While out celebrating my belated birthday dinner a few weeks ago, I got to talking with my step mother about Japanese cuisine. I pondered out loud to her what my next dish should be, and she, having very dark humor, said “chicken and egg”. Now, for those unfamiliar with Oyakodon, it is type of donburi (rice bowl dish). The reason why i find this particular dish amusing is because in a very poetic way, it alludes that the Mother and Child (chicken and egg) will be together. FOREVER.
Now, if that isn’t the most brutal thing you’ve ever heard, I don’t know what is. So without further adieu, let’s get metal. JAPANESE STYLE.
For variation, there is also a spinoff dish where instead of using chicken, you use Beef. This dish is aptly named “stranger bowl” (Tanindon)
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
1/4 cup soy sauce
tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
Begin by preparing your rice (see here)
Place the chicken in a nonstick skillet with a lid, and cook / stir over medium heat until the chicken begins to brown, about 5 minutes.
. Stir in the onion, and cook until the onion is translucent (about 5 more minutes).
Pour in the stock, soy sauce, mirin, and brown sugar. Stir to dissolve the sugar.
Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Here you can either cover with a lid and let the eggs steam, or scramble them. I chose to scramble.
Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
I hope you feel more metal than ever before, I know I do.