oyakodon

Ingredients

• 1 chicken thigh (skinless and boneless)
• 2 eggs.
• 1/4 white onion.
• 50 ml water.
• 1 tablespoon soy sauce.
• 1/2 tablespoon sake.
• 1/2 tablespoon mirin.
• 2 teaspoon sugar.
• Pinch of hon-dashi.
• Pinch of MSG.
• Some rice.
• Some oil.
• Furikake optional.

Prep

1. Cook rice.
2. Mix water, soy sauce, sake, mirin, sugar, hon-dashi and MSG in a bowl as sauce.
3. Beat two eggs gently into a bowl. Break up the whites but do not homogenize the mixture completely.
4. Julienne onion. Aim for 1/2 centimeter width slices.

Method

1. Bring pan to medium heat and add oil.
2. Brown the whole chicken on both sides. Do not cook the chicken throughout.
3. Once browned, dice the chicken into chunks or strips and set aside.
4. Add a dash of oil to the pan, then brown the onions. Do not caramelize them.
5. Add the sauce mixture to the pan. Cover with lid and let it reduce, cooking for 3 minutes.
6. Once the sauce has thickened, add the diced chicken. Cover with lid for 1 minute.
7. Flip chicken pieces to coat all sides evenly. Cover with lid for 2 minutes.
8. Pour 3/4 of the egg mixture into the pan, keeping 1/4 of the mixture to be added later. Cover with lid for 1 minute.
9. Turn off the heat and pour the remaining 1/4 of the egg mixture into the dish. Cover and let the residual heat cook.
10. Serve the rested Oyakodon on top of the cooked rice and add furikake as desired.