Oyakodon
The key is to partially freeze the chicken. This allows you to easily cut even difficult-to-cut chicken, and you can also enjoy the fragrant flavor of the skin while eating. This is also recommended for people who don't like the chewy texture of chicken skin
How to make it
1
Heat a frying pan and cook the chicken over high heat without adding oil, pressing the skin side down with your hands
2
Once the fish is browned to the same extent as shown in the photo, flip it over and cook the flesh for a few seconds. Remove from the frying pan and place in the freezer for about 3 hours
3
After a few hours, remove the chicken from the freezer, cut it into bite-sized pieces, and arrange them in the frying pan
4
Add the dashi, mirin, and soy sauce and bring to a boil
5
Pour in the equivalent of 3 beaten eggs, swirling them around
6
Once cooked through, add the roughly chopped mitsuba
7
Serve generously over rice and you're done
Ingredientsfor 3 people
-
- chicken thigh
- 1 sheet
-
- Bonito stock
- 100cc
-
- Mirin
- 60cc
-
- soy sauce
- 30cc
-
- Whole eggs
- 3 pieces
-
- Mitsuba
- a bundle
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