Recipe of Oyakodon
Local recipe
Ingredients
No.1
- 1/2 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp mirin or white wine (1tbsp) and sugar (1/2tsp)
- 3 tbsp water
- 40 g chicken thighs cut into small pieces
- 40 g chicken breast cut into small pieces
- 5 g some kind of soup stock I didn't use it.
No.4
- 2 eggs
No.5
- Free mitsuba(Japanese parsley) You can use green onions, etc.
Instructions
- Put sugar, soy sauce, mirin, water, and chicken in a frying pan.
- Cover with a lid.Cook over medium heat for 2 minutes.
- Open the lid and flip the chicken.Put the lid on and cook for 30 seconds.
- Crack eggs into a bowl and mix slightly.Add 1/2 to 2/3 of the egg mixture to the pan.Cover with a lid.Cook over low heat for 1 minute.
- Add the mitsuba and the rest of the eggs to the pan.Cover with a lid.Turn off the heat and let stand for 1 minute.Put it on top of rice.Finish.
Video
Notes
※This time I used a special cooking utensil(Oyakonabe), but you can also make it in a standard frying pan.
※Onions and Dashi (Japanese soup stock) are also commonly used, but in this case I left these out in order to enjoy the taste of the expensive eggs and chicken. In other words, this is a recipe that depends on the quality of the ingredients (chicken and eggs, of course, but also soy sauce, etc.).
※If you don't have mirin, you can add a little white wine (1tbsp) and sugar (1/2tsp) and it will taste similar.
※Eggs in Japan are quality-controlled so that they can be eaten raw. If you are not in the habit of eating eggs raw, it is better to cook them thoroughly.