Recreate the taste of Nakau! The ultimate oyakodon recipe taught by a pro. A masterpiece with savory broth, fluffy-creamy egg, and plump chicken. It tastes authentic yet is easy to make at home. You'll never go back to instant mixes!
Ingredients
Main Ingredients (1 serving)
- 100g Chicken thigh
- 30g Onion
- 2 Eggs
- 4g Mitsuba
- Rice, as much as you like
Seasonings
- [A] 60ml Dashi broth
- [A] 20ml Sake
- [A] 40ml Mirin
- [A] 20ml Dark soy sauce
Steps
- Cut mitsuba into 2cm pieces and thinly slice the onion.
- Remove excess skin, tendons, fat, and cartilage from the chicken thigh.
- Cut the chicken thigh into 1.5cm cubes.
- Blanch the chicken thigh in boiling water for 30 seconds, then rinse with water and thoroughly pat dry. 【This is the secret!】 This removes the gamey smell and excess fat from the chicken, giving it a plump texture.
- Add 20ml sake and 40ml mirin to a pot and simmer for 1 minute after boiling to evaporate the alcohol.
- Add 60ml dashi broth to the pot after simmering and bring to a boil. Add 20ml dark soy sauce and bring to a boil again.
- Add the chicken thigh and cook through.
- Lightly beat 2 eggs. 【This is the secret!】 Mixing well makes it harder to fail and results in a fluffy-creamy texture.
- Line a small frying pan with the thinly sliced onion, then place the cooked chicken thigh on top.
- Pour in a little over 1 ladleful of the prepared broth and cook over medium heat for 2-3 minutes until the onion becomes translucent and soft. 【This is the secret!】 Fully lining the pan with onion prevents it from sticking to the bottom.
- Pour in 2/3 of the beaten egg over the entire surface and cook while shaking the pan.
- Once the edges start to set, sprinkle with mitsuba and add the remaining beaten egg.
- Cook quickly for about 10 to 30 seconds, being careful not to overcook the egg.
- Serve hot rice in a bowl.
- Gently slide the prepared oyakodon topping over the hot rice in the bowl.
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