You are here

Classic Oyakodon

cookingwithdog's picture
Ingredients
  Dashi stock 3⁄4 Fluid Ounce (50 Milliliter)
  Soy sauce 1 Tablespoon
  Sake 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Mirin 1⁄2 Tablespoon
  Onion 1⁄2 Small
  Boneless chicken thigh 2 3⁄4 Ounce (75 Gram)
  Eggs 2
  Mitsuba parsley stems 10
  Steamed rice 7 Ounce (200 Gram)
Directions

MAKING
1) Cut the boneless chicken thigh into 1 inch pieces.
2) Slice the onions into quarter inch pieces.
3) Cut the parsley into 1 inch pieces.
4) Crack 2 eggs in a bowl. Break up the eggs while using chopsticks to help it distribute evenly and then lightly beat the eggs.
5) Dissolve the stock powder in the water and pour the dashi stock into the pan.
6) Add sake, mirin, sugar and soy sauce to the stock and lightly stir the mixture.
7) Turn on the burner, add the onion slices and simmer for 2-3 minutes.
8) Add the chicken pieces and cover again.
9) When the chicken is almost cooked flip them over with the chopsticks.
10) Cook the chicken completely and gradually. Pour 2/3 of beaten eggs into the pan.
11) Distribute the eggs evenly and cover. Simmer for about 10 seconds.
12) Remove the lid and pour the remaining egg mixture.
13) Allow to rest for 15 seconds.

SERVING
14) Place the chicken egg-drop mixture on the steamed rice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Chicken
Servings: 
1
This is a traditional Japanese dish. This is a quick and easy to prepare recipe. If you’re in the mood to have some Japanese food, then do try this dish.

Rate It

Your rating: None
4.366665
Average: 4.4 (3 votes)