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Ingredients

• Rice
• Steam rice beforehand.
• Oyakodon prepared with freshly steamed rice is miles ahead of reheated rice as far as taste is concerned!
• Chicken
• Choose breast or thigh chicken. It is up to you to use or discard the skin. I prefer to discard it, unless I deep-fry the chicken first.
• Eggs
• Choose the freshest ones as possible with large deep-coloured yolks.
• Vegetables:
• Thinly sliced onion to be cooked together with the oyakodon.
• A lot of people feel like adding other vegetables. Keep in mind they have to be cut thin and need to be fried.
• Fresh leaved greens for the final and important touch. My favourite is fresh trefoil. If not available, I use flat parsley or chopped leeks.
• In many regions they also add chopped dry seaweed for the final touch.
• Stock soup/sauce:
• You may use water, but dashi is a lot better. I pesonally use seaweed dashi. One might use chicken stock, too.
• I add a little soy sauce, sugar, Japanese sake and sweet Japanese sake/mirin.
• That is where improvisation and personal taste come in!
• You may season with salt and pepper, but bear in mind that soy sauce already contains salt, so easy on that one!

Description

Oyakodon Must Count As One Of The Top 5 As Far As Poplular Food Comes In Japan. It Is Easy To Prepare And Improvise With. Bear In Mind That Depending Upon The Region You Are In…

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