Oyakodon

Chicken simmered in seasoned dashi with the egg added in two stages and never set hard.

Chicken, Fish, Egg. Not vegetarian — contains chicken, fish.

Ingredients

• 500 g boneless chicken thigh, in thin slices
• 300 ml dashi
• 4 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 2 onions, thinly sliced
• 6 eggs
• 4 portions cooked rice
• 4 spring onions, sliced

Method

1. THE EGG GOES IN TWICE AND IS NEVER SET HARD. Two thirds poured in first and given forty seconds, the last third poured over and barely cooked at all, then the heat off and the lid on. The finished dish should still be running slightly where it meets the rice. Set firm it is an omelette on rice.
2. ONE PORTION AT A TIME, in a small pan. This is why the dish exists in single-serving pans: four portions together cannot be slid out intact and the egg timing goes.
3. BEAT THE EGGS BADLY. Four or five strokes with chopsticks, leaving visible streaks of white and yolk. Properly beaten they set into a uniform yellow sheet and the finished bowl looks and tastes flat.
4. Dashi, soy, mirin and sugar into a small pan and brought to a simmer.
5. Onion in, 3 minutes, until translucent and soft.
6. Chicken in, spread flat in one layer, 4 minutes, turned once.
7. Two thirds of the egg poured in a circle over the surface, not stirred. Lid on, 40 seconds.
8. Remaining egg poured over, lid on, heat OFF, 30 seconds. The residual heat is all it needs.
9. Slide the whole thing out of the pan onto the rice in one movement, keeping the layers in order.
10. Spring onion over. Eat immediately -- it continues setting in the bowl.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Japan · All recipes