Thursday, April 25, 2019


The other night for dinner I made some oyakodon (literally parent-child bowl because it uses chicken and egg) to use up some rice that I had in the freezer.

I adapated a recipe from sirogohan...makes 2 servings

160 grams chicken thigh, deboned and cut into bite sized pieces.
sliced onion
4 tablespoons dashi (liquid stock)
4 tablespoons mirin (sweet rice wine)
2.5 tablespoons shoyu (soy sauce)
2 teaspoons sugar
2 eggs

In a non-stick pan, put the chicken and onions
Add the liquid ingredient and sugar and turn the heat on to medium
Cover and cook for about 3 minutes
Scramble the eggs with a little milk and pour half over the chicken and onions
Cover and cook for about a minute
Then add the other half of the scrambled egg
Cover and cook for about a minute
When the egg is cooked to your liking, spoon over rice
Serve with your favorite greens.

NOTES: this was super easy and delicious.

I served this with some sugar snap peas and a salad.

It was a nice way to use up rice that I had in freezer...I'd make this again.


Anonymous said...

another one of my favorites!
If I want to get fancy, I add shiitake, kamaboko, and takenoko, then sprinkle kizami nori before serving. But mostly, just simple chicken and onions!v

K and S said...

ooh your version does sound fancy V!

Take care!

jalna said...

OMG, your peas!! How cute izdat!!

K and S said...

Jalna, glad you like it :)

Take care!

Rowena said...

I had never heard of rice being in the freezer, but only because any leftovers in our house (rarely) get tossed to the noisy blackbirds.