About this Recipe
This is a meatless version of the Japanese comfort dish oyakodon, or “parent-child rice bowl.” Instead of the combination of chicken and egg, it features custardy eggs with onions simmered in a dashi-based broth. Make each serving in a small pan and slide the eggs over a big bowl of steamed white rice.
The kombu in this dashi is an excellent source of iodine, which is critical to a functioning thyroid. Carotenoids and flavonoids, a duo of helpful plant compounds in seaweed, also help defend your cells from harmful free radicals.
Equipment: 8-inch skillet
- 1 cup (240 ml) dashi
- 1 Tbsp plus 2 tsp (25 ml) soy sauce
- 1 Tbsp plus 2 tsp (25 ml) mirin
- 3/4 tsp sake
- Pinch of salt
- Pinch of chile powder
- 3 cups (375 g) cooked short-grain rice
- 1/2 onion, cut into 1/2-inch slices
- 4 eggs
- 2 scallions, cut on the bias into thin slices
- 1/2 tsp toasted sesame seeds for garnish
Step 1In a spouted measuring cup (large enough to hold 500ml/2 cups), mix the dashi, soy sauce, mirin, sake, salt, and chile powder.
Step 2Pour half of the dashi base into a small (8-in) skillet or saucepan along with half of the onions, cover, and bring it just to a boil (there will be bubbles at the edges of the pan). Remove the cover and lower the heat to a simmer. Simmer until the onions are translucent, about 4 minutes.
Step 3Meanwhile, crack 2 of the eggs into a bowl and mix with chopsticks (or a fork), until the eggs are broken up — the whites and yolks don’t need to be thoroughly blended (in fact, the resulting cooked eggs should be streaky). Crack the other 2 eggs into a separate bowl and mix.
Step 4Adjust the heat to medium, slowly pour in 2 of the eggs, starting at the edge of the pan and moving in a spiral to the center. Cover, and cook until just set, about 2 minutes. Sprinkle half of the scallions and half of the sesame seeds over the eggs. Remove from the heat. Put half of the cooked rice into a donburi (large) bowl. Gently slide the eggs over the top of the bowl of rice.
Step 5Cook the remaining onion and eggs the same way. Sprinkle with the remaining scallions and sesame seeds. Put the remaining rice into another bowl and serve immediately.
Level Up: Make your own dashi. You can add the shiitake mushrooms, sliced thinly, left over from preparing dashi to the eggs.
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