Oyakodon

Oyakodon

For those of you not familiar with oyakodon, oyako simply means "parents and children". Don means rice bowl. You may have seen donburi which simply means something put over rice to eat. If you can't figure it out, the parents and children is because this is chicken with eggs. Oyako = chicken & eggs. Don = rice. Oyakodon = chicken & eggs over rice.

---

You will need

• Rice Cooker (for the rice)
• Instant Dashi Granules (for dashi stock, get a good brand!)
• Medium bowl
• Small bowl
• Medium frying pan w/lid (can also use a medium dutch oven)
• Sharp knife
• Mesh skimmer spoon
• Rice (amount depends on hunger level)
• Water (for the dashi stock & rice)

Begin preparing your rice

WASH.YOUR.RICE.WASH.IT.WASH.WASH.IT.TY.

[cook your rice according to quantity, type of rice, and rice cooker instructions]

Recipe ingredients

• 4 boneless, skinless chicken thighs
• 1 large onion, I prefer yellow, but you can use your favourite colour.
• 4 large eggs
• 1 bunch green onions

---

• 1 cup of dashi stock
• 3 tablespoons hon mirin
• 3 tablespoons sake
• 3 tablespoons soy sauce
• 3 teaspoons sugar
• 1 teaspoon beni-shoga, chilled - for garnish

Broth preparation

1. COMBINE dashi stock, hon mirin, sake, and soy sauce in a bowl.
2. ADD the sugar and MIX together until the sugar dissolves. You might not need ALL of the broth, but you can keep the leftover in the fridge for up to 3 days or in the freezer for several weeks.
3. Set aside.

Ingredients preparation

1. Thinly slice the onion. (cut it in half first to make a half-moon, then thinly slice each half-moon)
2. Coarsely chop the green onions.
3. Beat the eggs in a small bowl.
4. Using the sogigiri method, slice the chicken thighs diagonally and cut into 1.5inch pieces. (4cm)

Sogigiri method: Hold your knife diagonally, almost parallel to your cutting board, and slice the chicken. This gives the meat more surface area so that it cooks quicker and absorbs the flavours faster.

COOKING INSTRUCTIONS

1. Get out your medium frying pan and put it on the burner but do NOT turn on the heat yet.
2. Add the onions to the pan in a single layer.
3. POUR enough of the BROTH mixture into the pan to JUST COVER the onion.
4. ADD the chicken on top of the onion. Be sure that the onion and chicken are both evenly distributed.
5. TURN ON the heat and bring it to a boil.
6. Once it boils, lower the heat to MEDIUM-LOW.
7. SKIM off any foam that you see. (aka, the fat from the chicken)
8. COVER and cook around 5 to 10 minutes, or until the chicken is no longer pink and the onion is tender.
9. TASTE the broth and see if you need to make adjustments.
10. SLOWLY drizzle the beaten eggs over the chicken and onion.
11. COOK COVERED on MEDIUM-LOW until the egg is done to your liking. (In Japan, they serve this while the egg is nearly set but still runny. I don't like runny egg so I always cooked mine through)
12. ADD the green onion just before removing from heat.
13. TRANSFER the chicken and egg over your steamed rice.
14. DRIZZLE some of the remaining sauce over the chicken and eggs, to your liking.

Serve in a bowl over steamed rice. Garnish wish chopped green onion and beni-shoga.

• Beni-Shoga is bright red pickled ginger. Unlike gari aka sushi ginger which is soaked in a sweet vinegar, beni-shoga is made by soaking in a plum vinegar of sorts, and what gives it its red colour.

Kushmonster (talk) 19:31, 7 August 2021 (UTC)