Oyakodon - Chicken Omlette Rice

2 mins
Serves 1
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Directions

  1. 1Mix the Hon Dashi with hot water to create a fish soup base.
  2. 2Mix the Hon Dashi with hot water to create a fish soup base.
  3. 3Mix the Hon Dashi with hot water to create a fish soup base.
  4. 4Add 5 tablespoons of the dashi soup base to a bowl.
  5. 5Add 5 tablespoons of the dashi soup base to a bowl.
  6. 6Add 5 tablespoons of the dashi soup base to a bowl.
  7. 7Add a little less than 1 tablespoon of soy sauce to the bowl.
  8. 8Add a little less than 1 tablespoon of soy sauce to the bowl.
  9. 9Add a little less than 1 tablespoon of soy sauce to the bowl.
  10. 10Add 1 spoon of mirin to the bowl.
  11. 11Add 1 spoon of mirin to the bowl.
  12. 12Add 1 spoon of mirin to the bowl.
  13. 13Add 1 spoon of brown sugar to the bowl and mix well to create the sauce base.
  14. 14Add 1 spoon of brown sugar to the bowl and mix well to create the sauce base.
  15. 15Add 1 spoon of brown sugar to the bowl and mix well to create the sauce base.
  16. 16Beat the eggs well with chopsticks.
  17. 17Beat the eggs well with chopsticks.
  18. 18Beat the eggs well with chopsticks.
  19. 19Put the sliced onions in a pan with some oil and caramelize them.
  20. 20Put the sliced onions in a pan with some oil and caramelize them.
  21. 21Put the sliced onions in a pan with some oil and caramelize them.
  22. 22Season the onions with a little salt.
  23. 23Season the onions with a little salt.
  24. 24Season the onions with a little salt.
  25. 25Add the chicken to the pan with the onions, spreading them out evenly.
  26. 26Add the chicken to the pan with the onions, spreading them out evenly.
  27. 27Add the chicken to the pan with the onions, spreading them out evenly.
  28. 28Season the chicken with a little salt.
  29. 29Season the chicken with a little salt.
  30. 30Season the chicken with a little salt.
  31. 31Once the chicken is about 80-90% cooked through, pour the sauce base over the chicken and onions.
  32. 32Once the chicken is about 80-90% cooked through, pour the sauce base over the chicken and onions.
  33. 33Once the chicken is about 80-90% cooked through, pour the sauce base over the chicken and onions.
  34. 34Pour the beaten eggs over the chicken and onions, covering everything.
  35. 35Pour the beaten eggs over the chicken and onions, covering everything.
  36. 36Pour the beaten eggs over the chicken and onions, covering everything.
  37. 37Cover the pan and let it sit on medium-low heat for about a minute and a half.
  38. 38Cover the pan and let it sit on medium-low heat for about a minute and a half.
  39. 39Cover the pan and let it sit on medium-low heat for about a minute and a half.

Ingredients

  • 1 unit chicken thigh
  • 1 unit chicken thigh
  • 1 unit chicken thigh
  • onions
  • onions
  • onions
  • 3 units eggs
  • 3 units eggs
  • 3 units eggs
  • Hon Dashi (fish broth)
  • Hon Dashi (fish broth)
  • Hon Dashi (fish broth)
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon soy sauce
  • 1 spoon mirin
  • 1 spoon mirin
  • 1 spoon mirin
  • 1 spoon brown sugar
  • 1 spoon brown sugar
  • 1 spoon brown sugar
  • salt
  • salt
  • salt
  • water
  • water
  • 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.