Oyakodon
Directions
- 1Thinly slice half a yellow onion.
- 2Thinly slice half a yellow onion.
- 3Thinly slice half a yellow onion.
- 4Chop the chicken thigh into bite-sized pieces and place in a bowl.
- 5Chop the chicken thigh into bite-sized pieces and place in a bowl.
- 6Chop the chicken thigh into bite-sized pieces and place in a bowl.
- 7Season and marinate the chicken for 10 minutes with sake, salt, and white pepper.
- 8Season and marinate the chicken for 10 minutes with sake, salt, and white pepper.
- 9Season and marinate the chicken for 10 minutes with sake, salt, and white pepper.
- 10Gently mix the eggs; do not overmix to achieve a marbled look.
- 11Gently mix the eggs; do not overmix to achieve a marbled look.
- 12Gently mix the eggs; do not overmix to achieve a marbled look.
- 13Combine dashi, soy sauce, mirin, and sugar.
- 14Combine dashi, soy sauce, mirin, and sugar.
- 15Combine dashi, soy sauce, mirin, and sugar.
- 16Simmer the broth with the onions until softened and fragrant.
- 17Simmer the broth with the onions until softened and fragrant.
- 18Simmer the broth with the onions until softened and fragrant.
- 19Add in the chicken and cook until done.
- 20Add in the chicken and cook until done.
- 21Add in the chicken and cook until done.
- 22Pour in the eggs and cook until just set before serving over rice.
- 23Pour in the eggs and cook until just set before serving over rice.
- 24Pour in the eggs and cook until just set before serving over rice.
Ingredients
- 0.5 yellow onion
- 0.5 yellow onion
- 0.5 yellow onion
- 1 chicken thigh
- 1 chicken thigh
- 1 chicken thigh
- Sake
- Sake
- Sake
- Salt
- Salt
- Salt
- White pepper
- White pepper
- White pepper
- eggs
- eggs
- eggs
- dashi
- dashi
- dashi
- soy sauce
- soy sauce
- soy sauce
- mirin
- mirin
- mirin
- sugar
- sugar
- sugar
Equipment
bowlknifecutting boardmeasuring cupspoonpanspatula
Tips
- You want a marbled look, so don't over mix the yolks and egg white.