Using the Egg to bind the ingredients that are cooked in the saucer or soup is a very popular cooking technic in Japanese cuisine. ‘Oyako Don’ is one example. Today I cooked Garlic Chives and Eggs in this method to make this rice bowl dish. A super quick and easy, and very Japanese flavoured dish.
1/4 cup Dashi Stock *OR 1/4 cup Water & 1/8 teaspoon Dashi Powder
1 pinch Salt
1 tablespoon Soy Sauce
1/2 tablespoon Sugar
40g Garlic Chives *cut into 2-3cm
2 Eggs *lightly whisked
1 serving Cooked Rice *warmed
- Place Dashi Stock, Salt, Soy Sauce and Sugar in a small frying pan or saucepan, add Garlic Chives, cover with a lid, and bring to the boil over medium heat. When it is boiling, Garlic Chives should be softened.
- Pour the lightly whisked Egg over but DO NOT stir. Cover with the lid, lower the heat, and cook until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice and cover it with the Garlic Chives mixture.
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