Main CourseDinner

Oyakodon

Name: Oyakodon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 porties
Cuisine: japanese
Ingredients: 200 g boneless, skinless chicken thigh cut into 1-inch pieces; 0,5 st yellow onion thinly sliced; 4 st egg lightly beaten; 120 ml dashi stock; 2 el soy sauce; 2 el mirin; 1 tl sugar; 2 kopje cooked short-grain rice hot; 1 st scallion thinly sliced

Oyakodon is a classic Japanese comfort food, featuring tender chicken and soft-scrambled egg simmered in a savory dashi broth, served over a bed of fluffy rice. The dish gets its name, 'parent and child,' from the use of both chicken and egg.

Een origineel recept van Forkin

Totale tijd: 30 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

200 gboneless, skinless chicken thigh, cut into 1-inch pieces
0,5 styellow onion, thinly sliced
4 stegg, lightly beaten
2 kopjecooked short-grain rice, hot

sauce

120 mldashi stock
2 elsoy sauce
2 elmirin
1 tlsugar

garnish

1 stscallion, thinly sliced

Keukengerei

measuring cups · measuring spoons · cutting board · knife · serving bowls · small skillet

De bereidingswijze

Stap voor stap

1
Combine the dashi stock, soy sauce, mirin, and sugar in a small bowl to create the sauce.
Ongeveer 1 min
Tip van de kok: Ensure the sugar is fully dissolved.
2
Heat a small skillet or donburi pan (about 7-8 inches in diameter) over medium heat.
Ongeveer 1 min
Tip van de kok: A non-stick pan works best for easy egg release.
3
Add the sliced yellow onion to the pan and cook for 2-3 minutes until slightly softened.
Ongeveer 3 min
4
Add the chicken pieces to the pan with the onion and cook until lightly browned on all sides, about 3-4 minutes.
Ongeveer 4 min
Tip van de kok: Don't overcrowd the pan; cook in batches if necessary.
5
Pour the prepared sauce over the chicken and onion. Bring to a gentle simmer.
Ongeveer 2 min
6
Cover the pan and simmer for 5-7 minutes, or until the chicken is cooked through.
Ongeveer 7 min
Tip van de kok: Ensure the chicken is no longer pink in the center.
7
Pour about two-thirds of the lightly beaten eggs evenly over the simmering chicken and onion mixture.
8
Cover the pan again and cook for 1 minute, allowing the eggs to just set around the edges.
Ongeveer 1 min
Tip van de kok: You want the eggs to be mostly set but still a bit custardy in the center.
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.
Ongeveer 1 min
Tip van de kok: Adjust cooking time to your preferred egg consistency.
10
Divide the hot cooked short-grain rice into two large serving bowls.
11
Carefully slide the chicken and egg mixture from the pan over one bowl of rice.
Tip van de kok: Use a spatula to help transfer the mixture without breaking it.
12
Garnish with sliced scallion and serve immediately.

Goed bewaren

Bewaren

Store any leftover oyakodon in an airtight container in the refrigerator.

Opwarmen

Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if needed to prevent drying.