Cooking Mummy Recipe: Oyako Don

Another of my favourite .. yummy Oyako Don.

One of my earliest recollection of Oyako Don was eaten at the then Tampines DBS Centre where there was a Japanese restaurant at its Basement. That was way back then. Those days, Japanese food was still not the "In" thing , where most of the innocent people like me (I hope so), always thought that Japanese food was all raw. I was pleasantly surprised to find cooked chicken rice (the Japanese version).

Till this day, I still love eating Oyako Don (Chicken) and Mr H still loves his Katsu Don (Pork). Am I glad that we both seek to keep Mother Nature's poultry in-balance ! hehe..

Here's my attempt to make this gluey eggy chicken rice with all the onions that goes along with it.. I love it when the eggy sauce covers the rice entirely and seeps through the rice.

Can't stop drooling even as I am writing and looking at these pics !

It's simple to make.. unbelievable.

What is required
6 bowls of cooked rice
4 big thigh drumstick chicken, cut small cube sizes
2 tbsp oil
2 big onion, sliced
6 eggs, lightly beaten , 1 egg for each bowl of rice

Toasted Nori (seaweed)

Marinate

1tbsp corn flour
2 tbsp soy sauce
2 tbsp mirin
3 tbsp oyster sauce
2 tsp sugar
A pinch of salt

Seasoning:
1 tbsp mirin
1 tsp soy sauce
3 tbsp oyster sauce
2 cup water (depends on preference for liquid consistency)

How to Do it
1. Add the marinate sauce to the chicken pieces and rest for 15 minutes.
2. In a wok, fry the onion for 2 mins.
3. Add all chicken bites until cooked.
4. Add in the seasoning sauce and 1/2 cup water for 5 minutes and simmer for 2 mins and turn off fire.
5. Set aside cooked chicken. Divide the chicken into 6 equal portions
6. For each divided portion of chicken, saute with 1/4 cup of water in the wok and add in 1 lightly beaten egg on top of chicken and do a quick stir
7. Scoop chicken, onion and egg mixture onto the bowl of rice
8. Repeat step 6 to 7 until all bowls of rice has been completed
9. Sprinkle Seaweed on top of rice and serve.