Chef's Secret Oyakodon from Kyoto 🇯🇵

Updated at: Sun, 09 Jun 2024 23:38:29 GMT

Step 1

1. Start by cooking your rice in a pot or rice cooker.

Step 2

2. To make your dashi soup stock, mix 1/2 cup boiling water with 1/2 tsp dashi powder. Then mix in mirin, sugar and soy sauce.

Step 3

3. Chop parsley leaves finely and set aside.

Step 4

4. With a knife, trim the extra bits of fat and tissue off chicken then cut into 3/4 inch (2 cm) square pieces.

Step 5

5. Move chicken into a bowl, sprinkle with sake and let sit for 5 min.

Step 6

6. Crack eggs into a bowl but do NOT mix or whisk. With a pair of chopsticks, lift the egg whites to “cut“ them 6 times into smaller clumps. We want a high color contrast between the yellow and white parts of the eggs after cooking.

Step 7

7. If using onions, slice ~1/4 in (6 mm) wide and add to unheated medium pan.

Step 8

8. Turn heat to medium and pour in your dashi soup stock.

Step 9

9. Once simmering, add chicken and cook uncovered for 5 min until chicken is no longer pink. Halfway through, flip chicken.

Step 10

10. We will add eggs in 2 stages. First, turn heat to medium and add 2/3 of eggs, gently pouring over chicken in a circular pattern.

Step 11

11. When egg is still runny, turn heat to medium low and add the last 1/3 of your eggs to the center & edges of pan. Cook until eggs are to your liking. Oyakodon in Japan is typically served while the egg is almost set but still runny

Step 12

12. Fill your bowls with rice and top with the cooked chicken, eggs and sauce.

Step 13

13. Top with chopped parsley and sansho pepper!

Step 14

Enjoy 🥰

↑Support creators by visiting their site 😊

0 liked

0 disliked