Oyakodon is very simple and at the same time subtle and complex. It's humble in its origins and ingredients and amazingly sophisticated too. This recipe uses a typical dashi stock, but chicken stock will work or you can create a stock of your own.
Recipe
Ingredients
- 2 cups dashi stock, made with dashi powder
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons brown sugar
- 1/4 lb. smoked uncured pork (uncured smoked bacon is perfect)
- 4 boned chicken thighs
- 1 onion, cut in half and sliced
- 4 eggs
- 1 cup cooked white rice per serving
Directions
Start by making the dashi broth according to package instructions then add the smoked pork, soy sauce, mirin and brown sugar. Allow this to simmer for 15-20 minutes and set aside.
Heat a large deep skillet and add just enough oil to coat it's bottom and add the chicken thighs, skin-side down. Place a heavy skillet on top of the chicken while it cooks. (This will help crisp the skin).
When the skin it brown and crisp, remove to a cutting board, cut into small pieces and set aside on a warm plate.
Cook the onion in the fat that remains in the pan until it is soft, about five minutes.
Add in the stock and use a wooden spoon to scrape up any browned bits left from cooking the onion and chicken.
Add the chicken pieces to the stock in the pan, cover and simmer for 20-25 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Full printable recipe at http://ift.tt/1Q75cZR
bon appetit
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