Oyakodon Recipe by JANDRE
Cooking Instructions 1 Debone two skin-on chicken thighs, making a shallow cut into any high points of the meat. Salt both sides and let sit in the fridge while you prep the rest of the ingredients. 2 Add one piece of dried kombu to 2 cups of water and bring to a gentle simmer for 3–5 minutes. Turn off the heat, then add half a cup of bonito flakes and 1 teaspoon of salt. Let steep like tea for 5 minutes. 3 Strain, then add 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sake. 4 Char half an onion on both sides, then slice it into slivers. Beat two eggs. 5 Sear the chicken thighs, pressing them down with something heavy, with foil in between. No need to cook them all the way through, as they will simmer in the sauce. Slice the chicken into medium-sized pieces. 6 Add the onions and chicken to a pan with half of the dashi sauce. Bring to a simmer. 7 Add half of the beaten egg. Once it sets, add the rest of the egg for variation in texture. Then, add the tender parsley stems. 8 Serve over a bed of hot Japanese short-grain rice, add shichimi togarashi or chili powder, and garnish with parsley stems. Fin! 1 Debone two skin-on chicken thighs, making a shallow cut into any high points of the meat. Salt both sides and let sit in the fridge while you prep the rest of the ingredients. 1 Debone two skin-on chicken thighs, making a shallow cut into any high points of the meat. Salt both sides and let sit in the fridge while you prep the rest of the ingredients. 2 Add one piece of dried kombu to 2 cups of water and bring to a gentle simmer for 3–5 minutes. Turn off the heat, then add half a cup of bonito flakes and 1 teaspoon of salt. Let steep like tea for 5 minutes. 2 Add one piece of dried kombu to 2 cups of water and bring to a gentle simmer for 3–5 minutes. Turn off the heat, then add half a cup of bonito flakes and 1 teaspoon of salt. Let steep like tea for 5 minutes. 3 Strain, then add 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sake. 3 Strain, then add 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sake. 4 Char half an onion on both sides, then slice it into slivers. Beat two eggs. 4 Char half an onion on both sides, then slice it into slivers. Beat two eggs. 5 Sear the chicken thighs, pressing them down with something heavy, with foil in between. No need to cook them all the way through, as they will simmer in the sauce. Slice the chicken into medium-sized pieces. 5 Sear the chicken thighs, pressing them down with something heavy, with foil in between. No need to cook them all the way through, as they will simmer in the sauce. Slice the chicken into medium-sized pieces. 6 Add the onions and chicken to a pan with half of the dashi sauce. Bring to a simmer. 6 Add the onions and chicken to a pan with half of the dashi sauce. Bring to a simmer. 7 Add half of the beaten egg. Once it sets, add the rest of the egg for variation in texture. Then, add the tender parsley stems. 7 Add half of the beaten egg. Once it sets, add the rest of the egg for variation in texture. Then, add the tender parsley stems. 8 Serve over a bed of hot Japanese short-grain rice, add shichimi togarashi or chili powder, and garnish with parsley stems. Fin! 8 Serve over a bed of hot Japanese short-grain rice, add shichimi togarashi or chili powder, and garnish with parsley stems. Fin! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cream Cheese Squares Pizza Lunchable bento box Snackle box pizza luncheables Cream Cheese Squares Pizza Lunchable bento box Snackle box pizza luncheables Caramel Pudding Cream Cheese Squares Sun-dried Tomato Beef (or Chicken) Tapioca pearls (Sabu dana) or Chickpeas Tikki A Rosy Paal Gova -Milk Gova Mughlai Mutton Pasanda Or Parcha With Homemade Pasanda Masala Pan Seared Scallops in a Garlic Herb Reduction Apple cranberry pecan salad Kothimbir vadi 🍪Alfajores Sandwich Cookies🍪 Caramel Pudding Cream Cheese Squares Sun-dried Tomato Beef (or Chicken) Tapioca pearls (Sabu dana) or Chickpeas Tikki A Rosy Paal Gova -Milk Gova Mughlai Mutton Pasanda Or Parcha With Homemade Pasanda Masala Pan Seared Scallops in a Garlic Herb Reduction Apple cranberry pecan salad Kothimbir vadi 🍪Alfajores Sandwich Cookies🍪