Recipe Cuisine: Japanese
Theme: Fast & Fab
Oyakodon
By: Jamie
Ingredients
- 4 Tbsp dashi
- 1 Tbsp dry sake
- 1 Tbsp mirin
- 1 Tbsp light soy sauce
- 2 skin-on chicken thighs, deboned
- ½ tsp sugar
- 1 small onion, thinly sliced, lengthwise
- 2 eggs
- 2 spring onions, very thinly sliced on a sharp diagonal
- Sushi rice cooked, for serving
Product used in recipe
- OBENTO - COOKING SAKE
- OBENTO - MIRIN SEASONING
Method
- Make the sauce in a small bowl, combining the dashi, sake, mirin, soy sauce and sugar, and set aside.
- Get your sushi rice cooking on the side and chop the chicken into thin slices.
- Whisk the egg gently, so that the white and yolk remain a little separated.
- Heat a small skillet over a medium-high heat. Combine the sauce with the onions. Cook for 3-4 mins until softened.
- Once the sauce has slightly reduced, drop in the chicken thighs and cook until the chicken is 90 percent done.
- Lower to a medium heat and add the whisked eggs. Let the eggs set slightly, but lean on the side of runny, they will cook after they have been taken off the heat.
- Pour all over the rice and garnish with the thinly sliced spring onions. Add chilli if you like.
