October 13, 2011


For lunch today, I made oyakodon, partly because I got some mitsuba leaves in a planter box.

Ingredients for 1 serving:
1 tbsp soy sauce
1 tbsp mirin
70 ml dashi (70 ml water + 1/10 tsp instant dashi)
Dashi, soy sauce, and mirin ratio of approx. 4:1:1
1/4 onion, thinly sliced
1/2 (approx. 100 g) chicken breast (or thigh), thinly sliced
2 eggs
Cooked rice

Special equipment: Oyako nabe and lid

1. Put dashi, soy sauce, and mirin in an oyako nabe, bring to a boil, add onion and chicken, and simmer for 3 min.
2. Put some hot rice in a donburi, and set aside.
3. Beat eggs very lightly, add to the nabe, put on the lid, and simmer over high heat for 30 seconds to 1 min., depending on how runny you want your eggs to be.
4. Transfer the contents of the nabe to the donburi.
5. Garnish with mitsuba.

しょう油 大さじ1
みりん 大さじ1
出汁 70 ml(水70 mlに出汁の素を小さじ1/10)
玉ねぎ 1/4個 薄切り
鶏の胸肉(もも肉) 1/2(約100 g) 薄切り
卵 2個

特別な器具: 親子鍋と蓋

1. 親子鍋に出汁、しょう油、みりんを入れ、沸騰させ、玉ねぎ、鶏肉を足し、3分間煮る。
2. 丼にご飯を入れ、置いておく。
3. 卵をとても軽くとき、鍋に入れ、蓋をして、30秒~1分(卵をどの程度固めるかにより異なる)強火で煮る。
4. 鍋の中身を丼に移す。
5. 三つ葉を添える。

My oyakonabe and lid were bought for 100 yen each at the 100-yen shop.


Sissi said...

I shouldn't read your blog before my lunch: now all I want is oyakodon! I think your oyakodon is healthier than the recipe I had found on another blog. I fry the chicken and onions and then simmer and you simmer both... How I envy you the oyakodon pan! I would happily buy it for 1000 yens too!

Hiroyuki said...

Sissi: An oyako nabe is strictly for one serving only, so you may find it not so useful (if you want to make two or more oyakodon at the same time).

okasan said...

I was just shopping in Daiso and didn't see any oyakonabe and lid. I'll have to look harder next time when I go back to Vancouver. I believe it is the biggest Daiso store outside of Japan. Most items there are around 200¥.

Hiroyuki said...

okasan: I hope you find them soon. I got mine at a Daisho 100-yen shop years ago.

As for me, I like katsudon and tendon better!

YSC said...

Wow, that looks delicious! Although I also like katsudon too ;)

Hiroyuki said...

YSC: I hope I can make katsudon tomorrow, using leftover tonkatsu!