This 'Ultimate Soft-Boiled Oyako-Don' has been meticulously crafted by culinary researcher Ryuji. The key is to grill the chicken until fragrant and then add the eggs in two stages for a perfectly semi-cooked finish. Savor the profound dashi-based sauce and the aroma of mitsuba that will stimulate your appetite for this authentic taste at home.
Ingredients
Main Ingredients (2 servings)
- 150g chicken thigh
- 1/8 onion
- 2 eggs
- Mitsuba to taste
- 200g cooked rice
Seasonings
- [A] 2.5 tbsp water
- [A] 2 tbsp mirin
- [A] 1 tbsp white dashi
- [A] 1 tbsp soy sauce
- Approx. 1 tsp vegetable oil
- Shichimi togarashi to taste
Steps
- Cut mitsuba into appropriate sizes.
- Thinly slice onion.
- Heat approx. 1 tsp vegetable oil in a frying pan.
- Place chicken thigh skin-side down in the frying pan and sear firmly. 【This is the trick!】 Rendering the fat from the skin and adding a fragrant aroma dramatically enhances the flavor.
- Cut the seared chicken thigh into bite-sized pieces.
- In a small pot, combine 2.5 tbsp water, 2 tbsp mirin, 1 tbsp white dashi, and 1 tbsp soy sauce, and mix to create the sauce.
- Pour the prepared sauce into the pot, add the onion, and heat over high heat. Once the onion has softened, add 150g chicken thigh.
- Reduce heat to low and slowly cook the chicken thigh and onion.
- Lightly beat 1 egg, leaving some streaks of white and yolk unmixed.
- Pour one beaten egg into the pot and cover, heating for about 1 minute until semi-cooked.
- Lightly beat another egg, leaving some streaks of white and yolk unmixed.
- Pour one beaten egg into the semi-cooked mixture in the pot and cover to cook. 【This is the trick!】 Adding the egg in two stages results in a more perfectly semi-cooked texture.
- Turn off the heat while some raw-looking parts remain; the residual heat will finish cooking.
- Serve 200g warm cooked rice in a bowl and gently slide the ingredients from the pot over the rice. Sprinkle with shichimi togarashi to taste, if desired.
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