I always find that this don has such a sad name to it because 親子 means "Parent" and "Child". You get it?? Because the Parent is the Chicken and the Kid is the Egg!!! *bawls*
But my sympathy ends there because I love the combination of chicken and egg. HAHAHAH. I'm not sure how authentic my oyako don is because I have been substituting it with all Japanese stuff I can find at home. That's how real home cooked food is, isn't it? Working with what you have to finish the stuff you have in the fridge. And I love to make Dons at home because you cook everything in one pan and it saves me the trouble of washing so many dishes! Plus the boys at home always agree with rice. For a moment there, I was pretty tempted to make chicken rice, as in the Singapore chicken rice because the ginger smells so good! Once again, that's why I love to work with chicken because it is such a staple in my house. And I got mine from The Meat Club. Their delivery service really saves my lazy ass quite a bit.
There you go! Enjoy my version of Oyako Don. HAHAHA. I add Miso paste in whatever Japanese stuff I cook because I just love Miso. So you can omit it if you don't have that. Honestly, I bake more often than I cook. Baking is such a science, measurements to the batter must be specific and any changes will affect the end product in texture, taste etc. And you won't really know until the end when you remove your products from the oven. But cooking is different, it's fluid and flexible. You can taste your food along the way, make adjustments to it until it is to your liking. So just enjoy the cooking process, if you don't have any of the ingredients, just try to find substitutes or completely omit it. No sake? Add hard liquor then! HAHAHA. That's how I roll (;
OYAKO DON Feeds 4 hungry souls Prep time:20mins Cook time: 20 mins 3 cups of Japanese short grained rice Chicken Marinade 400g of chicken breast, sliced thickly (I got mine from The Meat Club ) 1 tbsp light soya sauce White pepper 1 tsp sesame oil 2 tbsp corn flour - Marinate chicken breast with all the ingredients above
Dashi 1 cup dashi (if unavailable, substitute with chicken stock) 1 tbsp sake 1 tbsp mirin 1 tbsp miso paste 1 tbsp soya sauce -Mix dashi ingredients together, set aside.
The rest 2 tbsp vegetable oil 1 medium onion, sliced 1 small ginger, grated 1 chilli, sliced 5 small eggs, beaten 1. In a medium-sized sauce pan, heat vegetable oil. Fry medium onion till brown, then add in grated ginger and sliced chilli. 2. Pour dashi into pan and bring the mixture to a boil. Over simmering heat, add in chicken and cover pan till chicken is no longer pink.
3. Then, slowly drizzle the beaten eggs over the chicken and onion. Cover the pan and cook the eggs till it is to your liking. 4. Remove from fire and slide the chicken and eggs into your bowls of rice. 5. Garnish with spring onion and sesame seeds.