名古屋コーチンの親子丼

An iconic donburi that stood out in the 4th Local Donburi Competition, highlighting the authentic flavors of Nagoya Cochin.

Ingredients:

• 200 g of Nagoya Cochin chicken (or high-quality free-range chicken)
• 2 fresh eggs
• 1 bowl of mixed rice (half white rice, half brown rice)
• 300 ml of dashi stock (bonito-based)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• A few sprigs of finely sliced green onion

Preparation:

1. Prepare the rice:
   Cook the white and brown rice together according to the instructions for a soft and slightly chewy base.

2. Prepare the broth:
   In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a boil, then reduce to low heat.

3. Cook the chicken:
   Cut the chicken into bite-sized pieces. Add it to the hot broth and simmer for 5 minutes or until tender.

4. Add the eggs:
   Lightly beat the eggs. Slowly pour them into the saucepan in a thin stream, ensuring not to overmix so the texture remains light and fluffy. Remove from heat once the eggs are just set but still slightly runny.

5. Assemble the donburi:
   Place the hot rice in a large bowl. Pour the chicken, egg, and broth mixture over the top.

6. Garnish:
   Add a few slices of fresh green onion for a touch of color and flavor.

Tasting:

This dish showcases the richness of Nagoya Cochin and the chef's skill in perfectly cooking the eggs. Serve immediately to enjoy the warmth and delicate aroma of this unique donburi.

Drink suggestion:

A green Sencha tea or a light sake pairs perfectly with this dish, balancing the richness of the broth and the creaminess of the eggs.