Pairs well with Oyako Donburi
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Oyako Donburi
19.4K views • 2mo ago
338
5
1.7% engagement
A staple Japanese dish that’s delicious, perfect for a cozy lunch or dinner, and easy enough for busy weeknights.
00:30:00 total
Serves 2
easy
Main Various
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- Chicken thigh - 100g (cut into bite-sized pieces)
- Chicken gizzard - 25g (cooked until tender)
- Chicken liver - 25g (cooked until tender)
- Chicken heart - 25g (cooked until tender)
- Salt - watch the video to see (to taste)
- Soy sauce - 2 tbsp (for seasoning)
- Sake - 1 tbsp (Japanese rice wine)
- Mirin - 1/2 tbsp (sweet rice wine)
- Dashi stock - 1.5 tbsp (Japanese soup stock)
- Cooking oil - 1 tbsp (for frying)
- Onion - 1/4 (sliced)
- Ginger - 10g (sliced or grated)
- Eggs - 2 (for the main dish)
- Egg yolk - 1 (optional garnish)
- Spring onion - watch the video to see (for garnish)
Instructions
- Prepare the Gizzard and Heart: Cook the chicken gizzard and heart separately until tender.
- Cook Chicken Thigh: In a pan, heat cooking oil and add the chicken thigh pieces. Cook until browned.
- Add Aromatics: Add sliced onion and ginger to the pan and sauté until fragrant.
- Combine Ingredients: Add the cooked gizzard, liver, and heart back into the pan.
- Season the Mixture: Pour in soy sauce, sake, mirin, dashi stock, and salt. Stir to combine.
- Add Eggs: Crack the eggs over the mixture and cover the pan. Cook until the eggs are set.
- Serve: Serve hot, garnished with an optional egg yolk and spring onion.
