Low Budget Recipe: Oyakodon — Japanese Chicken and Egg over Rice — a three-day masterpiece or a 15-minute miracle. Recipe in the comments.

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Oyakodon -- Japanese Chicken and Egg over Rice -- a three-day masterpiece or a 15-minute miracle. Recipe in the comments.

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4 COMMENTS

  1. I have three recipes for Oyakodon, this one takes some preparation but yields an unforgettable flavor explosion. I will post the other versions later today if the mods say it’s okay.

    In short, you can basically skip all the preparation steps and just start with raw chicken and your dish will be finished in ten minutes. Be aware that you can substitute the dashi for any stock that you please: beef, vegetable, and chicken stock are all good choices. Dashi is the Japanese way, but walk your own path and keep it cheap. 😉

    Here’s a YouTube video that shows you all the steps.

    https://www.youtube.com/watch?v=Zm-1RUhZYXA

    For One Serving
    1/2 cup of strong dashi (120ml)
    1/2 – 1 tablespoon soy sauce (7-15ml)
    1/2 – 1 tablespoon mirin (7-15ml)
    1/4 onion, sliced
    1/2 boneless chicken thigh with skin (150 grams)
    1 – 2 eggs
    The green from a leek, negi, scallion (optional)
    Mitsuba (optional)
    Sansho (optional)

    Four Servings
    2 cups of strong dashi (480ml)
    2 – 4 tablespoons soy sauce (30-60ml)
    2 – 4 tablespoons mirin (30-60ml)
    1 medium onion, sliced
    2 boneless chicken thighs with skin (600 grams)
    4 – 8 eggs
    The green from a leek, negi, scallion (optional)
    Mitsuba (optional)
    Sansho (optional)
    Dashi
    1. Strong homemade dashi: 30 grams kombu, 30 grams bonito flakes per 1 liter of water
    2. Soak the kelp/kombu in 1 liter of water overnight (between 8 to 24 hours), remove and bring to the simmer.
    3. Add the bonito flakes and keep at the simmer for 2 minutes then strain through a fine mesh sieve. (If you’re fussy, you can strain through a paper towel or coffee filter, otherwise particulate will settle at the bottom of the bowl which you can remove later. )
    4. Let the dashi cool to room temperature.
    Prepare the Chicken

    1. Salt your chicken on both sides for fifteen minutes.
    2. Pour 2 cups of dashi in a flat pan.
    3. Rinse off the salt and dry the chicken.
    4. In a skillet, sear the chicken on both sides, skin side first to render the fat. (Note: if you’re using a regular skillet, brush the skin with a flavorless oil to prevent sticking.)
    5. When the chicken is good and hot add it to the dashi to cool to room temperature. (Note: As the chicken cools, it will absorb the flavors from the dashi. At the same time, the dashi will take on the chicken flavor. This maximizes the umami in the chicken while making the sauce that flavors the rice rich in chicken flavor for an amazing end result.)
    6. You can keep the chicken in the fridge for several days or when it reaches room temperature, you can proceed.

    Mise in Place

    1. Remove the chicken from the dashi and slice or dice
    2. Per one cup chicken dashi add 1 – 2 tablespoons of both soy sauce and mirin.
    3. Slice half an onion into slices as thick as you please.
    4. Partly beat 1 – 2 eggs
    5. Chop the green from a leek, negi, or scallion and/or, if you can find it, mitsuba (a Japanese herb/vegetable).
    6. Reserve an egg yolk if you like.
    7. Reserve sansho if you like.

    Making the Oyakodon

    1. In a skillet or saucepan wide enough to hold your liquid so that it can poach the ingredients, add 1/2 – 1 cup of the chicken dashi.
    2. Add 1/4 – 1/2 of the sliced onions. Bring to a boil on med-high heat, cover and let cook for no more than two minutes.
    3. Uncover and add the meat, about 150 grams per person, or half the leg/thigh. Cover and cook for five minutes.
    4. Turn down the heat to low and add 3/4 of the egg mixture. Cover and cook for two minutes.
    5. Add the rest of the egg and cook to your desired doneness. (Note: The egg is cooked in two portions to give two different textures, a firm and less firm egg. Typically, the egg is undercooked by Western standards, is perfect by Japanese standards.)
    6. Pour the sauce over a bowl of rice and top with the chicken and egg mixture.
    7. Garnish with egg yolk, the green vegetable, and/or sansho.

  2. Holy High-Res Batman, we can see you in the reflection on the yolk!

    P.S. This all looks delicious.

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