Oyakodon with Dashi 親子丼
- Yield: 2 people 1x
Ingredients
Units
Scale
- 1/4–1/3 lbs chicken thighs (cut into bite size pieces and scored with a knife)
- 4 eggs
- 1/2 cup Onion (sliced)
- 5 tbsp dashi
- 3 tbsp mirin
- 2 tbsp shouyu (soy sauce)
- 1 cup mitsuba (chopped into 1 in. pieces (Japanese parsley), alternatively green onions, kaiware daikon (radish sprouts))
- Sansho pepper, ichimi or shichimi pepper, nori (dried seaweed)
- cooked rice (for 2 people)
Instructions
- Cut mitsuba into 1/2in pieces and set aside.
- Add soy sauce, mirin, and dashi to a saucepan and heat on medium-high heat.
- Cut chicken into bite-size pieces and add to the saucepan with seasonings.
- Microwave sliced onions for 1 min. 30 seconds then add to the saucepan.
- Scramble eggs to desired consistency (I like to leave it slightly unscrambled)
- Once chicken appears to have cooked (white on outside), add egg in 3 batches. Drizzle egg in the shape of a の ‘no’ Japanese character for all three batches
- After the first batch, cover with a lid for 10 seconds and repeat two more times.
- You can add mitsuba in between one of the batches or afterwards if you prefer a fresher flavor vs a cooked flavor.
- Serve on a bowl of rice and top with pepper and or nori.