Oyakodon - Chicken Omlette Rice
Directions
- 1Mix the Hon Dashi with hot water to create a fish soup base.
- 2Add 5 tablespoons of the dashi soup base to a bowl.
- 3Add a little less than 1 tablespoon of soy sauce to the bowl.
- 4Add 1 spoon of mirin to the bowl.
- 5Add 1 spoon of brown sugar to the bowl and mix well to create the sauce base.
- 6Beat the eggs well with chopsticks.
- 7Put the sliced onions in a pan with some oil and caramelize them.
- 8Season the onions with a little salt.
- 9Add the chicken to the pan with the onions, spreading them out evenly.
- 10Season the chicken with a little salt.
- 11Once the chicken is about 80-90% cooked through, pour the sauce base over the chicken and onions.
- 12Pour the beaten eggs over the chicken and onions, covering everything.
- 13Cover the pan and let it sit on medium-low heat for about a minute and a half.
Ingredients
- 1 unit chicken thigh
- onions
- 3 units eggs
- Hon Dashi (fish broth)
- 1 tablespoon soy sauce
- 1 spoon mirin
- 1 spoon brown sugar
- salt
- water
Equipment
panpotbowlchopsticksspooncover
Tips
- Beat the eggs with chopsticks, it is better than a fork.
- Don't cook the chicken and onions all the way, just give it a nice glaze.
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup