Soboro Oyakodon Breakfast
Ingredients
Soboro oyakodon (for 1 serving)
・1 bowl of Rice
・2 Eggs
・1 oz (30g) Green onion
・0.5 oz (15g) Mitsuba (optional)
・3.5 oz (100g) Ground chicken
・1 tsp Grated ginger
・1 tsp Sake
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tbsp Sugar☆
・1/2 tsp Dashi granules☆
Cucumber & umeboshi pickles (for 2-3 servings)
・7 oz (200g) Cucumber
・2 Umeboshi (Pickled plum)
・1 tsp Sesame oil★
・1 tsp Soy sauce★
・1 tsp Honey★
・1 tsp White sesame★
Natto hiyayakko (cold tofu) (for 1-2 servings)
・4.6 oz (130g) Tofu
・1 oz (30g) Natto
・2 tbsp Minced green onion◇
・1 tbsp Minced takuwan (pickled daikon)◇
・1 tsp Shio kombu (Salted kombu)◇
・1 tsp Sesame oil◇
Miso soup (for 2 servings)
・3.5 oz (100g) Chinese cabbage
・1.7 oz (50g) Onion
・1 tbsp Dried wakame seaweed
・1.7 cups (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder
Direction
1. [Soboro oyakodon] Mix ground chicken with grated ginger and sake. Shred green onion, and cut mitsuba into small pieces.
2. Put ☆ in a frying pan. Stir to combine and bring to a boil. Cook ground chicken in the sauce. Add green onion and simmer until the sauce is reduced.
3. When the sauce is almost gone, add mitsuba. Bring to a boil again and add beaten egg. Cook until it becomes desired consistency.
4. [Pickles] Lightly pound the cucumber and then cut into bite-sized pieces. Put it in a container with ★. Leave in the refrigerator for 1-2 hours before eating.
5. [Natto hiyayakko] Drain tofu lightly and refrigerate. Mix natto with ◇ (add natto sauce too). Place natto on top of tofu.
6. [Miso soup] Simmer Chinese cabbage and onion with water (add dashi powder as needed). When it boils, add dried wakame seaweed. When vegetables are soft, turn off the heat and add miso paste.
