Chicken Katsu Oyakodon
Today’s blog entry is one that has been featured in this blog before.
Presenting a recipe a second time could only mean two things :
1. You botched things up so badly in your first trial, that you felt the need to right your blunders in order to redeem yourself as an progressing substandard cook instead of a total schmuck. ( That’s me!)
2. The recycled recipe didn’t do too badly in its first round that you didn’t mind taking the same pictures, and describing the same scenes for the second time on your blog.
I am glad to report, that the latter applies to this situation.
The Chicken Katsu Oyako-don was first published HERE.
But instead of making the chicken katsu from scratch, I decided to go easy this morning by using frozen, ready-made chicken Karaage.
Just like frozen fish fingers, these chicken pieces have been pre-flavored and pre-breaded.
All I had to do was to drop them into hot oil and watch as they turn golden brown.
Between the instant frozen fried chicken and the very few sauces involved made cooking such a breeze this morning.
If you are unfamiliar with Japanese sauces, here is what i used:
Yup, just these three.
Mirin, Soy Sauce and Dashi Powder.
Sautee some onion, dump in these three seasonings, dump a few beaten eggs, and voila!
That’s your oyako-don broth all ready to go!
Now, scoop some rice ( I used Japanese sushi rice) onto a bowl,
place a couple of fried chicken,
Then ladle some of that broth over the chicken pieces.
Garnish with a bit of spring onions,
And you’re good to go!
And of course, let’s not forget the chopsticks.
Chicken Katsu-Oyakodon Recipe
Yield: 2 servings
2 cups of cooked white rice
About 8 Pieces of ready made frozen chicken karaage
1/2 cup dashi (I used 1/2 tsp of dashi powder dissolved in 1/2 C of water)
2 tablespoons soy sauce
1 1/2 tablespoon mirin (I preferred my broth to be sweeter, and ended up dribbling about 2TBS instead of 11/2)
1/2 onion, thinly sliced
1 teaspoon oil
3 eggs, lightly beaten
sliced green onions for garnish
2. Heat up oil to 375˚F in a frying pan. Shallow fry chicken in batches until golden brown and cooked. Drain on paper towels and set aside while you cook your onions and eggs.
3. Heat a teaspoon of oil in a sauce pan on medium-high heat. Add the onions and pan-fry until cooked and soft, but not brown. Add the dashi, soy sauce, and mirin and turn the heat to high. When the mirin mixture comes to a boil, add the eggs and turn the heat off and cover the pan so the eggs cook in the residual heat for about 3-4 minutes.
4. Fill rice bowls and place chicken pieces on top. Scoop soft omelette and dashi broth onto the chicken and rice. Garnish with green onions. Enjoy!