Main CourseDinner

Oyakodon

Name: Oyakodon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 porsiyon
Cuisine: japanese
Ingredients: 200 g boneless, skinless chicken thigh cut into 1-inch pieces; 0,5 adet yellow onion thinly sliced; 4 adet egg lightly beaten; 120 ml dashi stock; 2 yemek kaşığı soy sauce; 2 yemek kaşığı mirin; 1 çay kaşığı sugar; 2 su bardağı cooked short-grain rice hot; 1 adet 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 30 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: yumurta, gluten, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

200 gboneless, skinless chicken thigh, cut into 1-inch pieces
0,5 adetyellow onion, thinly sliced
4 adetegg, lightly beaten
2 su bardağıcooked short-grain rice, hot

sauce

120 mldashi stock
2 yemek kaşığısoy sauce
2 yemek kaşığımirin
1 çay kaşığısugar

garnish

1 adetscallion, thinly sliced

Ekipman

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

Hazırlanışı

Adım adım

1
Combine the dashi stock, soy sauce, mirin, and sugar in a small bowl to create the sauce.
Yaklaşık 1 dk.
Aşçının notu: Ensure the sugar is fully dissolved.
2
Heat a small skillet or donburi pan (about 7-8 inches in diameter) over medium heat.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
4
Add the chicken pieces to the pan with the onion and cook until lightly browned on all sides, about 3-4 minutes.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
6
Cover the pan and simmer for 5-7 minutes, or until the chicken is cooked through.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Aşçının notu: Use a spatula to help transfer the mixture without breaking it.
12
Garnish with sliced scallion and serve immediately.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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