OYAKODON

Name: Oyakodon
Ingredients: 3 eggs; 1 tbsp mirin; 1 tbsp soy sauce; 1 tbsp sake; 1 tbsp granulated sugar; 1 chicken thigh, cut into 1 inch cubes; 250 ml dashi; 2 1/2 scallions, whites sliced in rounds and greens sliced for garnish; 1/2 onion, thinly sliced; Rice, for serving

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.

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INGREDIENTS

3 eggs

1 tbsp mirin

1 tbsp soy sauce

1 tbsp sake

1 tbsp granulated sugar

1 chicken thigh, cut into 1 inch cubes

250 ml dashi

2.5 scallions, whites sliced in rounds and greens sliced for garnish

0.5 onion, thinly sliced

Rice, for serving

DIRECTIONS

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

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

Prepare scallion garnish and set aside.

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

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

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

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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