Japanese comfort food

by KarinJosefina

chopsticks-manners
Easy living
is a magazine that I love in an almost unhealthy way.
It is smart, stylish and full of tips and thoughts that really
improve every day life. So I was very pleased when a recipe taken
from the same turned out to be so darn good.

Okayodon means “mother and child” and is a mild and tasty dish
that combines chicken and egg.

I didn’t have Mirin och dashi so I used what I had at home;
teryaki-sauce, chicken stock and rice-vinegar (but I skipped the sugar,
it would have been too sweet otherwise). I also added some Tamari soy sauce,
sliced chili and finely sliced cabbage.

Okayodon

400 ml dashi stock

125 ml say sauce

4 tbsp mirin

2 tbsp sugar

1 onion halved and thinly sliced

4 chicken thighs
(or 2-3 chicken breast fillets or 400-500 g of chicken thigh fillets)

4 eggs, lightly beaten

To serve

Steamed rice (preferable sushi)

Finely sliced spring onions or pea sprouts

How to

  1. Pour the dashi stock into a medium sauce pan and bring
    almost to the boil.  Add the soy sauce, mirin and sugar
    and stir to combine.  Add the onion and chicken and simmer
    gently for 5 minutes.
  2. Increase the heat, bring to the boil and gently pour in the beaten eggs.
    Cover the pan, reduce the heat to low and cook for 2 minutes.
  3. To serve, divide the rice in narrow serving bowls,
    spoon the chicken and egg broth over.
    Serve with sprinkled sliced spring onions.

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The recipe is originally from Bill Grangers cookbook Feed me now.