Oyako-don

Yesterday, I went to my monthly cooking class to learn how to make Oyako-don.  Basically, it's a chicken & egg dish served over rice.

These are the ingredients...chicken thighs, onion, seasoned soy sauce, mirin, watercress  & eggs.  Also, Tomo-san showed us how she wanted us to cut the thin pea pods.  

We all get a chance to cut the veggies.  

To make the chicken stock, she put all the fat and skin from the chicken into a pan of boiling water.  She said we could also use dashi stock (fish stock.)  

Mayu-san is starting to cut a fresh "kabocha squash."  It's a Japanese pumpkin-looking squash.  She put it in the microwave to soften it before she begins cutting it.  

Tomo-san is mixing the chicken with salt, mirin, and a little seasoned soy sauce.    She let it marinate it for about 20 minutes.  

Time to cook.  Put the vegetables in individual pans and sprinkle with a teaspoon of sugar.  

Then pour the stock over it 

When the liquid begins to boil, put in the chicken.  When it's half way cooked, it needs to be turned over.  

Then add a little more soy sauce. 

It's time to scramble the egg - only a little bit......

....and slowly pour it around the pan.  

Tomo-san shows us how to carefully slide everything onto the bowl of rice.  

Ta-Da!

This is the kabocha squash simmering in a little bit of water & sugar.  Once the water boiled down, we added sake and butter. 

This is my finished product with a bowl of miso soup and kabocha.  The squash was so tender that even the skin was delicious! Itadakimasu!