Japanese > Main Course > Rice

Miso Oyakodon Recipe

Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 2 chicken thighs, sliced into bite-sized pieces
- 1 onion, sliced thinly
- 2 eggs, beaten
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 cup dashi stock
- 2 scallions, sliced thinly

Special equipment needed:
- None

Step-by-step instructions:

1. In a small bowl, mix together miso paste, soy sauce, mirin, and sugar until well combined. Set aside.
2. Heat vegetable oil in a large pan over medium heat. Add sliced onions and cook until softened, about 5 minutes.
3. Add sliced chicken to the pan and cook until browned on all sides, about 5-7 minutes.
4. Pour in dashi stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
5. Pour in beaten eggs and stir gently until they are cooked through.
6. Add miso mixture to the pan and stir until well combined.
7. Divide cooked rice into two bowls and spoon the chicken and egg mixture over the rice.
8. Garnish with sliced scallions.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
2 servings

Nutritional information:
Calories per serving: 550
Fat: 18g
Carbohydrates: 70g
Protein: 26g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Dashi stock can be substituted with chicken or vegetable stock.
- Mirin can be substituted with sweet sherry or white wine.

Variations:
- Add sliced mushrooms to the pan for extra flavor.
- Use tofu instead of chicken for a vegetarian option.
- Add a sprinkle of shichimi togarashi for some heat.

Tips and tricks:
- Use a non-stick pan to prevent the eggs from sticking.
- Cook the eggs until they are just set for a creamy texture.
- Adjust the sweetness of the miso mixture to your liking.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a traditional Japanese donburi bowl for an authentic presentation.

Garnishes:
Sliced scallions

Pairings:
Green tea or sake

Suggested side dishes:
Miso soup and edamame

Troubleshooting advice:
- If the eggs are overcooked, they will become tough and rubbery.
- If the miso mixture is too salty, add a little bit of sugar to balance it out.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child bowl" because it contains both chicken and eggs. It is believed to have originated in the Kanto region of Japan in the 1930s.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot and enjoy as a comforting and satisfying meal.

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Region: Japanese

Taste: Savory, Umami, Sweet, Tangy, Salty