Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

Name: Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs; 1 small, cut into wedges ★ Onion; 1 dash: cut into thin rectangular slices ★ Carrot; 2 ★ Dried shiitake mushrooms (rehydrated and sliced); 1 dash, cut into small rectangular slices ★ Kamaboko; 1/2 ★ Chicken thigh meat; 1 dash Mitsuba or green onion; 1 Plain cooked rice (as much as you like); 3 tbsp or more to taste, Mentsuyu; 1 tbsp Soy sauce; 2 tsp Mirin; 1/2 tsp Sugar; 1 tbsp Sake; 1 tsp Dashi stock granules; 2 shakes Umami seasoning; 200 ml Water; 1 pinch Salt (to adjust the seasoning after tasting)

cookpad.japan @cookpad_jp

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.

The chicken isn't stir fried, it's just simmered in dashi stock from the start.
The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.

cookpad.japan @cookpad_jp

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.

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Ingredients

2 servings

2Eggs
1small, cut into wedges ★ Onion
1dash: cut into thin rectangular slices ★ Carrot
2★ Dried shiitake mushrooms (rehydrated and sliced)
1dash, cut into small rectangular slices ★ Kamaboko
1/2★ Chicken thigh meat
1 dashMitsuba or green onion
1Plain cooked rice (as much as you like)
Sauce
3 tbspor more to taste, Mentsuyu
1 tbspSoy sauce
2 tspMirin
1/2 tspSugar
1 tbspSake
1 tspDashi stock granules
2shakes Umami seasoning
200 mlWater
1 pinchSalt (to adjust the seasoning after tasting)

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Steps

1

Here are all the ingredients.
2

Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste.
3

When it tastes the way you like, add a little pinch of salt to nail the flavor.
4

When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute.
5

Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook.