OyakoDon - The Authentic Japanese Way

• Meat

  • 1 Chicken thigh

• Produce

  • 40 g Onions
  • 1 Spring onions

• Refrigerated

  • 1 Egg yolk, Raw
  • 2 Eggs

• Canned Goods

  • 1 tsp Dashi

• Condiments

  • 1 tbsp Japanese soy sauce
  • 2 tsp Mirin

• Baking & Spices

  • 1 tsp Sugar

• Beer, Wine & Liquor

  • 2 tsp Sake

• Liquids

  • 50 ml Water

Found on eckitchensg.com

Ingredients

• 1 teaspoon Dashi
• 2 teaspoons Mirin
• 2 teaspoons Sake
• 1 teaspoon Sugar
• 1 tablespoon Japanese Soy Sauce (Eg. Kikkoman)
• 50 ml water
• 1 Chicken Thigh (Seasoned with Salt and Coarsely Grounded Black Pepper)
• 40g onions
• 2 eggs (beaten in a bowl)
• •Chopped Spring Onions
• •1 Raw Egg Yolk

Directions

• Pat dry the chicken thigh with kitchen tissue and season the chicken thigh with salt and coarsely grounded black pepper
• Heat 1 tablespoon of oil in a frying pan over medium heat.
• Slowly add in the chicken, with skin side facing up. Cover with lid and let it fry for 2 to 3 minutes or until golden brown.
• Flip the chicken thigh to skin side down to char the skin until golden brown for about another 2 to 3 minutes.
• Remove the thigh to a chopping board and cut the chicken into cubes.
• Add all the ingredients for the broth in a small mixing bowl and set aside for later use.
• In a frying pan, add in the sliced onion and broth
• Allow it to slightly boil over medium heat.
• Reduce the heat to medium low, add in the cubed chicken and let it simmer for another 3 minutes to thoroughly cook the chicken.
• Pour the beaten egg over the chicken and broth, and distribute evenly over the broth. Close the lid and allow it to simmer for 30 sec until the bottom of the egg is cooked and the top is still slightly runny.
• Remove the pan from the heat and slide the egg-chicken-gravy over a bowl of rice.
• Sprinkle with chopped spring onions and top the rice with a raw egg yolk (optional).