Cooking: Oyakodon
- Cooking
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{November 14, 2018} This Japanese dish literally means chicken and egg rice bowl. I first learned how to make oyakodon from Cooking with Dog.
Makes about 4 servings:
- 4 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 onion sliced into thin wedges
- 1 lb chicken thigh
- 8 eggs
- 1 bunch of green onions, chopped
– Cut 1 lb of chicken into 1 inch pieces
– Slightly beat 8 eggs into a large bowl – don’t beat too much
– Mix sake (2 tbsp), mirin (2 tbsp), brown sugar (2 tbsp), and soy sauce (4 tbsp) and heat on stove
– Add onion (1 onion) and put lid on for 2-3 min
– Add chicken pieces and put lid back on
– Turn chicken pieces over
– After chicken is cooked, add 2/3 of the beaten eggs and stir lightly. Sometimes I add a bit of chicken broth to keep the egg mixture moist and fluffy. Cover with lid again.
– Simmer for 10 seconds or until slightly set. Then add rest of beaten egg. Add green onion. I like to add a bit of cayenne pepper on top as well. Cover with lid again.
– Immediately turn off stove and allow ingredients to settle and continue cooking.
– Serve over riceThis dish is savory and sweet, very easy to eat!
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