Monday, August 5, 2013

One-dish dinner: Oyakodon

I love 1-dish meals! They are easy, fast and usually healthy and satisfying too. It also helps that it means there are less dishes to wash. Today's dinner is a chicken, egg and mushroom rice bowl. It's meant to be a Japanese dish but I did not have some of the ingredients and just substituted with available sauces which still tasted pretty darn good if I may say so myself. It cooked up in less than 30 minutes; Hubs and me both cleaned out our plates in 10 minutes! A dish that I have to note here for future reference.

Ingredients (Adapted from here)
Serves 2
3/4 cup of uncooked Japanese rice - soak for 30 minutes before cooking in rice cooker
4 tablespoons Mirin (I don't have sake so used more mirin versus original recipe)
1 tablespoon Jap soya sauce
3/4 tablespoon sugar
3/4 cup water mixed with 1 teaspoon concentrated chicken stock (I didn't have dashi stock so used Maggi)
1 big onion, sliced
2 chicken thighs, cut into pieces
1/2 cup sliced white mushrooms
2 eggs, do not beat, only use chopsticks to swirl the egg yolks around 2-3 times to lightly break them
handful of coriander, chopped

Add mirin into a large heated saucepan; it will simmer up very quickly.
Add soya sauce, sugar, water and stock, bring to boil.
Place onions into the mixture then place chicken on top. Cover with lid and let it boil over medium-low heat for 10 minutes.
Add mushrooms and simmer another 3 to 5 minutes until when the onions are soft and the chicken are almost cooked.
Slowly let the eggs flow into and around the pan to set almost fully.
Add coriander, simmer 1 more minute and remove from heat.
Spoon over cooked sushi rice, pour all remaining sauce in too. I find that the rice soaks up the sauce and is plump and juicy!

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