親子丼 Oyakodon and Dashi

16 Feb
Another quick and easy dinner on weeknight – soft egg yolk and egg white mixed with juicy chicken thighs in sweet soy sauce and flavored dashi!!
Ingredients: (1 person)

  • 1 cup steamed rice
  • 1/2 lb chicken thighs, cut into bite-size piece
  • 1 shallot
  • 1 onion, thinly sliced
  • 1/3 cups dashi soup stock*
  • 2 Tbsp japanese soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 1 egg, lightly beaten
  • Scallion for garnish
  1. Marinated chicken thighs with 1 tbsp soy sauce and 1 tbsp sugar.  Set aside.
  2. In a saucepan, stir in shallots and chicken thighs and cook for a few minutes.
  3. Add onion and cook for a few minutes.
  4. Add dashi, 1 tbsp soy sauce, 2 tbsp mirin.
  5. Bring to a boil and cook for a couple more minute or until the chicken is cooked through.
  6. Crack an egg on top, cook for 1 min then turn off the stove.
  7. Put steam rice in a bowl, and place chicken and egg with sauce on top.
Note: Dashi Soup Stock is available at most Asian supermarket.  They comes in carton, or in powder.  You can also make your own using kelp and bonito flakes.

*Dashi Soup Stock Directions:

Soak 3 inch of kelp in a saucepan with 3 cups of cold water for 30 min.  Set the saucepan over medium heat. Just before the water comes to a boil (you will see bubbles and it takes about 10 min), remove kelp.  Bring to a boil and add 1/2 cup of bonito flakes. Simmers for a few min. Pour the soup through fine strainer, discard bonito shavings.

Note: You will only need about half of the soup here for the 1 person portion Oyakodon above.


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