A chef teaches you the ultimate gooey oyakodon recipe. Achieve restaurant-quality taste at home with professional techniques. Key points include marinating the chicken, the ratio of dashi, and the exquisite cooking of the eggs. Adding the egg yolk at the end further enhances the flavor. Please try this exquisite oyakodon that your family will love.
Ingredients
Main Ingredients (1 serving)
- 2 eggs
- 100g chicken thigh
- 1/4 long green onion
- Mitsuba to taste
- Shredded nori seaweed to taste
- Cooked rice to taste
Seasonings
- [A] Dashi 80cc
- [A] Soy sauce 20cc
- [A] Mirin 20cc
- [A] Sugar 1 tsp
- Soy sauce a little
Steps
- Thinly slice 1/4 long green onion on the diagonal.
- Cut mitsuba to taste.
- Slice 100g chicken thigh into bite-sized pieces.
- Place the sliced chicken in a bowl, and thoroughly knead with soy sauce a little to marinate. [This is the trick!] The meat will become tender and the marinade will penetrate well.
- Combine dashi 80cc, soy sauce 20cc, mirin 20cc, and sugar 1 tsp in a pot and mix well.
- Add the marinated chicken to the pot with the combined dashi.
- Separate 1 egg yolk from the 2 eggs, and beat the remaining eggs.
- Heat the pot over medium heat.
- Skim off any scum that rises to the surface once it boils.
- Reduce the heat, cover, and simmer for about 2 minutes to cook the chicken through.
- Open the lid and add the sliced long green onion to the cooked chicken.
- Drizzle in the beaten eggs. It's good to leave a small opening in the center.
- Turn off the heat, cover, and let steam for about 1 minute. [This is the trick!] Do not cover while simmering; instead, cover and steam after turning off the heat to achieve a semi-cooked, gooey egg.
- Place warm cooked rice to taste in a bowl and top with shredded nori seaweed to taste.
- Place the steamed oyakodon over the rice.
- Place the reserved egg yolk in the center.
- Garnish with the cut mitsuba and it's done.
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