Oyakodon

Name: Oyakodon
Yield: 1 serving
Cuisine: American
Ingredients: Dashi Broth; 1 piece Kombu sea kelp; half cup of bonito fish flakes; 1 tsp Salt; 3 tbsp Soy Sauce; 3 tbsp Mirin; 2 tbsp Sake; 1 tsp sugar (optional); 2 skin-on chicken thighs; 1/2 a whole onion; 1 1/2 cup dashi broth; 2 eggs scrambled; 4 tender parsley stems; dash sichimi togarashi

JANDRE @jandrefoodfilms

Oyakodon is a masterclass in umami. Oyakodon, meaning “parent-and-child bowl,” is Japan’s ultimate comfort food—a savory, simmered mix of tender chicken, soft-cooked eggs, and sweet-salty dashi broth, all nestled over warm rice. It’s a one-bowl wonder that’s as cozy as a home-cooked hug, proving that simplicity and depth of flavor can go hand in hand.
• Watch the full video on my channel (link in profile)

JANDRE @jandrefoodfilms

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Ingredients

1 serving

Dashi Broth
2 cups of water
1 pieceKombu sea kelp
halfcup of bonito fish flakes
1 tspSalt
3 tbspSoy Sauce
3 tbspMirin
2 tbspSake
1 tspsugar (optional)
Oyakodon
2skin-on chicken thighs
1/2a whole onion
1 1/2 cupdashi broth
2eggs scrambled
4tender parsley stems
dashsichimi togarashi

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Steps

1

Debone two skin-on chicken thighs, making a shallow cut into any high points of the meat. Salt both sides and let sit in the fridge while you prep the rest of the ingredients.
2

Add one piece of dried kombu to 2 cups of water and bring to a gentle simmer for 3–5 minutes. Turn off the heat, then add half a cup of bonito flakes and 1 teaspoon of salt. Let steep like tea for 5 minutes.
3

Strain, then add 3 tablespoons of soy sauce, 3 tablespoons of mirin, and 2 tablespoons of sake.
4

Char half an onion on both sides, then slice it into slivers. Beat two eggs.
5

Sear the chicken thighs, pressing them down with something heavy, with foil in between. No need to cook them all the way through, as they will simmer in the sauce. Slice the chicken into medium-sized pieces.
6

Add the onions and chicken to a pan with half of the dashi sauce. Bring to a simmer.
7

Add half of the beaten egg. Once it sets, add the rest of the egg for variation in texture. Then, add the tender parsley stems.
8

Serve over a bed of hot Japanese short-grain rice, add shichimi togarashi or chili powder, and garnish with parsley stems.
Fin!