PocketCook

From @Seonkyoung Longest

Oyakodon

15 min · Serves 1

15 mintotal
8 minhands on
10steps
1servings

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Ingredients

For the dashi broth

  • 1 dashi sachet
  • 1 cup water

For the sauce and chicken

  • 1/4 cup dashi broth
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1/2 onion, thinly sliced
  • 150 g chicken thigh, cut into bite-sized pieces
  • 1 large egg
  • To serve
  • 1 bowl cooked white rice
  • 2 sprigs mitsuba (or parsley), chopped

To serve

    Method

    For the dashi broth

    1. Boil the water in a small saucepan with the dashi sachet for 2 minutes to create the dashi broth.

    For the sauce and chicken

    1. In an oyakodon pan or small skillet, combine the prepared dashi broth, soy sauce, mirin, and sake.

    2. Bring the mixture to a boil over medium heat.

    3. Add the sliced onion and chicken pieces to the pan.

    4. Cover with a lid and simmer until the chicken is cooked through and the onion is soft, 3–4 minutes.

    5. Lightly beat the egg in a small bowl, leaving some distinct yolk and white strands.

    6. Pour most of the beaten egg over the chicken and onions, cover, and cook for 1 minute.

    7. Pour the remaining egg on top, cover again, and turn off the heat to let the egg set slightly from the residual heat.

    To serve

    1. Slide the chicken and egg topping over a bowl of hot cooked rice.

    2. Garnish with chopped mitsuba and serve immediately.

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