A recipe for Oyakodon using chicken breast. With three key points – preparation to prevent it from becoming tough, French techniques to bring out the umami of the onion, and the timing of adding the chicken breast – you can make delicious Oyakodon even without dashi. This is a simple pro technique to make enough for 4 people all at once in one pot.
Ingredients
Main Ingredients (4 servings)
- 2 Chicken breasts
- 4 Eggs
- 1 Onion
- Oil, to taste
Seasonings
- [A] Soy sauce, 2 tbsp
- [A] Sugar, 2 tbsp
- Water, 300ml
- Salt, to taste
- Sugar, to taste
Steps
- Cut 2 chicken breasts into bite-sized pieces.
- Sprinkle salt, 0.5% of the weight of the cut chicken breast, then sprinkle half that amount of sugar. [This is the key!] By firmly kneading the salt and sugar and letting it sit for 10-15 minutes, the chicken breast will not become tough.
- Thoroughly beat 4 eggs.
- Heat a pot over medium heat and add oil, to taste.
- Add sliced 1 onion and sprinkle with salt, to taste.
- After mixing the onion all over, cover with a lid and steam-fry over low heat. [This is the key!] Using a French technique called "étuver", vegetables are steamed using only their own moisture to bring out their umami.
- Once the onion becomes translucent, remove the lid and add 300ml of water.
- Increase the heat and bring to a boil.
- Add the prepared chicken breast to the boiling water. [This is the key!] Boiling in water will make the chicken breast moist and tender.
- Once the chicken breast is cooked, add 2 tbsp soy sauce and 2 tbsp sugar to season.
- Taste and adjust the seasoning until it feels slightly strong. If the taste is weak, add soy sauce and sugar in equal amounts.
- Pour half of the beaten eggs into the pot and cook until firmly set.
- Once the egg is set in the pot, add the remaining egg while continuing to cook.
- Cover with a lid and cook with residual heat for about 10 seconds. It's done.
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