RM got the last little bits of leftovers (a wee peach cobbler, a little Salsa Chicken, a smidge of Shrimp in Green Mayo), but there was not enough leftovers from the tapas night to fill his bento as I had originally planned. So I made up some Oyako Don out of my new cookbook. One batch for him and one batch for me. ^.^ Yummmmm.
- 1 1/2 c. cooked rice
- 4 oz. chicken, cut into bite sized pieces
- 1/4 onion, thinly sliced
- 4 t. soy sauce
- 4 t. mirin
- 1 t. sugar
- 1/3 c. water
- 1 egg, beaten
- Heat nonstick skillet over medium high heat while you prep everything. Place cooked rice in the bottom of bento (or bowl).
- Put chicken and onion in skillet. In a small bowl, combine everything else but the egg and pour over chicken and onion. Boil for 3-4 minutes, stirring frequently. (At this point I break the egg into the same bowl and beat it vigorously.)
- Pour egg thinly over the chicken mixture, circling the skillet. Cook until eggs are nearly set and then place over rice.