Fluffy Oyakodon with White Dashi Aroma
This is a fluffy and delicious Oyakodon (chicken and egg rice bowl) where the aroma of dashi stands out, made using Shirodashi (white dashi). The umami of chicken and onion is intertwined with the egg, making you crave more rice!
Cooking Steps
- 1
Remove excess fat from the chicken thigh and cut it into bite-sized pieces. Slice the onion thinly. Crack eggs into a bowl and lightly beat them.
Advice: If you mix the eggs too much, they will lose their elasticity and fluffiness. The key is to beat them lightly, leaving some lumps of egg white.
IngredientsChicken thigh 150gOnion 1/2pcEgg 4pcs - 2
Add water, shirodashi, mirin, and sugar to a frying pan and bring to a boil over medium heat.
Advice: The taste may vary depending on the saltiness of the shirodashi, so please taste and adjust.
IngredientsWater 100mlShirodashi (white dashi) 70mlMirin 40mlSugar 5g - 3
Once the broth boils, add the chicken thigh and onion, and simmer for about 3 minutes until the chicken is cooked through and the onion is tender.
Advice: Be careful not to overcook the chicken, as it can become tough.
⏱ Simmer 3 minIngredientsChicken thigh 150gOnion 1/2pc - 4
Pour 2/3 of the beaten egg over the entire pan, cover with a lid, and simmer for about 20 seconds.
Advice: Covering with a lid traps steam, resulting in fluffy eggs.
⏱ Simmer 20 secIngredientsEgg 4pcs - 5
Pour in the remaining beaten egg, leave uncovered, and cook for about 10 seconds until it reaches your desired level of doneness (soft-set). Turn off the heat.
Advice: The residual heat of the frying pan will continue to cook the egg, so it's a good idea to turn off the heat a little early.
⏱ Heat 10 secIngredientsEgg 4pcs - 6
Serve cooked rice in a donburi bowl and top with the freshly made Oyakodon. It's also delicious with shredded nori or mitsuba (Japanese parsley) if desired.
Advice: Serving it hot over rice further enhances the fluffy texture of the egg.
IngredientsCooked rice 2servings
Fluffy Oyakodon with White Dashi Aroma
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