Recipe: Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is one of the easiest donburi you can try making at home. Oyako, literally translates to "parent-and-child", referring to the chicken and egg used in making this dish.

Oyakodon, Japanese chicken and egg rice bowl

Oyakodon is also a very healthy dish as it is cooked without any oil; the chicken is simmered along with onion and a stock made from dashi, mirin and Japanese soy sauce. For convenience, I am using the recipe for mentsuyu (scroll down for the recipe); any unused tsuyu can be stored for future use for soba or any other noodle dishes. Beaten eggs are added and allow to cook until just set, before serving on top of rice, along with a garnishing of spring onions and a bowl of miso soup. You may also sprinkle some shichimi togarashi spice, for an extra umami kick.

Click here to watch the step-by-step video instructions on How to Make Oyakodon.

Oyakodon (Japanese chicken and egg rice bowl)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves 4

Ingredients
400g chicken fillet or breast, cut into bite-size pieces
2 medium yellow onion, thinly sliced
1 cup tsuyu (scroll down for recipe)
4 eggs, beaten

Rice, to serve
2 spring onion, finely chopped
Shichimi togarashi

1. In a large wok, place the onions, chicken and 1 cup of tsuyu. Over medium high heat, bring to a boil, then lower to medium heat and simmer for 10 minutes.

2. Pour beaten egg over the top and do not stir. Leave to cook until eggs have just set, about 1-2 minutes.

3. Fill each bowl with rice, then top with eggs, chicken and onions and some of the sauce. Garnish with spring onions. You may sprinkle on some shichimi togarashi if you like. Serve with miso soup.

For the tsuyu
Makes 800ml
3 cups water
1 pack (5g) instant dashi powder
2/3 cup Japanese soy sauce
2/3 cup mirin
1/2 tsp caster sugar

1. Place all ingredients into a saucepan. Over a medium heat, bring to a simmer and stir to dissolve the sugar. Allow to cool. Any unused amounts can be transferred to a bottle and stored in the fridge for a few months. You can use this with your soba or udon dishes.
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Recipe: Chicken Rendang (Rendang Ayam)

Selamat Hari Raya Aidilfitri, dear readers and friends!

During the Raya festivities, two of my favourite things to eat are lemang and rendang. One of the easiest and quickest rendang you can make at home is chicken rendang, also known as rendang ayam. Beef rendang takes at least 2 hours to make, whereas chicken rendang can be ready in as quick as 45 minutes.

For my version, I use only chicken breast as this is our family's preferred cut. Otherwise, use half a chicken for this recipe. The aromatics are first blended and sauteed, and then coconut milk and the rendang mix are added. I used Baba's rendang mix, since it's convenient (plus end result tastes great!). Then, the chicken is simmered, before kerisik and kaffir lime leaves are added, before a final simmer for 30 minutes until the rendang is dry. Rendang keeps well for a few days in the fridge or up to a month in the freezer, so you can make a big batch and freeze. Do also try my lemang recipe - trust me, it's the perfect pairing with the chicken rendang!

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Chicken rendang (Rendang Ayam)
Recipe by Baby Sumo, adapted from Baba's
Preparation time: 15 minutes
Cooking time:
Serves 4

Ingredients
7 shallots, peeled
7 garlic, peeled
4cm ginger, peeled
1 lemongrass, bruised
2 tbsp cooking oil
250ml coconut milk
1 pack (25g) Baba's Rendang Mix
500g chicken breast, cut into 3-cm chunks
250ml water
1 1/2 tsp salt
1 tbsp kerisik (see notes)
2 kaffir lime leaves

To garnish
1 kaffir lime leaf, thinly sliced

1. Blend shallots, garlic and ginger. In a wok, heat the oil over medium high heat and saute the blended ingredients and lemongrass for 2 mins until aromatic.

2. Add the coconut milk and Baba's rendang mix and mix well. Then, add the chicken, water and salt, and simmer, covered, for 10 minutes.

3.Stir in the kerisik and kaffir lime leaves and cook, while stirring, until gravy is thick, about 20-25 minutes. Serve, garnished with very thinly sliced kaffir lime leaves. Rendang is best eaten with lemang.

Note: I made the kerisik using dessicated coconut. Lightly toast until golden, then place in spice grinder or blender, and blend for 2 minutes, until it resembles brown sugar.

Check out recipe for lemang here and acar jelatah recipe here.
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