Oyakodon
Elena DugganIngredients:
- 4 chicken thigh fillets, organic free range
- 1lge White onion, halved then finely sliced
- 4lge Eggs, organic free range
To Season / Sauce
- 150g Dashi
- 50g Ponzu (Obento)
- 50g Mirin (Obento)
- 50g Sake (Obento)
- 50g Tamari (Asian Inspirations)
- 25-50g Xylitol
To Serve
- 500g Cooked, Japanese short grain rice (Asian Inspirations)
- Spring onions, finely sliced
- Shichimi Togarashi, (seven spice) (Asian Inspirations)
- Pickled ginger (Obento)
- If available – Mitsuba, leaves only (Japanese parsley, similar to flat leaf parsley in flavour)
Method:
- Mix all seasoning ingredients together in a small jug until thoroughly combined and dissolved, then set aside.
- Crack and beat eggs into a small bowl, set aside.
- Slice each chicken thigh into 6-8pieces, set aside.
- Place onion in a medium size, non-stick frypan, and cover with half the seasoning, bring to a gentle simmer. Place chicken pieces on top. Cook for 1-2minutes, before turning chicken pieces, then place a lid on and cook for a further 5-6 minutes. Remove lid, and turn chicken pieces again.
- Whilst mixing, gently pour the eggs over the chicken and onion mix, in and around all the pieces, starting in the centre and working your way outward. Replace lid and cook for a further 2minutes, or until egg is just set. A small amount of jiggle is fine, cook to desired firmness.
- Sprinkle over greens of choice and remove from heat.
- Divide rice among bowls, and gently place portion on top of rice.
- Serve with additional seasoning as desired, togarashi and pickled ginger.
Notes
- This dish translates to Parent and Child Donburri (chicken and egg rice) and is a classic, comfort food dish in Japan.
- One pan / pot – minimal clean up.
- Common main ingredients, sauces easily sourced in Australian supermarkets.
- No oil, light meal.
- Ready in less than 30 minutes.
Health Notes:
- Gluten free
- Refined sugar free and low fructose
- Dairy free
- Nut free
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...
