A new style oyakodon that allows you to enjoy two delicious flavors at once: soboro-don and oyakodon, made with ground meat. It's easy to make without the hassle of cutting meat, and we'll show you how to perfectly finish it with a soft-boiled egg. The trick of laying bonito flakes on the rice ensures a rich umami flavor until the last bite. This is a satisfying bowl recipe perfect for busy days.
Ingredients
Main Ingredients (2 servings)
- Ground chicken 150g
- Onion 1/2
- Eggs 2
- Bonito flakes 4g
- Rice to taste
- Mitsuba (Japanese parsley) to taste
Seasonings
- [A] Soy sauce 2 tbsp
- [A] Mirin 2 tbsp
- [A] Water 2 tbsp
- [A] Sugar 1 tsp
- [A] Ginger 1 clove
- [B] Water 100ml
Steps
- Thinly slice 1/2 onion along the grain. Cut off the root in a triangle, and if it becomes unstable, lay it on its side to cut.
- Spread 4g of bonito flakes over rice to taste in a donburi bowl. 【This is the secret!】 The rice won't absorb too much liquid, and the umami from the bonito flakes will be added, making it delicious until the end.
- Lightly beat 2 eggs. Adjust the degree of beating to your liking.
- Place 150g of ground chicken in the pan while it's still cold.
- Continue by adding the [A] seasonings (2 tbsp soy sauce, 2 tbsp mirin, 1 tsp sugar, 2 tbsp water, 1 clove ginger), and mix everything well.
- Turn on the heat and cook the ground chicken while stirring to break it into small pieces (soboro). 【This is the secret!】 Starting to cook while the liquid is abundant prevents the ground meat from sticking to the pan.
- Once the soboro is formed, add 100ml of water to create the simmering liquid. 【This is the secret!】 By separating the water for sautéing the ground meat and the water added as simmering liquid into two stages, the flavor is well-balanced.
- Add the thinly sliced onion, cover, and simmer for about 3 minutes. Turn off the heat when the onion is cooked to your desired tenderness.
- Pour 2/3 of the beaten eggs from the outside, covering the entire surface, and cover with a lid to cook completely.
- Turn off the heat and pour in the remaining beaten egg. The residual heat will cook the egg to a soft-boiled consistency. 【This is the secret!】 By separating the eggs into those cooked completely first and those finished with residual heat, you can achieve a soft-boiled consistency without failure.
- Arrange the topping over the bonito flake rice, and garnish with mitsuba to taste if available. It's done!
- If you like, sprinkle with sansho pepper for a richer flavor. It's recommended.
- If packing for a bento, make sure the egg is fully cooked before placing it on the rice.
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