Oyakodon
Oyakodon
Oyakodon is a popular lunchtime dish that you won’t really find outside of Japan. Oyako means parents and children, don meaning rice. Chicken thigh and onions are simmered in a dashi stock with soy sauce, mirin, sake, and sugar. Once the chicken is cooked through, a beaten egg is poured over the dish and cooked for a minute. All of that is placed on top of a bowl of steamed rice. While the upperclass look at this as a peasant dish, oyakodon is nothing short of flavor and tastiness.
Servings: 1
Ingredients
- 1/4 cup dashi stock
- 1 tbsp soy sauce
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 small onion thinly sliced
- 1 large boneless skinless chicken thigh thinly sliced
- 1 large egg beaten
- 1 green onion chopped
- steamed rice for serving
Instructions
- Bring the dashi, soy sauce, mirin, sake, and sugar to a simmer in a small sauté pan over medium heat.
- Add in the onion. Simmer for a minute.
- Add in the chicken. Simmer for 8 minutes until the chicken is completely cooked through.
- Pour in the egg.
- Place a cover on the pan. Cook for 1 minute.
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