Tomato Oyakodon (Chicken and Egg on Rice)
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Ingredients (Serves 2)
- 500 g cooked rice (warm)
- 1 tomato (160 g)
- 1/2 chicken thigh (160 g)
- 3 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1/4 bunch mitsuba
- 150 ml dashi
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- Sansho pepper, as needed
Remove the stem from the tomato and scald to peel. Cut across in half and remove the seeds. Cut into 1.5 cm cubes.
Removing the seeds reduces the acidity of the tomato and prevents it from becoming too mushy.
Cut the chicken into 2 cm cubes. Blanch in boiling water. Once the color has changed, place in cold water. Drain.
Blanching removes the odor of chicken and results in a light taste.
Cut the mitsuba into 3 cm lengths. Beat the eggs.
Pour [A] into a frying pan and heat. When it comes to a boil, add the chicken and cook until it's done. Add the tomatoes and simmer for a minute. Pour the egg over the chicken in a circular motion and stir briefly. When the center starts to bubble and is half done, turn off the heat and cover with mitsuba. Place a lid on top and steam for 30 seconds.
Slowly pour the egg over the chicken and tomatoes, starting in the center of the frying pan.
Scoop the rice into individual bowls. Place the chicken, egg and tomato mixture on the rice, and sprinkle on sansho pepper to taste.