Oishi Mate :
Oyakodon (serves 1) 🐣
You'll need:
- 180-200g cooked short-grain rice
- 170g chicken thigh, bite-sized
- 50g white onion, thinly sliced
- 2 eggs + 1 yolk to finish
- 70ml water, ¾ tsp hondashi, 15ml soy, 15ml mirin, 7.5ml sake, ½ tsp sugar
- Spring onion + shichimi to finish
Optional: soak the chicken in a splash of sake for 10-15 min.
1. Lightly mix the 2 eggs - keep visible streaks.
2. Bring water, hondashi, soy, mirin, sake and sugar to a gentle simmer.
3. Onion in for 2-3 min, then chicken for 4-5 min until just softening.
4. Pour in about 70% of the egg, cover for 2 min.
5. Drizzle in most of the rest, cover for 1 min. Last bit in, 30-60 sec until glossy and barely set.
6. Slide over hot rice, spoon over the sauce, top with spring onion, shichimi and the yolk.
No oyakodon pan needed - any small pan with a lid works.
Enjoy 🖤
2026-10-13 06:09:58