Chef Dai demonstrates how to make “Oyakodon” – a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
Chicken Thigh x 1 (deboned and butterflied)
small white onion x 1/2 small
Egg x 1
Dashi Stock x 5 Tbsp (alternatively use instant stock powder)
Dark soy sauce x 1 Tbsp
Mirin x 1 Tbsp
Sugar x 1 Tbsp
Spring onion x 1
Steamed Rice x 1 bowl
Thinly cut Nori Seaweed (optional)
Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)
Oyakodon (親子丼), literally means “parent-and-child rice bowl”. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
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