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Oyakodon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 250ml dashi
- 11⁄2 tbsp mirin
- 1 1⁄2 tbsp sake
- 1 1⁄2 tbsp soy sauce
- 1 1⁄2 tbsp caster sugar
- 2 boneless, skinless chicken thighs, finely sliced
- 1⁄2 onion, finely sliced
- 2 large eggs
To serve
- freshly cooked Japanese rice
- mitsuba (Japanese parsley) or curly parsley
- togarashi seasoning or sansho pepper
Method
- STEP 1
Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
- STEP 2
Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it’s best served runny).
- STEP 3
Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.
