Hit of Japanese cuisine – oyakodon: a simple recipe for an omelette with rice and chicken
If you are tired of the usual omelette, you can try to prepare a Japanese version of this hearty and tasty dish.
According to sources, oyakodon is not very ancient, but it is not a new dish of the cuisine of the Land of the Rising Sun.
It was invented around the beginning of the 20th century by throwing chicken pieces with onions onto rice and pouring an egg over them.
Oyakodon can be cooked not only with chicken, but also with beef. Some people even like the second option more. The Japanese version of the omelet is suitable not only for breakfast. It can be cooked for lunch and dinner.
The list of ingredients consists of:
- onions – 1 head;
- chicken fillet – 300 gr.;
- rice – ½ cup;
- chicken eggs – 3 pcs.;
- soy sauce – 6 tablespoons;
- sugar – 2 tablespoons;
- green onions – 20 gr.
Preparation
1. Peel the onion and cut it into thin half rings. Heat a frying pan over medium heat and pour in the soy sauce.
2. When the product starts to boil, add the onion and sprinkle sugar on top. Cook, stirring occasionally, for 2-3 minutes.
3. Cut the chicken fillet into small pieces. Do not chop it too much, the slices should remain juicy and dense.
4. Place the fillet in the frying pan and mix with the sauce. When the meat turns white on one side, carefully turn it over and simmer for another 3-4 minutes.
5. In a separate bowl, prepare the base for any omelette. Beat the eggs with a whisk until you get a homogeneous mixture. It is not necessary to add salt, as the soy sauce provides enough salt.
6. Pour the egg mixture into the frying pan. Cover the fillet evenly with the mixture. Cover the frying pan with a lid and cook for another 3-4 minutes. Do not touch the dish until the eggs are properly set.
7. Chop the green onions. Place a mound of warm, steamed rice on a serving plate.
8. Carefully place the omelette on top. Sprinkle the oyakodon with onions and serve hot.
