Donburi Series - Oyakodon

Nowadays you can see donburi sprouting everywhere in the heartland food court and hawker centre with alluring signboard showing generous serving donburi at attractive prices as low as $3.50. For those who have tried it will say you don't get what you paid just like Mac Donald's fillet'o'fish burger's fish patties had shrunk so much that you could hardly taste any fish when you take a bite. I'm a donburi fan as it easy and fast to cook with everything in a big bowl and oyakodon is my favorite.

  Oyakodon

• 1 Chicken Thigh
• 2 Sprig of Spring Onion
• Oyakodon Season Mix (Available at Cold Storage or Mediya) or Chicken Stock
• 2 Tablespoon of Sugar & Soya Sauce (If you don't have Oyakodon Mix)
• 1 Bowl of Cooked Rice
• 1 Teaspoon of Wine/Mirin
• 1 Tablespoon of Cooking Oil
• 70ml of water
• 1 Egg
  

You can prepare the chicken thigh beforehand slice it to chunk of 4 - 5 or slice it thinly depends on your preference but for my case chunky is the way to go. Marinate the slice chicken thigh with 1 teaspoon wine or mirin and a dash of salt and put it in container in fridge. Chop the spring onion 5cm or finer depending on your preference. You can do this all beforehand to cut cooking time when you get back from work.


You can use a small frypan with cover or get the donburi pan with cover at Daiso at $4 (cover & pan). I got the Daiso donburi pan which is pretty unique as unlike normal frying pan the pan handle is upright at 90°. Heat up pan with tablespoon of oil and add in the chopped spring onion and fry for 1 mins. Once you smell the aromatic fragance of the spring onion add in the chicken and fried for another 2 mins then add in Oyakodon Mix and 70ml of water and cover with the donburi pan with the lid until it boils. For those who dun have Oyakodon Mix can substitute with 1 Tablespoon of Mirin mixed well with 2 Tablespoons of Shoyu and 2 Tablespoon of Sugar. The measurement can be adjusted according to individual taste.



Beat up the egg and gently lace it on top and cover with the lid and let it boil for 2 mins and open the lid to check. Depends on individual, oyakodon serve in Japan normally the egg is not cook fully as they prefer the egg to be a bit runny. My case I prefer it more well cook, once ready you take the pan off the stove and gently slide it on bowl of hot rice and the Oyakodon is ready for the taking.