Oyakodon

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Combine the dashi stock, soy sauce, mirin, and sugar in a small bowl to create the sauce.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Ensure the sugar is fully dissolved.

2. 2

   Heat a small skillet or donburi pan (about 7-8 inches in diameter) over medium heat.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: A non-stick pan works best for easy egg release.

3. 3

   Add the sliced yellow onion to the pan and cook for 2-3 minutes until slightly softened.

   Περίπου 3 λ.

4. 4

   Add the chicken pieces to the pan with the onion and cook until lightly browned on all sides, about 3-4 minutes.

   Περίπου 4 λ.

   Σημείωση του μάγειρα: Don't overcrowd the pan; cook in batches if necessary.

5. 5

   Pour the prepared sauce over the chicken and onion. Bring to a gentle simmer.

   Περίπου 2 λ.

6. 6

   Cover the pan and simmer for 5-7 minutes, or until the chicken is cooked through.

   Περίπου 7 λ.

   Σημείωση του μάγειρα: Ensure the chicken is no longer pink in the center.

7. 7

   Pour about two-thirds of the lightly beaten eggs evenly over the simmering chicken and onion mixture.

8. 8

   Cover the pan again and cook for 1 minute, allowing the eggs to just set around the edges.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: You want the eggs to be mostly set but still a bit custardy in the center.

9. 9

   Pour the remaining beaten eggs over the mixture, cover, and cook for another 30 seconds to 1 minute until the eggs are mostly set but still slightly runny in the middle.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Adjust cooking time to your preferred egg consistency.

10. 10

    Divide the hot cooked short-grain rice into two large serving bowls.

11. 11

    Carefully slide the chicken and egg mixture from the pan over one bowl of rice.

    Σημείωση του μάγειρα: Use a spatula to help transfer the mixture without breaking it.

12. 12

    Garnish with sliced scallion and serve immediately.