Oyakodon

Our tried and true recipe for this Japanese classic. We make ours in individual serving pans, but this recipe makes up 2 servings in a standard size skillet.

Added by Yoke Yeong Lam

Ingredients

• 2 thighs of chicken thigh (boneless, skinless)
• 3 tablespoons of soy sauce
• 3 tablespoons of mirin
• 0.5 cup of dashi
• 2 tablespoons of sugar
• 2 tablespoons of sake
• 0.5 onion of onion

  silvered
• 3 eggs of egg
• shichimi togarashi

  for garnish
• scallion

  finely chopped, for garnish
• pickled ginger

  for garnish

Instructions

1. 1

   Cut chicken thighs into 1” bite-size cubes. Lay on a tray in a single layer and sprinkle with 2 Tbsp sake for 5–10 minutes.

2. 2

   Pour 1/2 cup dashi into a shallow pan and add soy sauce, mirin, and sugar to create the sauce (you can also do this in a separate saucepan).

3. 3

   With the sauce in your frying pan, add onions and bring to a simmer for about 1 minute.

4. 4

   Add chicken in a single layer. Cook uncovered for about 5 minutes, flipping halfway, until chicken is no longer pink and onions are tender; the sauce should be slightly reduced at this stage.

5. 5

   “Cut” your eggs with chopsticks to mix yolks and whites; this creates a marbled effect. Optional: discard the whites from one egg for a more golden look.

6. 6

   Add the egg in two layers: add 2/3 of the egg mixture to the pan first, then add the remaining 1/3 once the first layer starts to set. You can cover the pan briefly to help the whites set between stages.

7. 7

   When the eggs are almost set but still soft, remove from heat and serve over rice. Garnish with chopped scallion, pickled ginger, and shichimi togarashi.