Apr 25, 2005 by Godsmullet | 0 Comments| Share it:   



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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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  • 2 Chicken Thighs
  • 4 to 5 Green Beans
  • 1 small1 small Yellow Onion (sliced into thin strips)
  • Ginger to taste (minced)
  • Garlic to taste (finely chopped)
  • 2 Eggs (beaten)
  • 1/2 cup Dashi or Chicken Stock
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Mirin
  • 1 Tbsp Sugar
  • Green Onion for garnish

Step 1

You can pretty much add to it what you please, like mushrooms, snow peas, green beans, etc. I have some green beans that are going to turn in a few days so I'm going to use that in here. Skin and chop the chicken into bite-sized pieces. You should be able to pull the skin off with relative ease, and then cut around the bone.


Step 2

Saute the onion, garlic, beans, and shallot, and ginger in the dashi for about 5 minutes.


Step 3

Add the chicken. About mid-way through cooking the chicken mix the Soy Sauce, mirin, and sugar, and slowly add 1/2 of it too the chicken. BTW, if you want a more yellowy-oyakodon, use a light soy sauce instead and water down the stock a tad (otherwise it'd be too salty). I'm using standard dark soy here.


Step 4

Once the chicken is cooked, check the flavor and add more of the soy sauce mixture if it needs it. If you prefer a more thicker sauce, add about a Tbsp of flour or 1/2 Tbsp of corn starch and let it simmer for 5 minutes while stiring it constantly. Slowly drizzle the beaten eggs on top of the chicken. Let it cook until the eggs start to harden. Flip the Oyakodon onto a bowl of hot rice - follow the recipe for sticky rice on the first page, however, don't cool it off and don't add the vinegar-sugar mixture to it. The heat of the rice should finish cooking the eggs. Garnish and serve.

Now that you have learned how to make oyakodon, please be sure to view these other chicken recipes. Also, you will love these Japanese recipes.


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