Oyakodon, Chicken and egg rice bowl, is one of the icons of Japanese home cooking. But what if it’s made by a chef at a Ryotei, a high-end Japanese restaurant? Here is the answer to the question. Following this recipe, you can elevate your Oyakodon to the taste of Ryotei.
120g chicken thigh
80g chicken breast
400g freshly cooked Japanese rice
400ml chicken stock
Mitsuba leaves (optional)
60ml Japanese soy sauce
1 tbsp sugar
A piece of kombu (3cmx5cm)
1. To make the sauce, put the soy sauce, mirin, sugar and kombu in a sauce pan and leave it for thirty minutes for the kombu to be rehydrated. Heat the pan on a medium heat, and turn off the heat just before it comes to a boil. Put a lid on and allow it to cool down. Make the sauce hours in advance, so that there is enough time for the sauce to cool down. Otherwise transfer it into a bowl, cool down in another bowl with ice and water.
2. Cut the chicken thigh and breast into about 2cm cubes, and put them in separate bowls.
Into the bowl with the thigh, add 2 tbsp of the sauce and stir well. Leave it to marinate for 5 minutes or so. Put the thigh into the sauce pan with the sauce and simmer over a low heat for 2 minutes to cook the chicken halfway through. Take out the chicken and set aside.
3. Heat the chicken stock in a pot and add the chicken breast when it comes to a simmer. Cook it over a low heat for 2 minutes until it’s cooked halfway through.
4. To prepare one serving of Oyakodon, beat 2 eggs until the whites and yolks are combined 70% or so.
5. Add 100ml of the sauce in a small nonstick pan (20cm in diameter). Place half of the chicken breast and thigh. Heat it on a medium heat and pour 2/3 of the beaten eggs evenly, drawing a spiral pattern. Turn down the heat to medium-low and cover with a lid. Cook until the eggs are 70% set. Pour in the rest of the beaten eggs and cook halfway through. While the eggs are cooking, put a portion of rice in a bowl.
6. Slide the chicken and eggs onto the rice. Sprinkle with chopped Mitsuba leaves.