The ultimate oyakodon recipe that can be made at home, taught by a former high-end hotel chef. It's easy as it doesn't require dashi, but by charring the chicken, you can recreate the deep flavor of a restaurant. Try this exquisite oyakodon with its fluffy and tender egg.
Ingredients
Main Ingredients (2 servings)
- 300g chicken thigh
- 3-4 eggs
- 1/2 onion
- Mitsuba (Japanese parsley) to taste
Seasonings
- [A] 50cc mirin
- [A] 1.5 tbsp soy sauce (2 tbsp for a richer flavor)
- [A] 100cc water
- [A] 1g hondashi (0.5 tsp)
- Salt to taste
Steps
- Slice the onion to about 5mm thick.
- Remove the sinew from the chicken thigh and cut into approximately 3cm pieces.
- Lightly beat the eggs until the whites and yolks are just mixed. [This is the key!] Not fully mixing the eggs will result in a beautiful finish.
- Heat oil in a frying pan, stir-fry the chicken thigh over medium heat, and add salt to taste to brown it well. [This is the key!] While oyakodon is typically simmered rather than fried, charring it here brings out the aroma and richness, which perfectly complements the sauce.
- Once the chicken is colored, add the onion and stir-fry for 30 seconds until coated in oil.
- Add [A] 100cc water, [A] 1g hondashi, [A] 50cc mirin, and [A] 1.5 tbsp soy sauce and mix once.
- Bring to a boil over high heat, then reduce to a simmer and cook for about 5 minutes.
- While keeping the chicken and onions cooked, thinly drizzle the beaten egg in a circular motion with chopsticks.
- Cook over low heat for about 30 seconds, and once the egg starts to set, gently add the remaining beaten egg in the same way.
- Sprinkle with mitsuba, cover with a lid, and cook over low heat for about 15 seconds until done.
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