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OYAKODON

Picture for Oyakodon

Oya means parent, ko means child, and don indicates that this is a rice bowl. Chicken and egg, parent and child. Both united above a bed of rice and in a baptism of sauce. This is getting weird, right? You know what's not weird? How good this dish tastes and how easy it is to make. How you garnish and how runny you like your eggs is up to you. Make it for yourself, and make it for yourself. You know what I mean.

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

eggs

3 eggs

mirin

1 tbsp mirin

soy sauce

1 tbsp soy sauce

sake

1 tbsp sake

granulated sugar

1 tbsp granulated sugar

chicken thigh, cut into 1 inch cubes

1 chicken thigh, cut into 1 inch cubes

dashi

250 ml dashi

scallions, whites sliced in rounds and greens sliced for garnish

2 ½ scallions, whites sliced in rounds and greens sliced for garnish

onion, thinly sliced

½ onion, thinly sliced

Rice, for serving

Rice, for serving

DIRECTIONS

1.

Combine dashi, mirin, soy sauce, sake, and sugar and mix to combine. Set aside

2.

Beat 3 eggs together until white and yolk separation is barely visible, but still there, and set aside.

3.

Prepare scallion garnish and set aside.

4.

Sauté onion and chicken in chicken fat or oil until very lightly browned, and then add simmer sauce.

5.

Simmer uncovered until sauce is reduced to taste and chicken is fully cooked.

6.

Drizzle egg in a circular motion into the pan, lightly agitate, cover, and let cook for 1-3 minutes, depending on desired texture.

7.

Slide omelette in one piece over a plate of rice, garnish with scallion, raw egg yolk, and crispy chicken skin, if desired.

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