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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)

1. Cut chicken into bite-size pieces.
2. Peel onions, cut in half and into thin slices.
3. Cut roots off mitsuba, Cut into 3-cm length pieces.
4. Break eggs into a bowl with the tips of chopsticks, draw the letters Z on the bottom so that eggs don't foam.
5. Make tsuyu mix.

How to make:

1. Divide topping into four servings, make one by one.
2. In a shallow pan (tamago-toji nabe) put the soup for one person, heat up.
3. 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.
4. Put rice into bowls.
5. When the mixture is 80% cooked spread mitsuba on top. Turn off the fire soon, so that mixture is not overcooked.
6. Put mixture on top of rice, gently.

When making 4 portions at once, use a large shallow flat botttomed pan.

How to make dashi
How to cook rice