Oyakodon is quite simple – bite-sized pieces of juicy chicken cooked with slivers of onions and a softly set egg – yet it has a comforting, rich and nostalgic flavour.
- 4 chicken thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp neutral oil, for frying
- 1 onion, thinly sliced
- 200 ml (6¾ fl oz) katsuo dashi (see Steps 1-3 here)
- 40 g (1½ oz) caster (superfine) sugar
- 80 ml (2¾ fl oz) soy sauce
- 80 ml (2¾ fl oz) mirin
- 8 eggs
- rice, to serve
- 2 spring onions (scallions), thinly sliced, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 15 minutes
- In a large, non-reactive bowl, combine the chicken, the 1 tbsp soy sauce, sake and the 2 tbsp mirin and place in the refrigerator for 15 minutes to marinate.
- Remove the thighs from the marinade and drain off any excess. In a large frying pan with a lid, heat the oil over medium–high heat and fry the chicken until well browned, taking care not to overcrowd the pan. Remove from the pan and set aside.
- In the same frying pan, fry the onion until softened. Add the dashi, sugar, the 80 ml soy sauce and the 80 ml mirin and bring to the boil.
- Whisk the eggs together in a large bowl, then add to the onion mixture. Reduce the heat to medium and gently scramble. When the eggs begin to set, return the chicken to the pan and cover with a lid. Cook for 2 minutes, or until the eggs are mostly set. Serve on top of hot rice and garnish with spring onion.
Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99