Oyakodon

Updated at: Wed, 16 Aug 2023 16:20:40 GMT

Step 1

Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.

Step 2

Add sugar and mix all together until sugar is dissolved. Depending on the frying pan sizes, you may not need all the broth. You can keep the leftovers in the refrigerator for 3 days.

Step 3

Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).

Step 4

Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces.

Step 5

Add 1 serving of the onion in a single layer. Pour roughly ⅓ to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). Pour just enough sauce to cover the onion.

Step 6

Add 1 serving of chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.

Step 7

Once boiling, lower the heat to medium-low heat. Skim off any foam or scum if you see. Cover and cook for about 5 minutes or until chicken is no longer pink and onion is tender.

Step 8

Taste the broth and see if you need to adjust. Slowly drizzle the beaten egg over the chicken and onion. Cook covered on medium-low heat until the egg is done to your liking.

Step 9

Add the mitsuba (or green onion) right before removing from the heat. Transfer the chicken and egg over the steamed rice and drizzle the desired amount of remaining sauce.

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