Recipe Dedication: Leon's Oyako Donburi

FINALLY A COOK POST!

Okay,This post is dedicated to my one of best buds, my junior, my awesum hair color bud, LEON TAI!
Here's to you Bro!

Before I start, here's Wiki's take on oyakodon.


Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. Proportions vary, but usually there is three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
To make oyakodon, cut chicken and other ingredients into bite-sized pieces. Heat ¼ cup simmering sauce in a small frying pan. Add chicken (and sliced onion, if desired) and simmer until the chicken is cooked. Then add scallions and other ingredients. When all ingredients are cooked, slowly pour 1–2 lightly beaten eggs evenly over the whole dish. When eggs are nearly cooked (edges set), slide the topping from the pan onto hot cooked rice served in a large bowl. The hot rice will finish cooking the eggs.
Several other Japanese dishes pun on the parent-and-child theme of oyakodon. Tanindon (他人丼?), literally "stranger bowl", is otherwise identical but replaces the chicken with beef. A dish of salmon and roe served raw over rice is known as sake oyakodon (鮭親子丼?).

Now the real thing starts!


Oyako Donburi - Serves 1-2
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Sauce:
3 Tablespoon light soy sauce
1 Teaspoon distilled vinegar
2 Teaspoon mirin
1 Teaspoon Sake (optional)
2-3 Tablespoon sugar
1/2 cup hot water

Toppings:
100g Chicken Fillet, diced
half an onion, sliced
any vegetables you like
1-2 egg

1 bowl of rice




Instructions!
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Sauce:
S-1. Add all the condiments together and mix well!

Cook:
C-1. Heat a pan up and oil it.
C-2. When the oil heats up, add onions and saute the onions until translucent
C-3. Add chicken and brown the meat
C-4. Add in other vegetables, (I went with asparagus!:3)
C-5. Add the sauce in and gently bring it to a light boil.
C-6. Swirl in the beaten egg and let it cook for another 2 minutes.
C-7. Top your hot bowl of rice with the oyako topping.

Voila! you're ready to nom down in this fast and hearty meal!

This was actually one of the first few things that my late father has taught me since late primary school so that me and my brother would be able to cook and eat when no one else was home. My dad would actually dice the chicken, slice the onion, make the sauce and put them in separate containers and pop them in the fridge, ready to cook anytime. Dad's sauce was always by 'feeling' and own taste preference, ever since I've been making this sauce by 'feeling' but I figured if I were to make into a cook post, I would have to list down the measurements. hahaha!

With Much Love,
Sheila <3