Oyakodon - Japanese Rice Bowl (Print Version)
# Ingredients:
→ Rice Preparation
01 -
500g Japanese short-grain rice
02 -
8 tablespoons rice vinegar
03 -
4 tablespoons white sugar
04 -
1 tablespoon salt
→ Toppings
05 -
6 whole eggs
06 -
3 chicken thighs
07 -
1 green onion or leek top
08 -
3 medium-sized onions
→ Broth Ingredients
09 -
2 teaspoons instant dashi granules
10 -
200ml hot water
11 -
2 tablespoons soy sauce
12 -
2 tablespoons mirin (sweet cooking sake)
# Instructions:
01 -
Steam or boil the Japanese rice. Once it's done, stir in the rice vinegar, sugar, and salt mixture to season it.
02 -
Dice the onions and add them to a bit of hot oil in a pan. Cook until they're soft and clear.
03 -
Slice the chicken thighs into bite-sized chunks and toss them in with the onions. Sauté until the chicken turns golden brown.
04 -
Combine the dashi granules, hot water, soy sauce, and mirin. Pour this blend over the cooked chicken and onions, then let it simmer down until reduced.
05 -
Whisk the eggs gently and drizzle them over the chicken mixture. Stir lightly to achieve the texture you want. Serve over the rice and sprinkle with chopped green onions.
# Notes:
01 -
You can switch the dashi for some fish stock.
02 -
A mix of white wine and a teaspoon of sugar can stand in for mirin.