Serves 2
Directions
- 1Thinly slice half an onion against the fibers.
- 2Cut the chicken into bite-sized pieces.
- 3Arrange the cut chicken pieces and lightly pound them with a knife.
- 4Add 2 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons of cooking sake, and 1 teaspoon of sugar to a pot.
- 5Simmer seasonings over low heat for 1 minute until concentrated.
- 6Once the pot comes to a boil, add the chicken and simmer for 1 minute, stirring to ensure flavors are absorbed.
- 7Once the chicken is cooked, add 100ml of dashi to the pot.
- 8Once the pot comes to a boil, add the onion.
- 9Simmer for 2-3 minutes until the onion and chicken become tender.
- 10Prepare four eggs by separating the whites of two eggs into one plate and the remaining whites and all yolks into another plate.
- 11Add only the egg whites to the pot and gently stir them.
- 12Cover the pot with a lid and cook on low heat for 1 minute.
- 13While heating the egg whites, gently mix the remaining eggs, lightly blending whites and yolks without mixing completely.
- 14After 1 minute, when the egg whites start to solidify in places, add the remaining eggs to the pot in a circular motion.
- 15Cover with a lid and cook on very low heat for 30 seconds to 1 minute, finishing to your liking.
- 16Prepare a bowl filled with rice and serve the Oyakodon on top of the rice.
- 17Optionally, garnish with mitsuba (or Italian parsley) and sprinkle shichimi to taste.
Ingredients
- 0.5 onion
- 200 g chicken thigh
- 4 eggs
- 400 g rice
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons cooking sake
- 1 teaspoon sugar
- 100 ml dashi
- 2 g dashi powder
- 100 ml water
- mitsuba
- Italian parsley
- shichimi
Equipment
potknifeplateslidbowl
Tips
- Slice onions thinly against the fibers to make them tender and absorb flavors more easily.
- Lightly pound cut chicken pieces with a knife to make them tender and allow seasonings to penetrate easily.
- Simmer seasonings over low heat for 1 minute to concentrate flavors and make them easier for the chicken to absorb.
- Do not overcook the chicken to prevent it from becoming tough.
- Separate egg whites and yolks because they solidify at different temperatures, allowing for even cooking.
- Gently stir egg whites to maintain their texture.
- When mixing remaining eggs, lightly blend whites and yolks without mixing completely to maintain texture.
- Cook eggs on very low heat to prevent them from becoming too firm.
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