Aka-no-Oyako Bowl

Ingredients

Method

1. 1

   Slice the onion and mushrooms. Dice the zucchini into small cubes. Mince the garlic. Drain the stewed tomatoes, but save the liquid for later. Dice the tomatoes if not diced already.

2. 2

   Cut the chicken thighs into bite-sized pieces. Rub thoroughly with salt and pepper, sprinkle with weak flour to form a thin coating, knocking off any excess flour. Heat oil in a frying pan and fry the chicken until both sides are golden brown, and then set it aside.

3. 3

   In the same frying pan, melt one 5-gram pat of butter and saute the garlic. Once the garlic becomes fragrant, add the onion, mushrooms, and zucchini, and saute until tender. Add the stewed tomatoes liquid and white wine and heat to a low boil. Once bubbling, add the noodle dipping sauce, ketchup, and sugar. Taste, and add a pinch of salt if needed. Reduce to low heat, and add the chicken thighs and let it simmer.

4. 4

   Fill a separate frying pan about ¾ of the way full with water and bring to a boil. In a heat-resistant bowl, add the other 5-gram pat of butter, the eggs, salt and pepper, and blend thoroughly. Lower the heat on the frying pan to low and put the heat-resistant bowl directly into the boiling water to coddle the egg. Stir the egg mixture continually until lightly cooked.

5. 5

   Divide the cooked rice into two bowls and top with the chicken. Pour the coddled egg over the top and garnish with a basil leaf, and you’re done!