by Francesca
Francesca's Notes:
2 chicken thighs Ask a question about this ingredient
1 onion Ask a question about this ingredient
3 eggs Ask a question about this ingredient
4 tablespoons chicken stock Ask a question about this ingredient
2 tablespoons sake Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
2 tablespoons Mirin (sweet cooking sake) Ask a question about this ingredient
5 tablespoons soy sauce Ask a question about this ingredient
Cut the chicken thighs into bite-size pieces.
Ask a question about this stepPeel the onion and slice it thinly.
Ask a question about this stepBeat the 3 eggs in a bowl.
Ask a question about this stepCombine chicken stock, sake, sugar, Mirin and soy sauce in another bowl.
Ask a question about this stepPour half of the chicken stock mixture in a small pan and bring to boil.
Ask a question about this stepAdd half of the chicken pieces and half of the onion slices and simmer until chicken pieces are cooked (about 5-7 minutes).
Ask a question about this stepAdd half of the egg mixture to the pan, cover and simmer for abut 40 seconds, till the eggs are cooked but still soft.
Ask a question about this stepPut half of the cooked rice in a bowl (like a cereal bowl) and top it with the chicken and egg mixture.
Ask a question about this stepRepeat the same process for the other portion.
Ask a question about this stepI love Oyakodon but I usually cut down on the sugar and salt (soy sauce) in most traditional Japanese recipes without causing a problem. Keep in mind that mirin also has a lot of sugar in it too.
i have been making this dish for a long time - it's great if you have left over chicken and rice in your fridge too...just cook the onion and add the already cooked pieces...add Broccoli or any veg for complete meal ( i also use dashi instead of chicken broth for milder taste). One of our fav. weeknight quick meals.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Oh! I am a huge fan of Gyudon (same dish with beef) so I think I'll love this one!