ID: 1b4394fa...
Oyakodon, meaning 'parent and child rice bowl,' is a classic Japanese comfort food. It features tender chicken and soft-cooked egg simmered in a savory-sweet dashi-based sauce, all served over a warm bed of rice. This recipe offers professional tips for achieving an ultimate level of flavor and texture.
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Prepare ingredients: Cut chicken and onion, mince ginger, and lightly beat eggs. → Create the sauce and marinate the chicken for 30-40 minutes. → Sauté ginger and onion until soft, then cool the pan completely. → Slowly simmer the marinated chicken and sauce for 7-8 minutes to cook the chicken and extract flavor from the kombu. → Increase heat, pour in the egg, and gently cook to a soft-scrambled consistency before serving over rice.
Prepare ingredients: Cut chicken and onion, mince ginger, and lightly beat eggs. → Create the sauce and marinate the chicken for 30-40 minutes. → Sauté ginger and onion until soft, then cool the pan completely. → Slowly simmer the marinated chicken and sauce for 7-8 minutes to cook the chicken and extract flavor from the kombu. → Increase heat, pour in the egg, and gently cook to a soft-scrambled consistency before serving over rice.
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Cutting the chicken into smaller 1-2 cm pieces helps it absorb more sauce and cook evenly.
Don't fully whisk the eggs; leaving some egg white streaks creates a beautiful final look and texture.
The key to maximizing umami from the kombu is to heat the sauce slowly. Cooling the pan after sautéing the onions is crucial for this step, as it prevents the sauce from boiling immediately.
Check chicken doneness by touch; it should be bouncy. Overcooking will make it dry and tough.
The final egg texture should be like a very gentle scramble, still slightly runny and soft.
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