親子丼 (Oyakodon) Recipe by Francesco
Cooking Instructions 20 mins 1 Start by cooking the rice first. 2 Next, make the warishita broth and bring it to a boil over medium heat. 3 In the meantime, cut the onion into wedges. 4 Once the warishita is boiling, add the chicken and onion and simmer until 90% cooked through. 5 In the meantime, beat the eggs until about 80% beaten, where you can still see the whites and yolk separate. 6 Pour the egg in two separate pours using chopsticks, making sure to cover the entire surface. This allows the whole mixture to have a bite of the eggs. 7 Let it simmer for another minute, for the eggs to firm up but not fully cook through. Serve with rice and garnish with mitsuba (Japanese parsley) or spring onion. 1 Start by cooking the rice first. 1 Start by cooking the rice first. 2 Next, make the warishita broth and bring it to a boil over medium heat. 2 Next, make the warishita broth and bring it to a boil over medium heat. 3 In the meantime, cut the onion into wedges. 3 In the meantime, cut the onion into wedges. 4 Once the warishita is boiling, add the chicken and onion and simmer until 90% cooked through. 4 Once the warishita is boiling, add the chicken and onion and simmer until 90% cooked through. 5 In the meantime, beat the eggs until about 80% beaten, where you can still see the whites and yolk separate. 5 In the meantime, beat the eggs until about 80% beaten, where you can still see the whites and yolk separate. 6 Pour the egg in two separate pours using chopsticks, making sure to cover the entire surface. This allows the whole mixture to have a bite of the eggs. 6 Pour the egg in two separate pours using chopsticks, making sure to cover the entire surface. This allows the whole mixture to have a bite of the eggs. 7 Let it simmer for another minute, for the eggs to firm up but not fully cook through. Serve with rice and garnish with mitsuba (Japanese parsley) or spring onion. 7 Let it simmer for another minute, for the eggs to firm up but not fully cook through. Serve with rice and garnish with mitsuba (Japanese parsley) or spring onion. Tips It’s best to homemake your own dashi. If you don’t have dashi, chicken stock will work in a pinch. 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 Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Great make-ahead Samosa Pockets Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Japanese yakitori (chicken thigh) Mashed Pea Potato Green Salad Recipe 🥗 Tartar Sauce Recipe | The Perfect Condiment for Sandwiches, Fried Foods & Grilled Fish 🍋 🥣 Great make-ahead Samosa Pockets Soft Omelette recipeㅣsimple and delicious breakfast 🥚🌞 Pumpkin donuts Pasta al pomodoro e burro Great make-ahead Samosa Pockets Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) Quick Paneer Masala Dry Recipe White chocolate raspberry cookies🍪 Mini pavlovas Kerala feast.. Semiya Payasam Lucknowi Chicken Biryani Pumpkin donuts Pasta al pomodoro e burro Great make-ahead Samosa Pockets Andhra Style Tomato Pappu Japanese yakitori (chicken thigh) Quick Paneer Masala Dry Recipe White chocolate raspberry cookies🍪 Mini pavlovas Kerala feast.. Semiya Payasam Lucknowi Chicken Biryani