Oyakodonburi: A Simple Step by Step
Prep Time: 15 Min Cook Time: 15 min Total Time: 30 min
What you'll need
4.5
Soy Sauce
1
Medium-Sized Pot
6
Optional: Mitsuba (Japanese Parsley)
4.5
Mirin
4
White Rice
1.5
Onions
6
Boneless, Skinless Chicken Thighs
4.5
White Sugar
1.5
Dashi
6
Large Eggs
4.5
Optional: Sake
Optional: Shichimi Togarashi
Combine wet ingredients dashi, mirin, and soy sauce into a bowl then mix well.
1
Then add white sugar to the mixture and stir to dissolve it in.
2
Prepare onions by cutting into thin slices.
3
Then, cut the chicken thighs into approximately 1.5 inch pieces.
4
Cook rice with either pot or rice cooker.
5
With a decently sized pan, put on medium heat with a little oil of any type.
6
Start by adding in the onions with enough of the liquid mixture to cover them so that it’s flavor will come out.
7
Add in the chicken thigh pieces.
8
Bring up the heat to medium high so that the chicken, onions, and liquid mixture starts to simmer.
9
Once boiling, cover with lid and turn it down to medium low heat to cook for around 5 minutes until the chicken is fully cooked.
10
Beat the eggs together to pour in.
11
Once the chicken is fully cooked, pour in the egg mixture and cook until somewhat runny yet cooked.
12
Turn off heat and to serve, pour over a serving of rice.
13
Optional: Add shichimi for an extra flavor of spice.
14
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