October 13, 2011

Oyakodon/親子丼

For lunch today, I made oyakodon, partly because I got some mitsuba leaves in a planter box.
プランタに三つ葉が少しあるので、今日の昼食には親子丼を作りました。

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
Mitsuba
2 eggs
Cooked rice

Special equipment: Oyako nabe and lid

Directions:
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.

1人分の材料:
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)
出汁、しょう油、みりんの割合はおよそ4:1:1。
玉ねぎ 1/4個 薄切り
鶏の胸肉(もも肉) 1/2(約100 g) 薄切り
三つ葉
卵 2個
ご飯

特別な器具: 親子鍋と蓋

作り方:
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.
私の親子鍋と蓋は100円ショップでそれぞれ100円で買ったものです。

6 comments:

  1. 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!

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  2. 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).

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  3. 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¥.
    親子丼は私の一番の食べ物ですよ。

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  4. 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!

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

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

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