Chicken and egg on rice (Oyakodon) (serves 1)
Put Toshiyaki sauce and water in a pan.
Place all vegetables in the sauce and keep simmering the sauce until onions are cooked. Then, add diced chicken, keep simmering. Cook chicken to about 80%. Beat an egg roughly Pour the beaten egg over chicken and vegetables As soon as finish pouring the egg, sprinkle shallots on top and put a lid on over the pan and cook the egg. At this stage, if there is too much sauce left in the pan, remove some otherwise the rice gets too soggy and it would not be nice. Chicken, egg, vegetables and all should be "1 piece" and be able to slide it off on the rice. Optionally, add nanami togarashi for a hint of spiciness. |