Japanese omelet with rice and chicken "Oyakodon"
66 30 минут 2 порции
Oyakodon — a kind of traditional Japanese dishes donburi, which is a circular bowl with rice, supplemented with various ingredients, from pork or beef to eel. According to the source, oyakodon invented in Osaka around 1900, giving the rice the chicken pieces with spring onion and the Bay of their egg. The name of the dish literally means in Japanese "mother and child".
Ingredients for Japanese omelet with rice and chicken "Oyakodon"
- Figure - 0,5 stack.
- Chicken egg - 3 PCs
- Chicken breast - 1 piece
- Onion - 1 piece
- Soy sauce - 6 tbsp.
- Sugar - 1 tbsp
- Water - 1 Cup.
Step by step instruction of cooking Japanese omelet with rice and chicken "Oyakodon"
Basmati rice Mix TM "Mistral", or any other boiled in salted water in the ratio 1:2, within 15 minutes after boiling before the rice will absorb all the moisture. Rice can take a little less, but we love rice and so this amount into two portions.
While cooking the rice, the chicken breast cut arbitrarily, but not small, in order when roasting it does not become dry.
Cut onion into thin half-rings.
In a cold frying pan, pour 6 tbsp of soy sauce and put on medium heat. Bring to a boil.
Once soy sauce has boiled add to it the onions and sugar. Simmer for 3 minutes over medium heat.
To the onions add the chicken and fry it for 4 to 5 minutes on high heat, but avoid overcooking.
Eggs, beat with a whisk. Do not add salt, since soy sauce has enough salt.
Evenly cover the egg mixture on the chicken. Reduce the heat, cover it, not interfere. Fry for 4 minutes until a clutch of eggs. Omelet is very tasty.
In a plate spread the rice quantity according to your taste.
On top of the stacked rice omelet. I cut into segments. Sprinkle with green onions or your favorite herbs.