Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 1/2 lb boneless, skinless chicken thighs, sliced into bite-sized pieces
- 1 onion, sliced thinly
- 3 eggs, beaten
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup dashi stock
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 1 green onion, thinly sliced for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, sake, dashi stock, and sugar. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add sliced chicken and cook until browned on all sides, about 5 minutes.
4. Add sliced onion and continue to cook until onion is soft, about 3 minutes.
5. Pour the soy sauce mixture over the chicken and onion. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
6. Pour beaten eggs over the chicken and onion mixture. Cover and cook until the eggs are set, about 3-5 minutes.
7. Serve the chicken and egg mixture over a bowl of cooked Japanese rice.
8. Garnish with thinly sliced green onion.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for cooking chicken and onion
- Low heat for simmering soy sauce mixture
- Medium heat for cooking eggs
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 450
- Fat: 14g
- Carbohydrates: 53g
- Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Dashi stock can be substituted with chicken or vegetable broth.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use different types of rice, such as brown rice or sushi rice.
- Add a splash of vinegar or lemon juice for a tangy twist.
Tips and tricks:
- Make sure to slice the chicken and onion thinly for even cooking.
- Use a non-stick skillet for easy cleanup.
- Beat the eggs well before pouring over the chicken and onion mixture for a fluffy texture.
Storage instructions:
- Store any leftover chicken and egg mixture 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 look.
- Garnish with additional sliced green onion or sesame seeds.
Garnishes:
- Thinly sliced green onion or sesame seeds.
Pairings:
- Serve with a side of miso soup or a small salad.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the eggs are not setting, cover the skillet with a lid to trap the heat and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Oyakodon is a popular Japanese dish that translates to "parent and child bowl" because it contains both chicken and eggs.
Flavor profiles:
- Savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve hot and enjoy as a comforting meal.
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Region: Japanese