Oyakodon

Updated at: Tue, 24 Sep 2024 22:55:25 GMT

Step 1

Rinse rice, soak for 30 minutes and drain for 15 minutes. add 600 Ml of water and three cups of rice to a pot. cover pot with a towel and lid and bring to a boil over medium heat. When water is boiling turn heat to low and cook for 12-13 minutes. Steam rice off heat for ten minutes

Step 2

Prepare seasoning: combine two cups of dashi ( 2 tsp dashi granules for 2 cups hot water), 8 tbsp soy sauce, and 4 tbsp mirin , and 8 tbsp sugar in a measuring cup until dissolved.

Step 3

slice two onions 1/4 inch wide

Step 4

chop green onion

Step 5

trim extra fat off of chicken and cut at an angle. transfer to a bowl and add sake and set aside for 5 minutes.

Step 6

crack eggs in a bowl. do not mix them all the way

Step 7

with stove off add onion in a single layer. Add seasoning mixture so it covers the onions.

Step 8

Turn heat on and simmer on medium heat. once simmering, add chicken on top onions

Step 9

Make sure the onions and chicken are evenly distributed. Once simmering again, lower heat to medium low, cook, uncovered for five minutes or until chicken is cooked and onions are tender. halfway through flip the chicken.

Step 10

increase heat to medium. with the cooking liquid simmering, drizzle eggs into the pan and avoid edges of the pan. you can either cook uncovered or covered. add green onion and cook to your liking

Step 11

serve in bowls with rice and spoon egg and chicken mixture over rice, you can also drizzle desired amount of pan sauce on top.

Step 12

Enjoy!

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