Make Delicious Oyakodon : Authentic with Only Three ingredients!

Summary

In this video, learn how to make Oyakodon, a traditional Japanese dish symbolizing 'parent and child' with chicken and eggs. The recipe involves slicing onions, preparing chicken, and simmering them with flavorful seasonings like soy sauce, mirin, and sake. Dashi enhances the umami, while carefully cooking eggs ensures a perfect texture. The final dish is served over rice and optionally garnished with mitsuba or Italian parsley. Enjoy the tender chicken, savory broth, and soft eggs, creating a deliciously comforting meal that's easy to recreate at home.

Takeaways

• 😀 Oyakodon is a simple and delicious Japanese dish made with chicken and eggs, and the name 'oyako' means 'parent and child'.
• 😀 To make Oyakodon for two servings, start by thinly slicing half an onion against the fibers to make it tender and flavorful.
• 😀 Cut the chicken into bite-sized pieces and lightly pound them with a knife to make them tender and allow seasonings to penetrate.
• 😀 The seasonings for Oyakodon include 2 tablespoons each of mirin, soy sauce, and cooking sake, plus 1 teaspoon of sugar.
• 😀 Simmer the seasonings over low heat for 1 minute to concentrate the flavors before adding the chicken to the pot.
• 😀 Be careful not to overcook the chicken when adding it to the simmering seasonings to ensure it stays tender.
• 😀 After the chicken is cooked, add dashi (or substitute with dashi powder and water) to introduce umami and enhance the flavor.
• 😀 Add the sliced onions to the pot and simmer for 2-3 minutes until the onions and chicken are tender.
• 😀 For the eggs, separate the whites and yolks to cook them at different temperatures for even texture.
• 😀 Gently stir the egg whites into the pot and cover to cook on low heat for 1 minute, then add the mixed yolks and cook for another 30 seconds to 1 minute.
• 😀 Once the eggs are cooked to your liking, serve the Oyakodon over rice, optionally garnished with mitsuba or Italian parsley and a sprinkle of shichimi for extra flavor.

Q & A

What does the term 'Oyakodon' mean in Japanese?

The term 'Oyakodon' means 'parent and child' in Japanese, referring to the use of chicken (the parent) and eggs (the child) in the dish.

Why is it important to slice the onion thinly against the fibers?

Slicing the onion thinly against the fibers makes the onion more tender and allows it to absorb flavors more easily.

What is the purpose of lightly pounding the chicken with a knife?

Lightly pounding the chicken with a knife helps to tenderize the meat and allows the seasonings to penetrate more effectively.

Why should you simmer the seasonings for 1 minute before adding the chicken?

Simmering the seasonings for 1 minute concentrates the flavors, making it easier for the chicken to absorb them.

Can I use dashi powder and water instead of making dashi from scratch?

Yes, you can substitute dashi powder and water for homemade dashi, but the recipe suggests making dashi from scratch for a more authentic taste.

Why are the eggs separated into whites and yolks in the recipe?

The egg whites and yolks solidify at different temperatures. Separating them ensures that the whites and yolks cook evenly, preventing the yolk from becoming hard before the whites are cooked.

How should you cook the egg whites to maintain their texture?

The egg whites should be gently stirred and cooked on low heat for 1 minute to ensure they don't become too firm.

What is the ideal cooking method for the egg yolks in this recipe?

The yolks should be lightly mixed with the egg whites and added in a circular motion. Then, cover the pot and cook on very low heat for 30 seconds to 1 minute, checking the eggs to finish them to your liking.

What is the recommended texture for the eggs in Oyakodon?

The eggs should be soft and tender. The recipe suggests cooking them a little firmer than usual for demonstration, but they are typically served with a soft texture.

What can be used as a garnish for Oyakodon?

Mitsuba (Japanese parsley) is commonly used as a garnish, but it can be substituted with Italian parsley. Additionally, you can sprinkle shichimi (seven-spice) to taste for a nice spicy accent.