Oyakodon
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.
Originálny recept od Forkin
- Celkový čas
- 30 min
- Porcie
- 2
- Náročnosť
- Stredná
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Príprava
Suroviny
Suroviny
- 200 gboneless, skinless chicken thigh, cut into 1-inch pieces
- 0,5 ksyellow onion, thinly sliced
- 4 ksegg, lightly beaten
- 2 šálkacooked short-grain rice, hot
sauce
- 120 mldashi stock
- 2 lyžicasoy sauce
- 2 lyžicamirin
- 1 lyžičkasugar
garnish
- 1 ksscallion, thinly sliced
Vybavenie
measuring cups · measuring spoons · cutting board · knife · serving bowls · small skillet
Postup
Krok za krokom
- 1
Combine the dashi stock, soy sauce, mirin, and sugar in a small bowl to create the sauce.
Približne 1 min
Poznámka kuchára: Ensure the sugar is fully dissolved.
- 2
Heat a small skillet or donburi pan (about 7-8 inches in diameter) over medium heat.
Približne 1 min
Poznámka kuchára: 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.
Približne 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.
Približne 4 min
Poznámka kuchára: 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.
Približne 2 min
- 6
Cover the pan and simmer for 5-7 minutes, or until the chicken is cooked through.
Približne 7 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Približne 1 min
Poznámka kuchára: 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.
Poznámka kuchára: Use a spatula to help transfer the mixture without breaking it.
- 12
Garnish with sliced scallion and serve immediately.
Správne uchovanie
Store any leftover oyakodon in an airtight container in the refrigerator.
Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if needed to prevent drying.