Oyakodon seems to be a popular dish even outside Japan!
Here is a simple, healthy and light version with Koyadofu!
Before reading the ingredients, check:
INGREDIENTS: For 2 people
-Koyadofu: 3 sheets
Garlic chives (simplified Chinese: 韭菜; traditional Chinese: 韭菜; pinyin: jiǔcài, also 韮菜) are also known as Chinese chives, Chinese leek, ku chai, jiu cai, Oriental garlic chives or, in Japanese, nira (kanji: 韮; hiragana: にら; katakana: ニラ); in Kapampangan it is known as Kuse/Cu-se; in Korea known as buchu (부추), sol (솔), or jeongguji (정구지) or in Vietnamese, hẹ.
-Nira/Garlic Chives/Chinese Chives: as appropriate
-Dashi/Japanese soupstock: 300 ml/cc
-Sugar: 1 tablespoon
-Soy sauce: 3 tablespoons
-Mirin/Sweet sake: 3 tablespoons
-Two bowls of freshly steamed plain rice
-In a pan pour the dashi, sugar, soy sauce and mirin. Heat slowly (avoid boiling) to dissolve and belend all the ingredients.
-During that time, if the koyadofu is dry soak it in lukewarm water until soft. Press water out of it. Cut it in pieces the size of your preference. Slice the onion fairly thin. Cut the nira into 5~7 cm long pieces.
-Drop the onion and koyadofu in the pan and cook on a samll fire for 5 minutes on medium-low fir.
-Drop the nira in the bowl and cook for one more minute on a low fire.
-beat the egg and pour delicately over the vegetables in the pan. When the egg is cooked (still a bit soft), pour the whole over two bowls of freshly steamed rice.
Easy, isn’t it?
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