Oyakodon (Japanese Chicken & Egg on Rice)

Let's start with the typo in the book....this is a Japanese dish called 'Oyakodon', not 'Okayodon' (shame on you, Bill! ;) Although the recipe is a fairly good representation of the real thing (which can be had in just about any Japanese home), there is a little too much broth for my liking. I will be reducing the stock to about 300ml next time.

Update: I made this dish again today using less stock and the result was excellent. And I changed the garnish to pickled ginger, which complemented the flavours nicely.

(Last made on Jan 15, 2010)