Home-Cooked Comfort Food: Parent-Child Donburi
Parent-Child Donburi
It turns out why this dish is called Parent-Child Donburi is because of the chicken and eggs. This recipe is super delicious, with very Q (chewy) rice wrapped around the chicken – it's incredibly satisfying to enjoy.
Ingredients:
1 cup of Inakadai Rice (Japanese Short Grain Rice)
1 piece of Chicken Leg Meat, cut into chunks
2 Eggs
1/4 of an Onion, sliced
1 tablespoon of White Sesame Seeds
Black Pepper to taste
1/2 cup of Dashi Soy Sauce
2 tablespoons of Mirin
Sake 2 tablespoons
Oil as needed
Salt to taste
1 cup of Water
Instructions:
1After cutting the chicken leg meat into chunks, place it in a marinade (salt, sake, mirin, dashi soy sauce) and mix gently. Marinate for 30 minutes
2Heat a pot over medium heat. Add the white sesame seeds and stir-fry until fragrant. Remove and set aside. Wash the rice and place it in the pot, adding water in a 1:1 ratio. Let it sit for a moment
3Cover the pot with a lid and place it directly over the heat. Add a little oil, and stir-fry the sliced onion until it's softened. Add the marinated chicken and stir-fry until the chicken is about 50% cooked. Then add the dashi soy sauce.
4Place the entire covered pot with the rice on high heat until steam rises. Reduce the heat to low and cook for 10 minutes.
5Turn off the heat and open the lid. Pour the egg mixture (2 eggs + a little water + mix well with dashi soy sauce) onto the lid and cover. Let it steam for 10 minutes to finish.
6Don't forget to sprinkle white sesame seeds on top of the rice to enjoy together!
Small Secret:
Ordinary dashi soy sauce is not very salty. If you like it more salty, add 1 tablespoon of soy sauce to the egg mixture to increase the saltiness and flavor.
