How to Make Delicious Oyakodon at Home 親子丼

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Combine the dashi, soy sauce, mirin and sugar in a bowl, stirring until the sugar dissolves.
2. Cut the onion lengthwise into 6 mm slices. Chop the mitsuba into 1.3 cm pieces. Trim the chicken thighs and cut them into 2-2.5 cm bite-size pieces. Drizzle the chicken with the sake and set aside for 5 minutes.
3. Crack the eggs into a bowl and cut the whites 5-6 times with chopsticks, without beating. Break the yolks gently if needed, keeping whites and yolks separate.
4. With the heat off, arrange the onions in one layer in a medium frying pan (about 28 cm) and pour in the seasoning, which should just cover them.
5. Bring to a simmer over medium heat, then add the chicken spread evenly over the onions. Once simmering again, reduce to medium-low and cook uncovered for about 5 minutes, flipping the chicken halfway, until cooked through and the onions are tender.
6. Raise the heat to medium. When the sauce is gently simmering, drizzle two-thirds of the egg (mostly white) in a circle over the chicken, avoiding the edges. Cover briefly if the whites need more time to set.
7. When the first egg begins to set, add the remaining third (mostly yolk) and sprinkle with mitsuba or green onion. Cook over medium-low heat until the eggs reach your preferred doneness.
8. Divide the cooked rice between two donburi bowls, spoon the chicken and egg over the rice, and drizzle with sauce as desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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