Kanin
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Oyako Donburi, sinasaing ang manok at sibuyas sa matamis na dashi bago lagyan ng itlog na fluffy sa ibabaw ng kanin.
Magdagdag ng 3/4 tasa ng tubig (200 ml), granulated dashi (kung gagamitin), at lahat ng pampalasa sa isang kawali. Kapag medyo nalambot na ang sibuyas, idagdag ang manok.
Add 3/4 cup water (200 ml), granulated dashi (if using), and all the seasonings to a pan. When the onion softens slightly, add the chicken.
(Kung gumagamit ng malalaking piraso ng hita ng manok para sa pritong manok, okay lang.) Kapag naluto na nang husto at malambot na ang manok, gumamit ng kutsara para gupitin ito sa mas maliliit na piraso sa loob mismo ng kawali.
(If using large pieces of chicken thigh for fried chicken, that's fine.) Once the chicken is cooked through and tender, use a spoon to cut it into smaller pieces right in the pan.
Patayin ang apoy. Basagin ang mga itlog nang direkta sa kawali nang hindi binabato, tulad ng paggawa ng sunny-side-up eggs. Dahan-dahang haluin ang mga itlog at iba pang sangkap.
Turn off the heat. Crack the eggs directly into the pan without beating them, like making sunny-side-up eggs. Gently mix the eggs and other ingredients together.
Sa pamamagitan ng hindi pagbabato ng mga itlog, ang puti ng itlog ay magseset bago ang mga yolk, na nagreresulta sa isang fluffy na texture at pinipigilan ang mga yolk na mag-overcook at matuyo.
By not beating the eggs, the whites will set before the yolks, resulting in a fluffy texture and preventing the yolks from overcooking and drying out.
I-turn ang init sa mataas ng 1 minuto, pagkatapos hayaang matapos ang pagluluto sa natitirang init. Ang matamis na sabaw ay masarap! Nagustuhan ito ng aking asawa, at natapos ng aking anak ang kanyang bowl.
Turn the heat to high for 1 minute, then let it finish cooking with the residual heat. The sweet broth is delicious! My husband loved it, and my son finished his bowl.
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Paboritong variation: Gumamit ng 1/2 sibuyas at magdagdag ng 1/2 bungkos ng garlic chives (nira). Nagbibigay ito ng matapang na lasa na nakakaakit! Nagustuhan din ito ng aking isang taong gulang na anak.
Favorite variation: Use 1/2 onion and add 1/2 bunch of garlic chives (nira). It gives a punchy flavor that's addictive! My one-year-old son loved this version, too.
150 g (mga 5.3 oz) pinakuluang giniling na baka at baboy, 1/2 bungkos bawat isa ng garlic chives at toge, 2/3 tasa ng tubig (150 ml), 1 kutsara bawat isa ng asukal, mirin, at toyo, granulated dashi, 2 itlog. Walang matapang na amoy at napakasarap—kumain nang mabuti ang aking anak.
150 g (about 5.3 oz) boiled ground beef and pork, 1/2 bunch each garlic chives and bean sprouts, 2/3 cup water (150 ml), 1 tablespoon each sugar, mirin, and soy sauce, granulated dashi, 2 eggs. No strong smell and very tasty—my child ate it well.
Tala para sa aking anak: Hindi sigurado kung ayaw niya ng napa cabbage, ngunit nang idagdag ko ang kanyang paboritong fish sausage, kumain siya!
Note for my child: Not sure if he dislikes napa cabbage, but when I added his favorite fish sausage, he ate it!
Oyako donburi (walang itlog) na may makapal na sauce: 180 g (6.3 oz) hita ng manok, 1/2 sibuyas, 1/3 karot, 3 dahon ng komatsuna (Japanese mustard spinach), 200 ml tubig (3/4 tasa), 1 kutsara bawat isa ng asukal, mirin, at toyo, 2 kutsarang potato starch + 2 kutsarang tubig.
Oyako donburi (without egg) with thickened sauce: 6.3 oz (180 g) chicken thighs, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna (Japanese mustard spinach), 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
3 chikuwa (fish cakes), 1/2 hanpen (fish cake), 1/2 berdeng bell pepper, 1/2 sibuyas, 1/3 karot, 3 dahon ng komatsuna, 200 ml tubig (3/4 tasa), 1 kutsara bawat isa ng asukal, mirin, at toyo, 2 kutsarang potato starch + 2 kutsarang tubig.
3 chikuwa (fish cakes), 1/2 hanpen (fish cake), 1/2 green bell pepper, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna, 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
Tala para sa aking anak: Mahilig sa chikuwa, hanpen, at imitation crab sticks! Mas gusto niya ang version na ito kaysa sa eggless oyako donburi na may makapal na sauce.
Note for my child: Loves chikuwa, hanpen, and imitation crab sticks! He preferred this version over the eggless oyako donburi with thickened sauce.
Napakaganda rin sa salmon!
Also great with salmon!
100 g (mga 3.5 oz) pinakuluang giniling na baka at baboy, 1/2 bungkos bawat isa ng garlic chives at toge, 2/3 tasa ng tubig (150 ml), 1 kutsara bawat isa ng asukal, mirin, at toyo, granulated dashi, 2 itlog. Walang matapang na amoy at napakasarap—kumain nang mabuti ang aking anak.
100 g (about 3.5 oz) boiled ground beef and pork, 1/2 bunch each garlic chives and bean sprouts, 2/3 cup water (150 ml), 1 tablespoon each sugar, mirin, and soy sauce, granulated dashi, 2 eggs. No strong smell and very tasty—my child ate it well.
