00:00I've tried many Oyakodon recipes but this is the ultimate answer.
00:03That's the message I received from my reader after sharing this recipe.
00:07In just 25 minutes, I'll show you how to transform basic ingredients
00:11into this Japanese comfort classic.
00:14For a printable version of this recipe, visit my website,
00:17just google Oyakodon space statue to find me.
00:19Let's start with our chicken thighs.
00:21I already cut 300g of skin on boneless chicken thighs into bite-sized pieces
00:26and patted them dry with some paper towels.
00:28You want to remove that excess moisture so we can get a beautiful golden crust.
00:33Now I'm sprinkle a bit of flour and a generous pinch of salt.
00:37We're not doing a heavy breading here, just a light dusting, about one tablespoon.
00:42This thin coating is going to promote the maillard reaction
00:45and also prevents the chicken from releasing too much liquid into our sauce later.
00:51Now, grab a large frying pan and set it over medium heat.
00:55Add just enough cooking oil to coat the bottom.
00:58You'll know it's ready when it simmers but doesn't smoke.
01:02That's the sweet spot.
01:03Place your chicken pieces in a single layer, skin side down.
01:06Now, let them cook undisturbed for about 2-3 minutes until they develop the beautiful golden
01:12crust we're after.
01:13But using medium heat, we're allowing the interior to warm up gradually,
01:17while the exterior gets the perfect colour.
01:19If your heat is too high, you'll end up with tough dry meat.
01:23Once you've got the gorgeous golden crust, flip each piece and give the other side a quick sear.
01:29Don't worry if they're not fully cooked through at this point,
01:32they'll finish cooking later in our sauce.
01:35Transfer them to a plate for now.
01:38Now, wipe out the oil from the pan so we can reuse it.
01:44Pour in 100 milliliters of dashi stock, 3 tablespoons of mirin,
01:501 tablespoon of light brown sugar, and 1 teaspoon of chicken bouillon powder.
01:55This combination is going to create an amazing broth that forms the backbone of our dish.
02:00Next, I'm adding half an onion, which I've cut into thin wedges,
02:04and let them simmer until they become translucent and sweet.
02:07When you slow-cook onions, their cell walls break down, releasing natural sweetness,
02:12and creating this melt-in-your-mouth texture that pairs perfectly with our eggs.
02:17Speaking of dashi, you've got options here.
02:19If you're feeling fancy, go ahead and use homemade dashi stock.
02:22Want convenience with clean flavour?
02:24Try those teabuck-style dashi packets.
02:27Looking for the easiest route?
02:28Dashi granules mixed with water work great.
02:31Whatever you choose, it's going to be delicious.
02:33Once the onions have softened nicely,
02:35bring the chicken pieces back into the simmering broth, and add 2 tablespoons of soy sauce.
02:42While the chicken finishes cooking, let's prepare 3 eggs.
02:46I'm separating the whites and yolks into different bowls.
02:49Why go through this extra step, you might ask?
02:52Egg whites and yolks coagulate at different temperatures.
02:55By adding them separately, we get the perfect texture for both components,
02:59plus a more beautiful presentation with that vibrant yellow layer on top.
03:04Using a circular motion, pour those egg whites around the pan,
03:12then cover and reduce the heat to medium low.
03:14Let them steam for about 2-3 minutes, just until they're barely set and turning opaque.
03:20Then remove the lid, reduce the heat to the absolute lowest setting,
03:25and gently whisk those gorgeous golden yolks, just until combined.
03:30Pour the yolks over the whites, cover again, and let them steam for another 1 minute before
03:34turning off the heat completely.
03:36Goudo Yakodons should have slightly runny eggs, but feel free to cook them to your preferred
03:41donuts. This is your dinner after all.
03:44In my previous video, I used a special individual pan used in Donbury restaurants.
03:50This time I'm using a regular pan, so I want to show you how to plate it up beautifully.
03:54So I'm just using a spatula to break it into pieces that will fit snugly in my serving balls.
04:01The goal here is to avoid breaking the egg too much.
04:04For this pan, 4 pieces is good, but if you used a bigger pan, you might need to cut it
04:09smaller.
04:10It depends on the size of your balls.
04:13Divide your rice into bowls and top with equal portions of our chicken and egg mixture.
04:19This is the tricky part. We're going to carefully slide each piece on top of the rice.
04:23I used 2 pieces per bowl. You can fill in the gaps with loose onions.
04:28Be gentle here. Use a spatula or a large serving spoon to transfer everything
04:32without breaking the beautiful egg layer we've created.
04:35There will be some sauce left over in the pan, so just drizzle that over the top so
04:39that it can seep into the rice for extra flavour.
04:42For the finishing touch, garnish with some mitsuba, that's Japanese wild parsley,
04:46and a sprinkle of shredded nori and shichimi togarashi.
04:49Not only do these add a fresh contrast in flavour, but they also make a dish look absolutely gorgeous.
04:56And there you have it, an ultimate Oyakodon.
04:58Give it a try, and I hope you'll be making this again and again.
05:03Okay, let's go over the ingredients one more time, and if you're ready to cook,
05:07grab the written instructions by clicking the full recipe box with a picture that's about to pop up
05:11on your screen. Here we go, the link to the full recipe is on the screen for you now,
05:15and if you want to watch more similar videos, don't miss my lunch playlist popping up on your screen
05:19as well. Thanks so much for watching, and I hope to see you in the next one. Bye.
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