Japanese Cooking and Sake Live vol.23
Products used in "Japanese Cooking and Sake Live vol.23"
Chicken and Egg Bowl ‘Oyakodon’ 親子丼
Serves 2
400g Cooked Rice (120g uncooked)
300g Chicken thighs, preferably with skin
4 Eggs
40ml Tsuyu dashi soup stock (3 times concentrate) *
120ml Water
2 Spring onions, finely sliced
2 tsp Sesame Seeds
1 Nori seaweed sheet, cut into roughly 5cm x 2mm strips
1 tbsp Sesame oil
2 tsp Rice vinegar
*Tsuyu is a umami rich concentrated Japanese dashi soup stock.
Traditional dashi is made typically with kombu and dried bonito flakes, and Tsuyu is a dashi condiment that has soy sauce and mirin already included, usually available at twice or three times concentrated depending on the product. It is a popular choice for Japanese households; before use simply dilute it with water.
For 2 times concentrate Tsuyu dashi soup stock, use 50ml Tsuyu and 100ml water.
- Combine the Tsuyu and water in a bowl, put it aside
- In another bowl, lightly whisk the eggs. Egg white and egg yolk should not be completely mixed.
- Cut chicken thighs into 2cm chunks
- Add sesame oil in the non-stick frying pan, cook chicken over medium heat with the skin side down until the skin becomes slightly brown and ideally a little crispy. This should take about 2-3 minutes.
- Turn off the heat and add 1 to prevent the sauce from splattering. Put the heat back on medium, cook the chicken for up to 3-5minutes or until completely cooked. Sauce should be reduced up to 2/3 of the volume.
- Add 1/3 of the eggs, mostly egg white, evenly pour over the chicken. Cook until the egg is half cooked.
- Add another 1/3 of the eggs, pour evenly. Cook until they are half cooked and still runny.
- Add the last 1/3, mostly egg yolk, pour evenly. Cook for 30 seconds or so then turn off the heat.
- In a bowl half full of the warm rice, add half of 8 on top of the rice. Pour half of the sauce over. Repeat the process for another bowl.
- Garnish with roasted sesame seeds, finely sliced spring onions then pour the rice vinegar over the dish. Finally, top up with crispy nori seaweed.