This is a variation of a very popular Japanese dish ‘Oyako Don’, Chicken and Egg Rice Bowl. I often replace Chicken with other protein, such as Fish, Pork, Tofu, etc. Today I used Chikuwa, Japanese Tubular Fish Cakes. I cooked the ingredients in a sweet sauce seasoned with Soy Sauce, bind the ingredients with Egg, then cover warm Cooked Rice with the mixture. It took less than 5 minutes for me to cook this.

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Makes

1 Serving

Ingredients

1/4 cup Water
1/8 teaspoon Dashi Powder *OR other instant stock powder
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar *optional, only if you like sweeter flavour
1 thick Spring Onion *thickly sliced diagonally
60g Chikuwa (Japanese Tubular Fish Cakes) *thawed if frozen

1 Egg *lightly whisked
1 serving warm Cooked Rice
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli

Method

1. Place Water, Dashi Powder, Soy Sauce and Mirin (and Sugar) in a small frying pan (18-20cm) OR saucepan, and bring to the boil. Add Spring Onion and Chikuwa, and bring back to the boil.
2. Pour whisked Egg over but DO NOT stir. Cover with a lid and cook until the Egg is softly set.
3. Half fill a bowl with warm Cooked Rice, cover it with the mixture, and enjoy. *Note: Sprinkle with some Shichimi (Japanese Chilli Spice Mix) if you have it.