Bento (Lunch) Box, Egg, pork, Poultry/Chicken, Recipe
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Oyako Donburi / Katsu Donburi | 親子丼・カツ丼

 

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Introducing a very popular rice bowl which is often eaten for lunch. If you have an authentic Japanese restaurant around your living neighborhood or town, the Oyakodon and Katsudon should be available for lunch.

They Oyakodon is made with chicken, whereas the Katsudon is made with a fried pork cutlet called ‘katsu’. Both are just as tasty if you like the taste of slightly sweet soy sauce. It’s not difficult to make..so here is the recipe.

 

お昼の定番の『親子丼』と『カツ丼』。

リタイヤした我主人はこうゆう、、お昼の定食が恋しくなるみたいです。

時々、食べたいなぁ〜と呟くとついつい作ってあげたくなります。私の胃の消化能力が比較的良好な時だけ出てくる品です。どちらも卵をトロトロに仕上げるのがコツかな?まぁ〜 そんなに繊細に作る料理でもないか?!です。

『親子丼』と『カツ丼』に命をかけて作るお店にはさすがの職人技ですが。。。

 

 

Oyako Donburi / Katsu Donburi | 親子丼・カツ丼

For 2 people

  • (For Oyako Donburi) 200g Chicken Thighs
  • (For Katsu Donburi) 2 Fried Pork Cutlet (Katsu)
  • 1/4 Onion
  • 4 Eggs
  • 1/2 Bunch of Japanese Parsley
  • Japanese Pepper (Sansho) as required

<A>

  • 70ml Dashi (Bonito Soup Stock)
  • 50ml Mirin
  • 40ml Soy Sauce
  • 2 Tsp Sugar

 

  1. (For Oyako Donburi) Cut the chicken into mouth size pieces. Slice the onions thinly. Blend the eggs in a bowl and set aside.
  2. (For Katsu Donburi) Cut the fried pork cutlet into 1.5cm strips (cut diagonally). Slice the onions thinly. Blend the eggs in a bowl and set aside.
  3. <A> Boil the ingredients in a pot, cooking the chicken and the sliced onions.
  4. Cut the Japanese parsley into 5cm sizes and combine it into the egg batter.
  5. Once the <A> soup with the chicken (or pork cutlet) starts to boil, add the 3/4 of the egg batter and let it stew for about 1 minute or less in medium to low heat. Add the remaining 1/4 egg batter covering the surface to act as a gloss over the cooked ingredients, cook for 30 seconds and turn the heat off, 1 minute with covered with a lid.
  6. Place it over a hot bowl of rice and sprinkle Japanese pepper (sansho) as required.

 

Oyako Donburi / Katsu Donburi | 親子丼・カツ丼

二人分

  • 鶏もも肉‥‥‥‥‥‥200g (親子丼)
  • とんかつ‥‥‥‥‥‥2枚 (かつ丼)
  • タマネギ‥‥‥‥‥‥1/4 (好みで)
  • 卵‥‥‥‥‥‥‥‥‥4個
  • 三つ葉‥‥‥‥‥‥‥1/2束ほど
  • 粉ざんしょう‥‥‥‥適宜

【A】

  • だし汁‥‥‥‥‥‥‥70ml
  • みりん‥‥‥‥‥‥‥50ml
  • 濃口醤油‥‥‥‥‥‥40ml
  • 砂糖‥‥‥‥‥‥小匙2

 

  1. (親子丼)鶏肉は一口大に切り、タマネギは薄くスライスしておく。卵は割りほぐしておく。
  2. (カツ丼)トンカツは斜めに一口大に切り、タマネギは薄くスライスしておく。卵は割りほぐしておく。
  3. 【A】をお鍋にいれ沸かし、鶏肉とタマネギに火を通しておく。
  4. 三つ葉は食べ易い長さ(5cm程度)に切り、卵と一緒にしておく。
  5. ふつふつ煮汁が沸いてきたタイミングが卵の入れ時です。火加減は中火を少し弱くしたくらい。 ここで卵の3/4を全体にまわしかけるように入れます。1分弱ほどそのまま火にかけます。
  6. 次に残りの1/4の卵をツヤだしの為に後から加え、30秒ほど火にかけてから、火を止めます。蓋をして1分蒸らします。お玉で半熟に近い卵と煮汁を半量ずつ、あつあつのご飯にのせていただきます。

 

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