A foolproof Oyakodon recipe that can be made in just 10 minutes. Its charm lies in its simplicity and the ability to use common pantry ingredients. The key is to stir the egg just enough to break up the whites, resulting in a dish where you can enjoy the texture of the egg. Adjust the semi-cooked state to your preference.
Ingredients
Main Ingredients (2 servings)
- 4 Eggs
- 1 Leek
- Mitsuba (Japanese Parsley)
- Cooked Rice (to taste)
Seasonings
- [A] 100cc Water
- [A] 1.5 tbsp Soy Sauce
- [A] 1.5 tbsp Mirin (Sweet Rice Wine)
- [A] 1 tbsp Sugar
- [A] 1 tsp Hondashi (Japanese Soup Stock)
Steps
- In a bowl, combine 100cc Water, 1.5 tbsp Soy Sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, and 1 tsp Hondashi (Japanese Soup Stock). Stir well to create the Donburi sauce.
- Trim the ends of the 1 leek and cut it in half.
- Separate the stems and leaves of the Mitsuba (about 1/5 of a bunch), and finely chop the stems.
- Crack 4 eggs into a bowl and stir just enough to break up the egg whites. Stirring the whites sufficiently ensures even cooking and prevents dryness. Avoid overmixing the yolks and whites to enjoy their distinct textures.
- Pour the prepared Donburi sauce into a frying pan and heat over medium-low heat.
- Once the Donburi sauce is warm, add the sliced leek and simmer briefly until cooked.
- Pour the beaten egg mixture evenly over the leeks.
- Cover the pan and steam for 40 seconds.
- Place the cooked egg and leek mixture over cooked rice in a bowl.
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