When we lived in Japan many years ago, oyakodon was one of my favourite comfort foods. It is a simple dish of chicken and egg cooked in a broth and then added to rice. The other day, we had lunch at Yume in Brunswick Street (read more here) and my Mum and I both had the soft tofu set. It was a wonderful surprise that the soft tofu dish was actually a tofu version of oyakodon. So I took on the challenge of recreating this deliciousness at home… and was surprised how easy and quick it is to cook! Great for breakfast, lunch or dinner. This recipe serves 2-3 people.
1 packed of medium/firm tofu
2 cups steamed rice (I prefer brown rice)
1 onion, thinly sliced
1 2/3 cups Japanese soup stock (aka ‘dashi’, see easy recipe here)
7 tablespoons of Tamari or wheat-free soy sauce
4 tablespoons of mirin
3 tablespoons of sugar
Garnish: sesame seeds, cut up pieces of nori (the seaweed your wrap sushi in)
1. Start cooking your rice.
2. Put dashi stock in a large saucepan/wok and put on medium heat.
3. Add Tamari, mirin and sugar to the soup.
4. Put in the tofu and simmer on low heat for a few minutes.
5. Add the onion slices and simmer for a few more minutes.
6. Lightly beat eggs in a bowl.
7. Bring the soup to a boil and pour the eggs over the saucepan ingredients. Do not stir.
8. Turn the heat down to low and cover with a lid.
9. After one minute, turn off the heat and let sit for one minute more.
10. Put steamed rice into deep serving bowl. Scoop the top contents of the saucepan and place on rice. If you wish, pour left over stock on rice.
11. Garnish with sesame seeds and small pieces of nori (or anything your heart desires).
Recipe adapted from http://japanesefood.about.com/od/ricebowl/r/oyakodon.htm