OYAKODON
FEEDS 2 PEOPLE
A sweet and savory Japanese dish meaning "parent and child". A fluffy egg and chicken mixture served over rice.
EST. COOK TIME 35 MINUTES
WHAT'S INSIDE:
1/2 Cup Low Sodium Shoyu
(Soy Sauce)
2 TBSP Sesame Oil
1 Chicken Breast (or Thigh) Cubed
Brown Egg (2-4 Per Dish)
1/2 Cup Cooking Sake
1/2 White Onion Julienned
1/2 Cup Mirin
2 TBSP Hondashi Flakes
Green Onion
SPICES:
1 TSP Black Pepper
1 TSP Sugar
1 TSP Garlic Powder
Salt to Taste
HOW TO MAKE IT:
1. Start by cubing chicken breast or thigh, chicken thigh is best in this dish, but breast works as well. Just be mindful of not overcooking the breast.
2. In a hot oiled pan add in chicken, add salt, pepper, and garlic powder. Cook until brown then remove. Julienne 1/2 a white onion and the whites of green onion, save the greens for garnish. To the pan add in sake, shoyu, sesame oil, and mirin.
3. Let that come to a boil adding in sugar and chopped veggies. Leave that on medium-high heat letting it cook down until the onions become translucent.
4. Then add the chicken back in lowering the heat. Simmer for 3 minutes. In a separate bowl gently crack and scramble until it is almost fully combined. You don't want to over mix or beat the eggs for this dish.
5. Now pour the egg mixutre evenly into the pan. Covering with a lid, letting it steam on low for 5-7 minutes or until the eggs are cooked.
6. With a scoop or two of rice, top with the Oyakodon. Garnish with the left over green onions and enjoy.
Full Ingredients List:
-1/2 Cup Low Sodium Shoyu
(Soy Sauce)
-2 TBSP Sesame Oil
​- 1/2 Cup Cooking Sake
-1/2 Cup Mirin
-2 TBSP Hondashi
- 1/2 White Onion Julienned
-Green Onion (For Garnish)
-Green Onion whites
-Brown Eggs 3-4
-Cubed Chicken Breast/Thighs
-1 TSP Black Pepper
-1 TSP Garlic Powder
- 1 TSP Sugar
- Salt to Taste
-1 TBSP Avocado Oil
-White Rice
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