Food From Home

Cooking at home for fun, health and frugality!

Oyakodon

Oyakodon is a Japanese dish of chicken and egg simmered in a dashi stock served over a bowl of rice. It is not complicated to make. I used this recipe-> http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm

4 cups steamed rice
3/4 lb chicken thighs or chicken breasts, cut into bite-size pieces
1 onion, thinly sliced
1 2/3 cups dashi soup stock
7 Tbsp soy sauce
4 Tbsp mirin
3 Tbsp sugar
4 eggs
nori dried seaweed *optional

Put dashi soup stock in a large skillet and put on medium heat. Add soy sauce, mirin, and sugar in the soup. Put chicken and simmer on low heat for a few minutes. Add onion slices and simmer for a few more minutes. Lightly beat eggs in a bowl. Bring the soup to a boil, and pour the eggs over chicken and onion. Turn the heat down to low and cover with a lid. After about one minute, turn off the heat.

Serve steamed rice into individual deep bowls, then serve simmered chicken and egg on top of the rice. Sprinkle strips of dried nori on top if you would like.

Since I live in a small town in Kansas, I ordered a jar of Hon-Dashi bonito fish stock granules off the internet. There were no instructions on my bottle on how to use it which was kind of curious and irritating. I found a ratio of 1/2 tsp to 2/3 c water on the internet and went with that.

Verdict:
Amethesto opted out of eating this. She complained about it having a strong fishy smell.
Hagbard had two bowls of it and thought it was great.
I wanted to like it but I couldn’t even eat half of my serving. It was super salty from all the soy sauce. I started feeling unwell at dinner so it just wasn’t appealing to me.
I’ve looked at other recipes now that use just 1-2 T of soy sauce and I bet that would be more pleasant. So if you use this particular recipe I’d recommend using less soy sauce.

From my home to yours,
Lounmoun

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