Oyakodon
Oyakodon
Oyakodon – the ‘parent and child bowl’ combines chicken and eggs for a warm, comforting dish. Perfect as a homecooked meal for everyone to relish in.
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Serving Size:
4 pax
Ingredients
2 pcs Boneless chicken thighs
5 tbsp Hamadaya Japanese Seasoning Soy Sauce
1 tbsp Oil
200 ml Water
80 g Yellow onion, sliced
50 g Leek, sliced
1 ½ tbsp Rice vinegar
1 tsp Dashi seasoning powder
½ tsp Sugar
3 nos Eggs, lightly beaten
4 bowls Japanese sushi rice
4 nos Egg yolks
2 tbsp Spring onion, sliced
5 g Bonito flakes
Method
1.
Marinate chicken thighs with 2 tbsp Hamadaya Japanese Seasoning Soy Sauce and set aside for 30 minutes.
2.
Heat up oil in a pan and pan-fry chicken till half cook. Slice chicken into bite-size.
3.
In a sauce pot, heat up water, yellow onion, leek, 3 tbsp Hamadaya Japanese Seasoning Soy Sauce, rice vinegar, dashi and sugar for 4 minutes.
4.
Then add in chicken and cook for another 3 minutes. Add in eggs and cook for 30 seconds.
5.
To assemble, pour ¼ mixture over rice and garnish with 1 egg yolk in the middle, then sprinkle some spring onions and bonito flakes over it. Continue the process for remaining 3 bowls. Serve warm.
