Chicken & Egg "Mother and Child" Domburi with Broccoli in Sesame Sauce 親子丼とブロッコリの胡麻和え

昆布と鰹節で取った出汁を醤油、みりん、酒、砂糖で少し甘めのそばつゆ風に味付けしたものを作るところから始めて、たっぷりの鶏もも肉、卵は半熟で親子丼を作りました。そんな手間かける料理か、という突っ込みはご無用に（笑）。グリーンピースを散らして、アタマとつゆを多めに盛りつけました。

Made Japanese seaweed and bonito flake broth ("dashi") and flavored it with soy sauce, mirin, sake, and sugar to make a slightly sweet sauce, similar to a soba dipping sauce. Stewed some thinly sliced onions and chicken thigh meat in the sauce, then mixed in some lightly beaten eggs, then poured the mixture over rice while the egg is slightly creamy and sprinkled some peas on top to make what's called a "Oyako (Mother and Child) Domburi (rice bowl)". Usually one does not make the sauce from scratch, but worth the extra trouble. Served a higher ratio of the chicken-egg-onion mix to rice than usual,

野菜も無いとね、ということで付け合わせはブロッコリーの胡麻和え。すり胡麻と醤油、砂糖、酒、みりん（親子丼とかぶりますが）を混ぜ、さっと茹でたブロッコリと和えました。定番胡麻和えのアメリカ風アレンジです（笑）。

Had some veggies in the form of broccoli in a sesame sauce. Mixed some ground white sesame with a bit of soy sauce, sugar, sake, and mirin, then tossed with blanched broccoli. An American variation of a traditional Japanese vegetable side dish.