Oyakodon
15m
1d+
12
A bowl of gohan rice topped with chicken thighs cooked in a katsuobushi sauce with eggs, spring onions, and nori.
Inspired by the oyakodon served in restaurants around the fish market in Tokyo.
Ingredients
Boneless Chicken Thigh
1Katsuobushi
1 cupCooked Rice
1½ cupsSoy Sauce
½ cupMirin
½ cupEgg Yolk
1Egg
2Scallion
1Onion
¼Sugar
2tbspWater
1 cupNori Sheet
1
Oyakodon
Thiago Bañares
Place 1 cup of katsuobushi over 1 cup of water in a bowl. Let it soak for 24h to infuse
Strain the katsuobushi infusion into a bowl
Add ½cup of soy sauce and ½cup of mirin
Add 2tbsp of sugar and mix until completely dissolved
Crack 2 eggs into a bowl and beat until homogeneous
Slice ¼ onion
Thinly slice 1 scallion
Skin and trim the fat from 1 boneless chicken thigh
Cut the chicken into medium cubes
Place ½cup of the katsuobushi sauce in a pan over medium heat
Add the chicken
Add the onion and cover with a lid
Cook for 3m until the chicken changes color
Add the beaten eggs
Cook the eggs until runny. Add to a bowl with 1½cups of cooked rice
Add 1 egg yolk on top
Add the sliced scallion and garnish with fried nori strips. The oyakodon is ready
Enjoy!
Boneless Chicken Thigh
1Katsuobushi
1 cupCooked Rice
1½ cupsSoy Sauce
½ cupMirin
½ cupEgg Yolk
1Egg
2Scallion
1Onion
¼Sugar
2tbspWater
1 cupNori Sheet
1