Oyakodon
Directions
- 1Start by coating bite size pieces of chicken thigh in flour and pinch of salt. Fry them on medium until browned all over, then rest on a plate.
- 2Wipe out the frying pan and add dashi, mirin, light brown sugar and chicken stock powder. Simmer thin wedges of onion in the broth until softened then add the chicken back in.
- 3Pour in some soy sauce and add whisked egg whites. Cover with a lid and steam until they start to turn opaque.
- 4Then set the heat to the lowest setting and add the whisked egg yolks. Continue to steam until the eggs are cooked to your liking.
- 5Serve over rice with Japanese wild parsley, kizami nori, and a sprinkle of shichimi togarashi.
Ingredients
- 1 piece chicken thigh
- 2 tablespoons flour
- 1 pinch salt
- 100 ml dashi
- 2 tablespoons mirin
- 1 tablespoon light brown sugar
- 1 tablespoon chicken stock powder
- 1 piece onion
- 2 tablespoons soy sauce
- 2 pieces egg whites
- 2 pieces egg yolks
- 1 leaf Japanese wild parsley
- 1 leaf Kizami nori
- 1 sprinkle shichimi togarashi
- 1 bowl rice
Equipment
frying panbowlchopsticks