into four large bowls. Quarter the omelette and place on top. Serve as a separate dish.

CLOU

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