India x Japan
Keema oyakodon
Chicken and egg in one bowl, and nobody has to settle who came first.
35 minTime
38 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original629kcalsame
38 gproteinsame
4 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 2Heat the water with kombu on low heat until just steaming, remove the kombu, add bonito, turn off the heat and steep 5 minutes. Strain.
- 3Heat the oil in a wide pan on medium heat. Fry the onion 4 minutes, add ginger garlic paste, chilli, spices and the keema. Cook 6 minutes, breaking it up, until no pink remains.
- 4Pour in the dashi, soy and sugar. Simmer on medium heat 4 minutes.
- 5Beat the eggs loosely so streaks remain. Pour two thirds over the keema, cover and cook on low heat 1 minute. Add the rest, cover and cook 30 seconds more.
- 6Slide the keema and egg over bowls of rice and top with coriander and spring onion.
Serve it like this
Slip the keema and egg over the rice in one piece so the soft top shows, spoon a little sauce at the edge and pile spring onion and coriander high in the centre.
