How to cook Japanese oyakodon home

Oyakodon for Japan - is like pizza for Italy. Despite the exotic name, it is just a bowl of rice with meat of chicken and egg. Give zest to the dish a few traditional ingredients and unusual cooking technique that is easy to reproduce at home.

Ingredients:

• 300 ml broth dashi;
• 1 tablespoon soy sauce;
• 2 tablespoons sake;
• 170 g of onion;
• 340 g of chicken meat;
• 3 green onions pen;
• 4 eggs;
• boiled rice to feed;
• sugar to taste.

The cooking process begins with the preparation of broth. At the core lies oyakodon dashi broth, which can be found on the shelves of any large supermarket in the department with products for land without problems. Dissolve the powder by following the directions on the package, pour it into a thick-walled pan and place on fire. In the boiling dashi pour soy sauce, add a little sugar and sake. Some people prefer to add instead of sake mirin, which is, in fact, is an analogue of a sweet sake. If you buy neither one nor the other is not possible, then as a last resort, you can use a simple dry white wine or rice vinegar, adjusting the amount of sugar to taste.

As soon will reach the liquid to a boil, add the half-rings of onion and reduce the heat. Then let the onions for about 5 minutes, until it becomes noticeably softer.

To add the onions thin strips of chicken meat. It can be used as the hips, and fillets. The main thing - to cut the meat really thin that the pieces were ready in 3-5 minutes. Then try the soup, estimate the amount of soy sauce and sugar. The soup should be sweet and salty.

While the chicken on the plate, beat four eggs, a couple of pre-separating yolks and put them aside. Add to the chicken half the green onions and then pour the beaten eggs on top, spreading their sticks as evenly as possible.

Eggs in oyakodon - a key ingredient. They are adjusted to half cooked and very dish is served with raw egg yolk, so be sure to use only the product from trusted manufacturers or eggs that have passed pasteurization.

Despite the traditional supply of eggs in the form of a half-baked, you can keep an omelette on the plate indefinitely, bringing it to preferred doneness.

Put the omelet over rice. In addition to the omelet in a pan to stay more and broth, which is impregnated with rice.

The next step is still up to you: make a small notch in the center of the dish and pour in to a crude yolk. Before serving dish residues supplement chopped green onions (traditional version - greens Mitsuba) and chili pepper flakes.