“Oyako”, as I mentioned before, means “Parent & Child” in Japanese, meaning the use of chicken and eggs in the same dish. As for “soboro”, it means a dish presented in the form of coarse powder.
When it comes to a chicken and egg combination one may expect an oyakodon which will be served as a kind of omelette containing fairly big pieces of chicken. But the Missus came up with an extra twist!
What she did was to use minced chicken and fry it in a soboro form with tomato sauce.
The egg soboro, which is no less than a type of Japanese scrambled eggs were prepared separately.
Having steamed the rice, she filled a box with it and covered the whole with chicken and egg soboro. She completed the design by separating the two with fresh cress and sliced black olives!
As for the side dish/box the Missus steamed various vegetables, most of them coming from her home garden, and served with a dip sauce!
Three types of potatoes (no sweet potatoes!), white, blue and violet, carrot, daikon, and green peas in their pod!
For more colors, fibers and vitamins she added lettuce and Ameera Rubbins Pearl Tomatoes.
As for the dip she mixed mayonnaise with miso paste seasoned with golden sesame seeds!
I took some mandarin oranges from her garden for dessert!
So healthy, yummy and fulfilling!
Who said I was a lucky man?
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