Oyako Donburi Recipe (Chicken & Egg Oyakodon)

By No Recipes · 30 min

Ingredients

Instructions

1. Marinate the chicken thighs in 2 teaspoons soy sauce, 1 teaspoon sake and 1/4 teaspoon grated ginger for at least 30 minutes.
2. Just before cooking, mix 1 tablespoon potato starch into the chicken until well coated.
3. Beat the 3 eggs 3-4 times in a bowl, just until the whites and yolk are swirled but not mixed.
4. Heat a frying pan over medium heat, add 2 teaspoons vegetable oil and the 75 g onion, and stir-fry until the onion is translucent and soft.
5. Push the onion to the sides, spread the chicken in a single layer and fry one side until browned, about 2 minutes.
6. Flip the chicken and brown the other side, about another 1 1/2 minutes.
7. Add 1/2 cup dashi, 1 tablespoon soy sauce and 1 teaspoon sugar; simmer about 1 more minute until the chicken is cooked through and the sauce has thickened slightly.
8. With the sauce at a full boil, pour the egg into the pan from 30 cm (1 foot) above.
9. Cook the egg while shaking the pan to spread it, without stirring, until set to your liking.
10. Turn off the heat, divide the sauce and egg mixture between two bowls over half the 1 cup cooked rice each, then garnish with mitsuba and serve with shichimi togarashi.

Summarized from No Recipes's video. Watch it for the details.

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OnionEggGingerRiceChicken thigh