Japanese comfort food

by KarinJosefina

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.


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.

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