Oyako-don (bowl of rice topped with chichen and egg)

Préparation

• Place the dried kelp in a pot with water after wiping it with a wet paper towel, then leave it for an hour. Cook over a medium heat, then turn it off and remove the dried kelp once it starts boiling. Add the bonito into it and leave for 2 minutes. Strain the stock into a bowl through a strainer with a paper towel on it.

• Place rice in a fry pan after washing it, then add water. Cook over a high heat. When it starts bubbling, cover with a lid and cook over a low heat for 20 minutes. Turn the heat off, leave it for 10 minutes, and mix it from the bottom to the top.

• Slice the onions thinly. Cut the Japanese honewort 3cm wide. Slice the chicken 7mm thick, and rub soy sauce onto it.

• Place the stock (100ml), soy sauce, sugar,and sake in a pot and cook over a medium heat. Add the onion to it and cook until it starts to boil again. Then add the chicken and cook for 2 minutes.

• Pour the beaten eggs in a circular motion in the center of the pot towards outside. Cook for 30 seconds with a lid on before turning the heat off. Then leave it for 30 seconds.

• Serve rice in a bowl and top it with (4), and put in some Japanese honewort.