Oyakodon
J. Kenji López-Alt · ♥ 29.8K likes · 1.4M views · 15 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chicken thigh
- cooked rice
Trim excess fat from the chicken thigh and slice it at an angle into flat, even pieces, against the grain; dicing works but cooks slower.
- onion
Put the chicken in the oyakodon pan or a small skillet with peeled, sliced onion.
The pan, and a Turkish aside
- 1 tsp powdered dashi
- 2 tsp usukuchi soy sauce
- 2 tbsp sake
Add powdered dashi, light soy sauce, sake and a little sugar; mirin may be added but is not needed.
- sugar
Simmer with a lid on until the chicken is cooked through, a few minutes; taste the simmering broth for seasoning.
- egg
- soy sauce
- dashi powder
- tokyo negi
Lightly beat egg with a tiny splash of soy sauce and a little dashi powder; mix in some of the sliced tokyo negi.
- 1 whole egg yolk
Stir the egg once more, pour it over the simmering chicken, cover and cook about 15 to 30 seconds, until the egg is still a little runny.
- shichimi togarashi
Slide it over the rice, make a small well and add the extra egg yolk; finish with the remaining tokyo negi and shichimi togarashi.
Pouring the egg and the extra yolk