Oyakadon (chicken and egg bowl)
DOWNLOADABLE RECIPE CARD AVAILABLE BELOW. CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Chicken maryland fillet
Kombu tsuyu sauce
PANTRY STAPLES: White sugar
ALLERGENS: Wheat, soy, sesame, lactose, egg, fish, onion, yeast
SPECIALISED EQUIPMENT: Small frying pan
1. Prepare the ingredients: Wash the vegetables. Thinly slice the white onions. Finely slice the spring onions on the diagonal. Cut the chicken into a 1.5cm dice.
2. Cook the rice: Cook the rice in a rice cooker according to manufacturer instructions, or use the following method. Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 10 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice through a sieve. Divide the rice between each serving bowl while you prepare the individual oyakodon.
3. Cook the oyakodon: Combine the dashi, kombu tsuyu sauce, ½ a cup of water per person and ½ a teaspoon of sugar per person in a bowl. Mix to dissolve the sugar. Break the eggs into another bowl and mix well. Place the sauce mixture, white onions and chicken in a saucepan. Bring to the boil. Reduce heat and simmer gently for 5 minutes or until the chicken is cooked through. Using a spoon, skim any scum that may form. Add the chinese broccoli. Cook, covered, for an additional 1-2 minutes to soften the broccoli stem. Remove the broccoli from the pan. Remove the saucepan from the heat. Place a serve of the chicken, sauce and onion in a small saucepan. Gently bring it to a simmer. Drizzle a serve of the egg over the chicken. Cook, covered, for 2 minutes or until the egg is done to your liking. Gently slide the oyakodon onto the rice.
4. To serve: Top each serving of the oyakodon with the spring onions and the chinese broccoli. Sprinkle with the togarashi.