Oyako-don

If you pardon oyako-don's ironic name, you'll appreciate its yummy goodness. It was a quick cooking session for me as oyako-don is super easy to make. The result was delicious and of course, I made another big portion for leftovers :)

Here's my recipe for Oyako-don.

Ingredients:

- Chicken, preferably dark meat, 3/4 lb., chopped into bite-size pieces

- Onion, 2 medium or 1 large, sliced but not too thin

- Eggs, 3, beat well in a separate bowl

- Beni shoga, for garnish.

Seasonings:

- Shiro (white) dashi, 1/4-1/3 cup

- Water, 3/4 cup

- Chicken broth powder, 1 teaspoon or 1 cube

- Soy sauce, 1-2 teaspoons, to taste

- Salt, sprinkles to taste

- Optional: sake, 3-4 teaspoons

Shiro (white) dashi, so called because most dashi are a translucent brownish color and not pale amber as shown. Also, I'm just using this picture of Marukin Shiro Dashi as an example, so any brand from the local Asian store will work.

***Picture from Asianfoodgrocer.com.

Steps:

- Heat some oil in skillet, stir fry onions for a quick couple of minutes

- Add shiro dashi, water, chicken broth powder, soy sauce, and sake. Cook with onions for a few minutes.

- Add chicken, mix well to coat with sauce and cook on medium-low heat until onion is almost completely translucent

- Sprinkle in the salt to taste

- Pour beaten eggs evenly over cooking ingredients, staying away from the edge. Cover and allow the eggs to cook.

- Serve when eggs are slightly underdone, as in soft-boiled (or you can wait until they are completely done). Garnish with beni shoga.