jorts
QR Code
Listen
Pdf
Cut a white onion into three millimeter slices
Cut one spring onion diagonally into thin slices
Whisk one egg but don't mix too much
Debone and butterfly one chicken thigh
Cut the chicken into bite size pieces
In a saucepan, add five tablespoons of dashi stock, one tablespoon of dark soy sauce, one tablespoon of mirin, and one tablespoon of sugar
Place the pan onto the stove on a high heat, then add the onions and the chicken, and cook on a low to medium heat for around five to six minutes, turning over once halfway through cooking
When the chicken is 90 percent cooked through, turn the heat to high, add the spring onions, and then add the beaten egg and cook for around 10 seconds while swirling around the pan
Turn off the heat and leave for around 1 minute
Sprinkle some cut mitsuba herbs on the top (optional)
Place the oyakodon on top of a bowl of steamed rice
Top with some raw spring onions and thinly sliced nori seaweed
Loading...