Oyakodon Recipe (親子丼 - Chicken and Egg Bowl)

By No Recipes · 30 min

Ingredients

Instructions

1. Marinate the chicken thighs in soy sauce, sake and grated ginger for at least 30 minutes.
2. Just before cooking, mix in the potato starch.
3. Beat the eggs 3 to 4 times, just until the whites and yolks are swirled but not blended.
4. Heat the oil over medium heat and stir-fry the onion until translucent and soft.
5. Push the onion aside, spread the chicken in one layer and brown one side for about 2 minutes, then flip and brown the other side for about 1½ minutes.
6. Add the dashi, soy sauce and sugar, and simmer until the chicken is cooked through (about another minute) and the sauce has thickened slightly.
7. With the sauce at a full boil, pour the egg in from about 30 cm above the pan.
8. Cook while shaking the pan to spread the egg, without stirring, until set to your liking.
9. Turn off the heat and divide the sauce and egg over two bowls, each holding half of the 1 cup of cooked rice. 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