Oyakodon Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup
1 tablespoon soy sauce, plus more to taste
2 tablespoons dry sake
1 tablespoon sugar, plus more to taste
1 large onion, slivered
12 ounces
3 thinly sliced scallions, divided
2 stems mitsuba
3 to 4 large eggs
To Serve:
2 cups cooked white rice
Togarashi
Directions
Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba , then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor. Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream , holding your chopsticks over edge of bowl to help distribute eggs evenly . Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired . Garnish with remaining half of sliced scallions and togarashi. Serve immediately.
