Tomato Oyakodon

Do you know oyako-donburi, the Japanese dish that Japanese are very fond of?
Oyakodon or "parent and child" is a dish in which cooked chicken and an egg are put in the bowl.
This time, the tomato of the summer vegetable was added to the chicken and egg bowl.
I wonder what it taste like, but I'll try!

chicken
tomato
egg
mitsuba

Cut an X in skin of tomato, and remove the stem.
The tomato is put in the boiling hot water.
When the skin was turn outward over a little, the tomato is moved to the ice water. Then skin a tomato.
It become pleasant on the palate.

Cut the tomatoes in half crosswise, and remove the seeds.
If the seed is not removed, it becomes watery.

Cut the tomato into 1.5 cm squares.

Cut the chicken into 2 cm squares.

The chicken is boiled with the hot water.
When the surface whitens, it is moved to the ice water.
It cools it with the ice water so that it doesn't continue cook with residual heat.
That's just the point.

Dry off the chicken with paper towel.

Beat an egg.

Add dashi, soy sauce and mirin to the "Magic Fry Pan", and turn the stove on.
The chicken is added when boiling.
Cook it thoroughly.

When the color of chicken changes to brown , the tomato is added. It boils for about 1 min.

1 min later.

The beaten egg pour from the from center to outside.
It sometimes mixes it with chopsticks lightly.

When the egg become half-cooked, add the mitsuba. Cover and steamed it for 30 sec.

Pour it over a bowl of rice and sprinkle Japanese pepper.
Enjoy!







The tomato splendidly harmonizes with the chicken and egg bowl!
The chicken is very soft, because it was boiled before cook.
My husband said " It's summer Oyakodon!".

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