Oyakodon
Greg Dunmore
Rated 5.0 stars by 1 users
Servings
2
Oyakodon takes its name from the Japanese words for “parent” (oya) and “child” (ko), followed by don for donburi, or rice bowl. It features chicken (the parent) and egg (the child) served over rice, but the age-old question of which came first does not apply here.
The key is simple: cook the chicken and egg separately, then bring them together at the very end for a perfectly tender finish.
A staple of home kitchens and casual lunch counters, oyakodon is classic Japanese comfort food: tender chicken, softly set egg, and sweet onion simmered in an umami-rich sauce and served over hot steamed rice. Fuss free, deeply comforting, and quick to prepare, it is everyday Japanese cooking at its most satisfying.
Ingredients
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6 oz boneless, skinless chicken thigh, cut into bite sized pieces
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2 1/8 teaspoon sea salt, divided
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1/2 teaspoon sake
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2 teaspoons Nitto Jozo White Tamari
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2 teaspoons Suehiro Usukuchi Soy Sauce
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2 teaspoons mirin
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1 teaspoon Morino Yoshino Kuzu Starch
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2 eggs
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2 teaspoons Wadaman Organic Black Sesame Oil
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2 oz sliced yellow onion
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2 cups cooked Japanese-style rice
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1 full sheet of Motoi Nori - Zenkei (or 2 half sheets - Temaki)
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1 tablespoon finely sliced scallions
Directions
Marinate the chicken with the salt and sake (1/8 teaspoon) for at least 1 hour, or up to 24 hours.
In a small bowl, whisk together the Dashi, white tamari, soy sauce, mirin, sake (2 teaspoons), and kuzu until well combined. In two separate small bowls, crack in one egg each and whisk well.
Prepare two small sauté pans with lids. If you only have one pan, cook the chicken in two batches.
Heat the pan(s) over medium-high heat and add half of the sesame oil to each pan. Just before the oil begins to smoke, divide the chicken evenly between the pans and cook until browned on one side.
Reduce the heat to medium, flip the chicken, and add the onions to each pan. Cook until the onions are just beginning to soften at the edges, without browning.
Divide the dashi mixture evenly between the pans and bring to a gentle simmer. Slowly pour the beaten egg into each pan in a circular motion, cover immediately, and cook for 30 seconds to 1 minute, or until the egg is set to your liking.
Divide the cooked rice between two bowls. Crumble the nori by hand and sprinkle it over the rice. Spoon the chicken, egg, and sauce mixture over each bowl, using a rubber spatula to loosen any pieces from the pan if needed.
Garnish with scallions and serve immediately.