Oyakodon

Serves 2
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Directions

  1. 1Thinly slice half an onion against the fibers.
  2. 2Thinly slice half an onion against the fibers.
  3. 3Thinly slice half an onion against the fibers.
  4. 4Cut the chicken into bite-sized pieces.
  5. 5Cut the chicken into bite-sized pieces.
  6. 6Cut the chicken into bite-sized pieces.
  7. 7Arrange the cut chicken pieces and lightly pound them with a knife.
  8. 8Arrange the cut chicken pieces and lightly pound them with a knife.
  9. 9Arrange the cut chicken pieces and lightly pound them with a knife.
  10. 10Add 2 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons of cooking sake, and 1 teaspoon of sugar to a pot.
  11. 11Add 2 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons of cooking sake, and 1 teaspoon of sugar to a pot.
  12. 12Add 2 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons of cooking sake, and 1 teaspoon of sugar to a pot.
  13. 13Simmer seasonings over low heat for 1 minute until concentrated.
  14. 14Simmer seasonings over low heat for 1 minute until concentrated.
  15. 15Simmer seasonings over low heat for 1 minute until concentrated.
  16. 16Once the pot comes to a boil, add the chicken and simmer for 1 minute, stirring to ensure flavors are absorbed.
  17. 17Once the pot comes to a boil, add the chicken and simmer for 1 minute, stirring to ensure flavors are absorbed.
  18. 18Once the pot comes to a boil, add the chicken and simmer for 1 minute, stirring to ensure flavors are absorbed.
  19. 19Once the chicken is cooked, add 100ml of dashi to the pot.
  20. 20Once the chicken is cooked, add 100ml of dashi to the pot.
  21. 21Once the chicken is cooked, add 100ml of dashi to the pot.
  22. 22Once the pot comes to a boil, add the onion.
  23. 23Once the pot comes to a boil, add the onion.
  24. 24Once the pot comes to a boil, add the onion.
  25. 25Simmer for 2-3 minutes until the onion and chicken become tender.
  26. 26Simmer for 2-3 minutes until the onion and chicken become tender.
  27. 27Simmer for 2-3 minutes until the onion and chicken become tender.
  28. 28Prepare four eggs by separating the whites of two eggs into one plate and the remaining whites and all yolks into another plate.
  29. 29Prepare four eggs by separating the whites of two eggs into one plate and the remaining whites and all yolks into another plate.
  30. 30Prepare four eggs by separating the whites of two eggs into one plate and the remaining whites and all yolks into another plate.
  31. 31Add only the egg whites to the pot and gently stir them.
  32. 32Add only the egg whites to the pot and gently stir them.
  33. 33Add only the egg whites to the pot and gently stir them.
  34. 34Cover the pot with a lid and cook on low heat for 1 minute.
  35. 35Cover the pot with a lid and cook on low heat for 1 minute.
  36. 36Cover the pot with a lid and cook on low heat for 1 minute.
  37. 37While heating the egg whites, gently mix the remaining eggs, lightly blending whites and yolks without mixing completely.
  38. 38While heating the egg whites, gently mix the remaining eggs, lightly blending whites and yolks without mixing completely.
  39. 39While heating the egg whites, gently mix the remaining eggs, lightly blending whites and yolks without mixing completely.
  40. 40After 1 minute, when the egg whites start to solidify in places, add the remaining eggs to the pot in a circular motion.
  41. 41After 1 minute, when the egg whites start to solidify in places, add the remaining eggs to the pot in a circular motion.
  42. 42After 1 minute, when the egg whites start to solidify in places, add the remaining eggs to the pot in a circular motion.
  43. 43Cover with a lid and cook on very low heat for 30 seconds to 1 minute, finishing to your liking.
  44. 44Cover with a lid and cook on very low heat for 30 seconds to 1 minute, finishing to your liking.
  45. 45Cover with a lid and cook on very low heat for 30 seconds to 1 minute, finishing to your liking.
  46. 46Prepare a bowl filled with rice and serve the Oyakodon on top of the rice.
  47. 47Prepare a bowl filled with rice and serve the Oyakodon on top of the rice.
  48. 48Prepare a bowl filled with rice and serve the Oyakodon on top of the rice.
  49. 49Optionally, garnish with mitsuba (or Italian parsley) and sprinkle shichimi to taste.
  50. 50Optionally, garnish with mitsuba (or Italian parsley) and sprinkle shichimi to taste.
  51. 51Optionally, garnish with mitsuba (or Italian parsley) and sprinkle shichimi to taste.

Ingredients

  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 200 g chicken thigh
  • 200 g chicken thigh
  • 200 g chicken thigh
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 400 g rice
  • 400 g rice
  • 400 g rice
  • 2 tablespoons mirin
  • 2 tablespoons mirin
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking sake
  • 2 tablespoons cooking sake
  • 2 tablespoons cooking sake
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 100 ml dashi
  • 100 ml dashi
  • 100 ml dashi
  • 2 g dashi powder
  • 2 g dashi powder
  • 2 g dashi powder
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • mitsuba
  • mitsuba
  • mitsuba
  • Italian parsley
  • Italian parsley
  • Italian parsley
  • shichimi
  • shichimi
  • 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.