• Miwa

SEAFOOD OYAKODON / 海鮮親子丼






If you like the taste of OYAKODON, why don't you make one with frozen seafood??


I already made a recipe of standard chicken OYAKODON & vegetarian OYAKODON.


If you have a frozen seafood mix in your freezer, seafood OYAKODON can be even more accessible for you!

Also, this seafood OYAKODON can be a great option if you get bored with standard OYAKODON. The seafood OYAKODON does taste a little different with the taste of ocean! Enjoy!



<SEAFOOD OYAKODON / 海鮮親子丼>


<Yield> 2 servings


<Prep time> 5 mins


<Cook time> 6 min


<Ingredients>

100g / 1 cup of frozen seafood mix

1 large onion ( 2 cup of sliced onion)

3 eggs


Seasonings

150cc/ ¾ cup of dashi stock ( 150cc of water + 2tsp of kombu dashi powder without MSG)

3 tbsp of soy sauce

1 tsp of sugar

4 tbsp of mirin without MSG



<Optional toppings>

nori seaweed

chopped spring onion



<Directions>

1: Dissolve 1 tsp of salt into 1 cup of water. Add frozen mix to thaw. Leave them for about 1hour. Drain the water and wipe off the excess moisture completely.





2: Slice onion thinly. roughly beaten the eggs.






3: In a pan, add dashi stock, sugar, mirin and soy sauce. In goes sliced onion. Put on the mid heat and cook it for about 5mins until the onion become wilt. Then, add seafood mix. Cook it for 2min over low heat .

Pour ½ of the beaten egg by making swirl. Cook it for 1 min over mid heat then add the rest of egg. Off the heat and pup the lid on. Steam it for 2mins or until you reach your desired firmness of egg.





4; On the rice, make a bed of nori seaweed. Pile 3 on top of it. Garnish some spring onion. Ready to be enjoyed.




<Miwa’s tips>

・By thawing in salted water, you can remove the fishy smell and retain the texture of seafood.


・You can add mushroom, leek and carrot for more options.


・If you don't like the smell of shellfish, add grated ginger!


・You don't have to whisk it completely. We want the egg yolk and white to remain separate in a bowl, so that you can enjoy the different textures and colors when it is topped on the rice.



<Recommended side dish>

JAPANESE PICKLED CUCUMBER


<Storage time>


Store it in a air-tight container in the fridge for 3 days.





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