Japanese Comfort Food: Oyakodon

Updated at: Thu, 17 Aug 2023 12:23:37 GMT

Step 1

Slice yellow and green onions; slice the chicken /protein thin, crack your eggs in a bowl. Put all your liquids in one bowl plus sugar, mix all up.

Step 2

In the pan, add the onion, chicken/protein, and broth. Let it come to a bowl with a lid on and bring to a simmer. Once simmered and chicken is cooked and tender, bring the temperature to low heat and drizzle in the egg. Place the lid on and cook till the egg is to your liking, add garnish and serve.

Step 3

For Dashi (make ahead if no stock): 2qt water 14 grams dried shitake (or can use fresh; dried just gives it a flavor punch) 16 grams kombu 25 grams bonito flakes 72 grams white soy sauce (omit if you don’t have any, do not substitute with regular soy sauce) Salt to taste In a pot, add the water kombu and dried mushroom. Bring to 140F. Pull off the burner, cover and let steep for 1 hour. Strain into another pot using a fine mesh strainer. You can keep the kelp and mushrooms for the cooking class; I’ll demonstrate what to do with them for the garnish. Bring the liquid now to 175F add the bonito flakes for 15 seconds and then strain immediately, season with the white soy and salt (if no white soy add a bit more salt).

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