Oyakodon (親子丼)
(2.5)
3.9K views • 13d ago
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A comforting Japanese rice bowl made with tender chicken and creamy egg, packed with rich umami flavors.
00:30:00 total
Serves 2
medium
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Ingredients
- Chicken thigh - 100g (cut into pieces)
- Chicken gizzard - 25g (cooked separately)
- Chicken liver - 25g (cooked separately)
- Chicken heart - 25g (cooked separately)
- Salt - watch the video to see (to taste)
- Soy sauce - 2 tbsp (for flavor)
- Sake - 1 tbsp (Japanese rice wine)
- Mirin - 1/2 tbsp (sweet rice wine)
- Dashi stock - 1.5 tbsp (Japanese soup stock)
- Cooking oil - 1 tbsp (for frying)
- Onion - 1/4 (sliced)
- Ginger - 10g (sliced)
- Eggs - 2 (lightly beaten)
- Egg yolk - 1 (optional garnish)
- Spring onion - watch the video to see (for garnish)
Instructions
- Prepare the Gizzard, Liver, and Heart: Cook the chicken gizzard, liver, and heart separately until tender.
- Cook the Chicken and Onion: In a pan, heat cooking oil and sauté sliced onion until translucent. Add chicken thigh and cook until browned.
- Add Remaining Ingredients: Add the cooked gizzard, liver, and heart back into the pan. Season with salt, soy sauce, sake, mirin, and dashi stock.
- Prepare the Eggs: Lightly beat the eggs, ensuring not to scramble them. Pour over the chicken mixture.
- Finish Cooking: Cover the pan and let the eggs cook until just set, with streaks of white and yellow.
- Serve: Serve the oyakodon over rice, garnished with spring onion and an optional egg yolk.
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