Oyakodon
Oyakodon (親子丼) is one of the most popular traditional dishes of Japanese cuisine. The name literally means "parents and children" and refers to the main ingredients: chicken and eggs. This preparation belongs to the donburi category, that is the dishes that should be served in a bowl with a steamed rice base. Making oyakodon is very simple and fast, which is why it is frequently made at home and consumed with the family. Oyakodon was born in the still active Tamahide restaurant, located in Nihonbashi, Tokyo. Opened in 1760, it introduced this famous dish to the menu in 1891. If you have to prepare this recipe for several people, I suggest you make one omelette at a time, because dividing it and pouring it on the plate could be uncomfortable. If you don't have granular dashi at home, you can make it yourself from scratch, if you don't have the ingredients, then you can use plain natural water. Important: for the perfect result of this dish you must strictly follow the time indications illustrated in the recipe, otherwise the omelet will remain liquid or dry too much. INGREDIENTS -1 portion of steamed rice - 2 lightly beaten eggs - 100 gr of chicken breast cut into 3x3 cm chunks - 100 ml of dashi broth (or water and granular dashi, or natural water) - 1 teaspoon sugar - 1 generous spoonful of mirin - 1 generous spoonful of soy sauce - 1 spring onion or leek or white onion - 1 sheet of nori seaweed cut into strips
PREPARATION - Cut the white part of the spring onion (or leek, or white onion) diagonally and insert it in a small pan with the dashi broth and bring to the boil. - Add chicken, mirin, sugar and soy sauce. Cook the chicken completely. - Pour the beaten eggs into the pan and cover with a lid. Count up to 30 seconds, then immediately remove the lid. - After 30 seconds, remove the lid and cook for no more than 1 minute, then turn off the flame. - Arrange the steamed hot rice in a bowl and pour the chicken omelette over it, perhaps using a spatula. - Garnish with strips of nori seaweed and the green part of the finely chopped spring onion.
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