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Bob & Angie＞ Recipe
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Dashi
Mitsuba
Mirin |
Basic Recipes
Oyako donburi (Chicken and egg on rice)
Ingredients (for 4 servings)
4 cups cooked rice, 160 g chicken thighs or chicken breasts, 2 medium sized onions,
10 stalks of mitsuba (trefoil), 6 eggs, tsuyu (1 cup
dashi , 2 Tablespoons of sugar, 4 Tablespoons of mirin
, 6 Tablespoons of soy sauce) |
| Tamago-toji
nabe |
Preparation:
- Cut chicken into bite-size pieces.
- Peel onions, cut in half and into thin slices.
- Cut roots off mitsuba, Cut into 3-cm length pieces.
- Break eggs into a bowl with the tips of chopsticks, draw the
letters Z on the bottom so that eggs don't foam.
- Make tsuyu mix.
How to make:
- Divide topping into four servings, make one by one.
- In a shallow pan (tamago-toji nabe) put the soup for
one person, heat up.
- Spread the onions over the soup. On top of that, put the chicken
meat. Cover the pan and simmer. When the chicken is cooked, pour
the eggs slowly and evenly over a pair of chopsticks. With chopsticks,
gently break up eggs further in order to absorb. Shake the pan
so that it will not burn.
- Put rice into bowls.
- When the mixture is 80% cooked spread mitsuba on top.
Turn off the fire soon, so that mixture is not overcooked.
- Put mixture on top of rice, gently.
When making 4 portions at once, use a large shallow flat botttomed
pan. |
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| In a shallow pan put
the soup for one person, heat up. |
Pour the eggs slowly
and evenly over a pair of chopsticks |
Put mixture on top
of rice, gently. |
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Hints
 How to make dashi
How to cook rice
[ Japanese ] |
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