Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Thinly slice 1/2 pc of scallion on a diagonal.
- Separate the leaves and stems of 4 sprigs of mitsuba.
- Finely chop the mitsuba stems into small pieces. [This is the secret!] Chopping them finely releases their aroma and adds a nice accent to each bite.
- Remove bones and visible sinew from 200g of chicken thigh.
- Cut the chicken into bite-sized, thin slices so it cooks quickly.
- Rub 1 tsp of sugar into the chicken and let it rest until dissolved. [This is the secret!] Rubbing in sugar makes the chicken moist and juicy.
- Once the sugar has dissolved, rub 2 tsp of soy sauce into the chicken.
- In a bowl, combine 200cc of dashi stock, 100cc of mirin (sweet rice wine), and 50cc of soy sauce to make the simmering liquid (B). [This is the secret!] For a perfectly balanced Oyakodon, the ideal ratio for the simmering liquid is Dashi Stock 4 : Mirin 2 : Soy Sauce 1.
- Lightly beat 4 eggs, 2 for each serving. [This is the secret!] The egg mixture is perfect for Oyakodon when the whites and yolks are not completely mixed, with some separation remaining.
- Place cooked rice to taste in a bowl and sprinkle with a little shredded nori seaweed.
- In a small frying pan, add half of the simmering liquid (B), half of the seasoned chicken, scallions, and half of the mitsuba leaves. (For one serving).
- Heat the frying pan over medium heat and bring the simmering liquid to a boil. [This is the secret!] Boil the simmering liquid thoroughly to eliminate the raw alcohol smell from the mirin.
- Once the simmering liquid boils, cook the chicken, flipping it to ensure even cooking.
- When the chicken is cooked, pour half of the beaten egg mixture over it, starting from the center and moving outwards.
- Maintain a heat between low and medium, gently swirling the outer egg into the center as it cooks.
- When the first layer of egg is almost set, pour the remaining beaten egg mixture in the same way.
- Gently mix by moving the outer parts inward and inner parts outward, cooking until half-set. [This is the secret!] The dish will continue to cook from residual heat, so turning off the heat a little early is key to achieving a half-cooked consistency.
- Place the finished Oyakodon over the rice in the bowl.
- Garnish with the finely chopped mitsuba.
- Make the second serving in the same way.
🌾 Recommended Rice for This Dish
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妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
