Fantastic Oyakodon Chicken and Egg Bowl

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Oyakodon is Japanese a type of Japanese fast food. Oyakodon means “parent and child rice bowl”. Chicken is the parent and egg are the children. Is it quite interesting?

3 chicken thighs
1 dried kombu
½ ounce bonito flakes
3 tablespoons soy sauce
5 tablespoons sake
3 tablespoons mirin
1 tablespoon sugar
A pinch of salt
A pinch of white pepper
4 eggs
2 small onions
Some scallions/ mitsuba/ cilantro/ parsley

First let’s season our chicken thighs with 2 tablespoons of sake, a pinch of white pepper, and a pinch of salt. Then mix well.

We are going to make dashi stock. I soaked this kombu sheet in water for 2 hours. Then turn up the heat and bring this to a boil. Take the kombu sheet out. And turn off the heat. Add ½ ounce of bonito flakes and leave it for about 5 minutes, and do not stir. Sift the stock and we got ourselves dashi stock.

To make the sauce, add 1 cup of dashi stock, 3 tablespoons of soy sauce, 3 tablespoons of sake, 3 tablespoons of mirin wine, 1 tablespoon of sugar, and mix well.

Let’s mix 4 eggs, just partially, still leave some yolks and whites on its own.

In a hot pan, add 3 tablespoons of oil, add 2 small onions and cook until the aroma comes out. Add the sauce, the chicken, and cover the lid. Cook the chicken in high heat until there’s no pink for about 3 minutes. Add the eggs evenly. Lastly, add some scallions. Traditionally, Japanese uses Mitsuba but I can’t seem to find any, not even in the Japanese market.

You could also add a raw egg yolk in the middle at the end. Enjoy!


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