With the bad haze in Singapore, my family is staying indoors to shelter ourselves from the bad smell of the smoke. So what are we doing during our weekends? Cooking Oyakodon.
Oyakodon, my favourite Japanese rice bowl or donburi, is a commonly seen chicken and egg rice in many Japanese restaurants’ menu in Singapore. Oyakodon literally means parent and child bowl. The slices of chicken represent the parent while the egg represents the child. As for the history and origins of this rice bowl, I know nothing about it but I can tell you that when the rice is topped with chicken and egg, it is a mouth-watering meal.
Traditionally, the Oyakodon requires a special sauce that consists of Dashi, flavoured with soy sauce and Mirin. Dashi is Japanese broths which it’s ingredients are sea kelp and bonito flakes and it is used to make popular dishes like miso soup. Like Sake, Mirin is an alcoholic condiment and is used in many Japanese cuisines like the cooking of seafood to get rid of the fishy smell and making sauces like teriyaki sauce.
Today, I am making Oyakodon but I ain’t making any Dashi soup and use the alcoholic condiment, Mirin. I purchased a box of 4 packs of Dashi powder, specially made for Oyakodon rice bowl from Cold Storage located at Plaza Singapura. From the packaging content list on the box, this powder has no monosodium glutamate, or MSG in short, added inside it. In case you don’t know what MSG is, it is a food taste enhancer which is commonly found in fast foods and processed foods like chips and sauces. Having too much MSG does have an intense thirst for side effects. Without any Mirin used in my Oyakodon rice bowl, I am making this dish “baby-friendly” for my son.
Serving size: 2 persons
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients:
1. 2 chicken thighs, rinsed and patted dry.
2. 2 eggs
3. 1 large white onion
4. 200ml of water
5. Some soya sauce for taste
Directions:
1. Remove the outer skin and slice the onions.
2. Remove the chicken bones from the thighs.
3. Pour the 200ml of water into the wok until boil.
4. Add the slices of onions and boil until the onions are transparent.
5. Add the Oyakodon powder and slowly stir until the powder is completely dissolved.
6. Add the chicken meat into the stew and allow it to simmer for 10 minutes.
7. When the chicken meat is well-cooked, slowly add the unbeaten eggs into the stew. If you are cooking for children, make sure the eggs are well done with the egg white and yolk are firm.
8. Add some soya sauce for taste.
9. Topped it onto the rice.
This is a really quick and simple to make Japanese cuisine. Thanks for reading my blog!
