Japanese Food

For lunch today, I made oyakodon, partly because I got some mitsuba leaves in a planter box.

Ingredients for 1 serving:
1 tbsp soy sauce
1 tbsp mirin
70 ml dashi (70 ml water + 1/10 tsp instant dashi)
Dashi, soy sauce, and mirin ratio of approx. 4:1:1
1/4 onion, thinly sliced
1/2 (approx. 100 g) chicken breast (or thigh), thinly sliced
2 eggs
Cooked rice

Special equipment: Oyako nabe and lid

1. Put dashi, soy sauce, and mirin in an oyako nabe, bring to a boil, add onion and chicken, and simmer for 3 min.
2. Put some hot rice in a donburi, and set aside.
3. Beat eggs very lightly, add to the nabe, put on the lid, and simmer over high heat for 30 seconds to 1 min., depending on how runny you want your eggs to be.
4. Transfer the contents of the nabe to the donburi.
5. Garnish with mitsuba.

しょう油 大さじ1
みりん 大さじ1
出汁 70 ml(水70 mlに出汁の素を小さじ1/10)
玉ねぎ 1/4個 薄切り
鶏の胸肉(もも肉) 1/2(約100 g) 薄切り
卵 2個

特別な器具: 親子鍋と蓋

1. 親子鍋に出汁、しょう油、みりんを入れ、沸騰させ、玉ねぎ、鶏肉を足し、3分間煮る。
2. 丼にご飯を入れ、置いておく。
3. 卵をとても軽くとき、鍋に入れ、蓋をして、30秒~1分(卵をどの程度固めるかにより異なる)強火で煮る。
4. 鍋の中身を丼に移す。
5. 三つ葉を添える。

My oyakonabe and lid were bought for 100 yen each at the 100-yen shop.

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