Oyakodon
Tuck into this hearty Japanese oyakodon. It translates as ‘family donburi [rice bowl]' or ‘adult-and-kids donburi’, because both chicken and egg are used in the dish
- 250ml dashi
- 11⁄2 tbsp mirin
- 1 1⁄2 tbsp sake
- 1 1⁄2 tbsp soy sauce
- 1 1⁄2 tbsp caster sugar
- 2 boneless, skinless chicken thighsfinely sliced
- 1⁄2 onionfinely sliced
- 2 large eggs
To serve
- freshly cooked Japanese rice
- mitsuba(Japanese parsley) or curly parsley
- togarashiseasoning or sansho pepper
Nutrition: Per serving
- kcal301
- fat10g
- saturates3g
- carbs27g
- sugars22g
- fibre1g
- protein21g
- salt2.2g
Method
step 1
Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
step 2
Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it’s best served runny).
step 3
Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.