Our tried and true recipe for this Japanese classic. We make ours in individual serving pans, but this recipe makes up 2 servings in a standard size skillet.
Oyakodon
2-3 boneless skinless thighs
3 eggs
1/2 cup dashi
Ingredients:
(optional: donburi pans)
1/2 onion, slivered
3 Tbsp soy sauce
3 Tbsp mirin
2 Tbsp sugar
2 Tbsp sake
scallion, finely chopped
togarashi
pickled ginger
Cut chicken thighs into 1” bite size cubes. Lay on a tray in a single layer and sprinkle with 2 Tbsp sake for 5-10 minutes.
Instructions:
1.
Pour 1/2 cup dashi into a shallow pan and add soy sauce, mirin, and sugar to create the sauce. (You can also do this in a separate saucepan)
With your sauce in your frying pan, add onions and bring to a simmer for ~1min.
2.
3.
4.
Add chicken in a single layer. Cook uncovered for ~5 minutes, flipping halfway until chicken is no longer pink and onions are tender. Sauce should also be slightly reduced at this stage,
Add egg in 2 layers: add 2/3 to the pan first, then the remaining 1/3 later once the first layer is starting to set. You can cover the pan briefly to help the whites set in between these stages.
5.
6.
“Cut” your eggs with chopsticks to mix the yolks and whites. This will create a pretty marbled effect. Optional: discard the whites from one of the eggs for a more golden look.
When eggs are almost set but still soft, remove from heat and serve over rice. Garnish with chopped scallion, pickled ginger and shichimi togarashi.
