This supreme Oyakodon recipe maximizes the umami of the ingredients without using water, creating a fluffy and creamy texture. The key is to simmer the chicken and onions slowly, then add the beaten egg in two stages. You can recreate professional-level taste at home.
Ingredients
Main Ingredients (2 servings)
- 1 Chicken thigh
- 1-2 Onions
- 1 tbsp Oil
- 2 Eggs
Seasonings
- [A] 2 tbsp Sake
- [A] 2 tbsp Mirin
- [A] 1 tbsp Sugar
- [A] 2 tbsp Soy sauce
- [A] 1 tsp Dashi powder
Steps
- Cut 1 chicken thigh into bite-sized pieces.
- Cut 1-2 onions into coarse wedges. Slightly larger pieces are good for Oyakodon.
- Add 1 tbsp oil to a frying pan and heat.
- Add the onions and stir-fry lightly.
- Once the oil is incorporated, add the chicken and stir-fry slowly with the onions over medium-low heat. [This is the secret!] Cook slowly over low to medium heat, using only the moisture released from the ingredients.
- When the chicken is cooked and the onions are softened, add 2 tbsp sake and 2 tbsp mirin and mix.
- Continue by adding 1 tbsp sugar, 2 tbsp soy sauce, and 1 tsp dashi powder to season.
- Cover with a lid, reduce heat to low, and simmer slowly.
- Lightly beat the 2 eggs with chopsticks, breaking up the whites, to create beaten egg.
- Pour half of the beaten egg over the simmered ingredients, cover with a lid, and heat over low heat.
- Once the first portion of egg starts to set, pour the remaining beaten egg over it and cover with a lid for further heating. [This is the secret!] Dividing the beaten egg into two portions creates a fluffy and creamy texture.
- If you prefer a creamier consistency, turn off the heat at this point. The residual heat will continue to cook it to a fluffy finish.
- Serve the Oyakodon mixture over rice in a bowl. Garnish with green ingredients like mitsuba or kaiware sprouts to complete the dish.
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