Oyakodon

Name: Oyakodon
Cuisine: Japanese
Ingredients: 1 quantity of steamed white rice; 480 ml (16 fl oz/2 cups) Primary Dashi; 150 ml (5 fl oz/⅔ cup) soy sauce; 4 tbsp mirin; 2 tbsp sake; 4 tbsp caster (superfine) sugar; 400 g (14 oz) chicken thighs, skinless; 400 g (14 oz) chicken thighs, skinless; 8 eggs, at room temperature; 250 g (9 oz) onions, peeled and sliced lengthways; 2 tbsp finely chopped chives, to garnish; kizami nori (fine strands) or sushi nori (cut up into little squares); kizami nori (fine strands) or sushi nori (cut up into little squares); kizami nori (fine strands) or sushi nori (cut up into little squares); sansho pepper, to serve

Poached Chicken and Egg in Dashi and Soy Broth Served on White Rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

A Japanese home-cooking classic, aptly named mother and child, Oyakodon is a dish of chicken and eggs poached in a dashi-based broth. The dashi and chicken quality are paramount. Oyakodon is a super easy to prepare all-in-one kind of dish that feeds, warms and comforts an entire nation.

Ingredients

1 quantity of steamed white rice
480 ml (16 fl oz/2

Asia
Japan
Main course

Method

Cook the white rice. Keep it warm.
Prepare the Primary Dashi. This dish is all about the dashi stock, but if you do not have the ingredients for this, you can use a dashi infusion bag (follow the instructions on the packet) or use instant dashi powder as a last resort (½ tablespoon