Oyako Donburi Bento (111)
Last night I made oyako donburi for dinner and Mr. Pikko classified it as an “overeating food”, which means he really loves it. It’s a fairly simple recipe and credit goes to my Mom for this one. She’s got some real winners and this one is definitely in her top 3.
I’ve packed with it a small amount of rice, which makes it about 1 point. The amount of sugar that goes into the entire dish is very little, so I don’t count it in my portion. The kamaboko doesn’t count for much either, but I’ll give it 1 point. Everything else is Core, so this is 2 points total.
- 2 boneless chicken breasts, cubed
- 1 small sweet or Maui onion, chopped
- 1 pink kamaboko, julienned
- 1/4 cup soy sauce (I use light)
- 1/4 cup mirin
- 1 tablespoon sugar
- 5 eggs, scrambled
- Green onions, chopped (optional)
- Fry chicken until half cooked and set aside in bowl.
- Fry onions and kamaboko for 1/2 minute.
- Add soy sauce, mirin, and sugar. Add chicken back to pan.
- Simmer 5 minutes then add scrambled eggs. Let it simmer on low until eggs are cooked, stirring it gently if necessary. Serve over hot rice. Garnish with green onions.
Since Mr. Pikko will turn into a 2 year old and throws tantrums at the slightest sign of onions, I have to use onion powder and nix the green onions all together. I like the green onions because they add a lot of color to an otherwise very brownish looking dish. If he wasn’t on such an anti-onion crusade, I’d add them in before the eggs. Garnishing works well too though.
The box I used is the same one as the black bunny one I posted earlier (which I am now out of). I have two of these if anyone is interested. I also have two small tamagoyaki pans for $2.99 each. These exact same ones sell on eBay for like 10 dollars! I’ve added both items to the store today. And yes, I have that EXACT same pan in that auction. And yes, I bought it for $1.99.