Oyakodon (Chicken & Egg Rice Bowl)

親子丼

Ingredients

200g chicken thigh 1 onion 2 eggs 1 cup dashi 2 tbsp soy sauce 1 tbsp mirin 1 tbsp sugar 2 servings cooked rice mitsuba or green onion

Detail Steps and Procedure

1. **Broth Simmering:** Combine dashi, soy sauce, mirin, sugar in pan. Bring to simmer over medium heat (85°C/185°F). Add thinly sliced onion, cook 3 minutes. [PREP: Slice onion 3mm thick, cut chicken into 2cm bite-sized pieces]

2. **Cooking Chicken:** Add chicken to pan in single layer. Simmer 5 minutes at 82°C/180°F until chicken is cooked through. [CRITICAL: Maintain gentle simmer – boiling toughens chicken]

3. **Egg Addition:** Lightly beat eggs (leave some streaks). Pour ⅔ over chicken. Cover, cook 1 minute until egg is 70% set. Add remaining egg, cover, turn off heat. Residual heat cooks eggs to perfect doneness in 45 seconds. [TECHNIQUE: Two-stage egg addition creates layered texture]

4. **Assembly:** Divide hot rice into bowls. Slide chicken-egg mixture over rice. [SERVE: Immediately while eggs are creamy. Garnish with mitsuba. STORE: Not recommended – consume immediately.]

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