Oyakodon (trust me; this is simple and not super-exotic)
For each serving:
1/2 cup chicken broth (if you have dashi, use it, but I can't imagine most people have dashi on hand; I don't)
1 1/4 tbsp mirin (sweetened rice wine; it's available in most large supermarkets)
1 tbsp sugar
2 1/2 tbsp soy sauce
1 small boneless skinless chicken breast or large thigh, cut into small pieces
1/4 cup chopped onion
1 egg, beaten
1-2 cups of cooked rice (I like Calrose for this recipe, but use what you've got)
Mix all of the liquid together and heat until simmering.
Add the chicken and simmer for a couple of minutes
Add the onion and simmer for a couple more minutes
Bring the broth to a boil.
Add the egg to the top of the pan, cover, and let it cook for one minute.
Take the cover off, turn off the heat.
To serve, put the rice in a deep bowl, and spoon the chicken/egg mixture over it.
Garnish with scallion if you want.
Re: Oyakodon (trust me; this is simple and not super-exotic) trapped: That sounds suspiciously like japanese hibachi. ::)
Re: Oyakodon (trust me; this is simple and not super-exotic) tara: [quote author=trapped link=topic=33151.msg341121#msg341121 date=1155607564">
That sounds suspiciously like japanese hibachi. ::)
[/quote">
Hibachi = a grilling method. (Well, hibachi in Japan is a heating method. Hibachi in America is a grilling method.) No charcoal involved (no Benihana-style teppanyaki involved either). The chicken is basically poached.
Oyakodon = literally, "parent and child rice bowl." So called because it has both chicken and eggs in it. It's a pretty traditional Japanese dish. (My friend who spent a year in Japan was ecstatic when he found it on a menu here; Japanese restaurant menus in the U.S. tend to focus on sushi and other higher-end special-occasion foods, and not on what his host family cooked for him.)
(I'm on a Japanese cooking kick right now.)
