OYAKODON/ JAPANESE RICE BOWL RECIPE
< OYAKODON~JAPANESE RICE BOWL RECIPE~>
＜Yield> 2 servings
<Prep time> 3mins
<Cook time> 12mins
½ of onion
chicken thigh 250g
120cc of dashi packet without MSG
2 ½ tbsp of soy sauce
1 tsp of sugar
3 tbsp of mirin without MSG
1: Slice the onion thinly. Chop mitsuba into small pieces. Remove the excess fat and skin. then Slice the chicken into bite-size pieces. Clack 2 eggs and whisk it roughly. You don’t have to whisk it completely. We want the egg yolk and white to remain separate in a bowl, so that you can enjoy the different textures and colors when it is topped on the rice.
Mix dashi stock, sugar, soy sauce and mirin,then desolve it well.
2; In a non-stick pan, place the chicken with the skin side down, and cook it over high heat while you press it down with your spatula. What we are looking for is a nice, golden color, and a smoky flavor. Once the skin side becomes charred, flip and cook it on the other side.
3: In a pan, place slices onion and yummy sauce. Once it is brought to a boil, pop the lid on and lower the heat to medium heat and simmer it for 5 mins, or until the onion wilts and chicken are fully cooked.
4;Pour ½ portion of egg first by making a swirl, and pop the lid on, then cook it for about 30 seconds over small heat. Open the lid and pore the rest of the egg by spreading it equally over the chicken followed by mitsuba leaf. Pop the lid on and off the heat immediately. Let it steam for 10 seconds.
5: Serve it on the steamed rice. Ready to be enjoyed!
<Miwa’s tips> ※ Sharing more tips on the video!
・You don’t have to whisk it completely. We want the egg yolk and white to remain separate in a bowl, so that you can enjoy the different textures and colors when it is topped on the rice.
・Roast the chicken thigh before you simmer it in a sauce.
・Do not pour the beaten egg all at once.
<Recommended side dish>
Store it in a air-tight container in the fridge for 2days.
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