Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Remove thick tendons and blood vessels from 1 chicken thigh.
- Remove the tendon cluster at the end of the leg and excess fat between the skin and meat of 1 chicken thigh.
- Stretch the skin of 1 chicken thigh and make cuts with a knife.
- Sprinkle a pinch of salt and a little shichimi togarashi on 1 chicken thigh and let it sit for about 10 minutes to absorb.
- Slice 1/4 onion into 1-2cm thick pieces.
- Separate the leaves and stems of mitsuba to taste and roughly chop each.
- Crack 3 eggs into a bowl. First, break the viscosity of the egg whites, then lightly mix the whole eggs.
- Add a small amount of oil to a frying pan and grill 1 chicken thigh, skin-side down. Press with a spatula to grill until fragrant. Once browned, remove from the pan. 【This is the key!】 Grilling slowly from low heat allows the fat between the skin and meat to render, creating an even and beautiful golden-brown color.
- Add 1/4 onion to the frying pan used to grill the chicken and sauté over low heat until softened.
- Cut the grilled chicken thigh into bite-sized pieces for the oyakodon.
- Return the cut chicken thigh to the frying pan with the sautéed onions and stir-fry lightly until fragrant.
- Add 2 tbsp soy sauce to the frying pan with the chicken and onions and reduce.
- Once the soy sauce has reduced, add 2 tbsp sake and 2 tbsp mirin at the same time. Continue to reduce until the liquid is less than half. 【This is the key!】 Since egg will be added later, make the base flavor concentrated here to avoid dilution. When bubbles appear and the liquid thickens, it's a sign of caramelization.
- Add 100-150ml chicken consommé to the reduced liquid in the pan and simmer to let the chicken absorb the umami of the broth.
- Once the liquid has reduced nicely, pour 1/3 of the prepared egg mixture over the entire surface.
- Cover and steam for 30 seconds to 1 minute to cook the first egg. At this time, add the chopped mitsuba stems.
- Once thickened and cooked, pour 1/2 of the remaining egg mixture over the entire surface.
- Once the second egg has cooked, turn off the heat completely and pour the remaining egg mixture over the entire surface.
- Cover and let it cook for 30 seconds to 1 minute with residual heat to achieve a half-cooked consistency.
- Serve the oyakodon over rice in a bowl. Finish by topping generously with the chopped mitsuba leaves. Completed!
🌾 Recommended Rice for This Dish
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シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
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。
